• Preheat oven to 350°.
• Spray two donut pans (for total of 12 donuts) with cooking spray.

  *If you don't have a donut pan, use a muffin pan.
• In a medium mixing bowl, whisk together all dry ingredients: rice flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, mix together all wet ingredients: mashed banana (make sure your banana is really, really well mashed), pumpkin puree, egg whites, and peppermint extract.
• Whisk together wet and dry ingredients until well combined.
• Pour batter into greased baking pan and spread evenly.
• Bake for 15 minutes.

  *This baking time will be the same whether you are using a donut pan or a muffin pan.
• Allow donuts/muffins to cool completely before moving onto the chocolate frosting.

Chocolate "Frosting"

• In a microwave safe bowl, microwave your chocolate chips and coconut oil until completely melted. I microwave in 30 second intervals, stirring between each round, until the chocolate has melted completely.
• Using a knife or small offset spatula, evenly frost all of your donuts/muffins. Allow the chocolate to set at room temperature.

Additional Notes:

• Any leftover donuts should be stored in the fridge.
• If you know you're not going to eat an entire batch within 7-8 days, only frost what you think you will eat. Otherwise, store the unfrosted donuts in a ziplock in the fridge or freezer. If storing in the freezer, wrap in aluminum foil before placing in the ziplock. Allow donuts to thaw completely before topping with chocolate.