- 3 eggs
- 3/4 cup water
- 3 tbsp oil (grapeseed or coconut)
- 1 (9-oz) package Simple Mills Pumpkin Muffin & Bread Mix
- 1/4 cup coconut butter
- 1/4 cup cacao butter
- 2 tbsp maple syrup
- 3 tbsp full fat coconut milk
- 1 tsp vanilla extract
- Pinch of sea salt
- Cooking spray, as needed
Preheat oven to 325˚F. Lightly spray a donut pan with cooking spray.
In a large bowl, whisk eggs, water, and oil. Add pumpkin mix and whisk until combined. Spoon batter into donut pan, filling each cavity about ¾ full. Bake for 20-25 minutes. Let cool completely.
Meanwhile, make the glaze. Add coconut butter, cacao butter, maple syrup, coconut milk, vanilla and sea salt to a small saucepan and heat over low heat until melted and well combined. Whisk glaze until smooth, then pour into a heat-safe bowl. Place bowl of glaze in the refrigerator, stirring every 10 minute or so until it’s slightly thickened and cool (about 30 minutes total).
Dip donuts into glaze and serve immediately or store in the refrigerator for up to 5 days.