Easy Pumpkin Spice Donuts
Sometimes pumpkin spice donuts call to a person. And sometimes a person has to cook up some pumpkin spice donuts. If you have a donut tin (like a muffin pan, but with donut shapes), you’re set. Donuts for breakfast in under an hour. Feel free to drizzle some maple glaze over top, or shake some cinnamon sugar over top. Either way, they are caky, soft and delicious. And bonus: they are paleo friendly and gluten free! (Makes 11 donuts.)
- 2 C. almond flour
- 1/4 C. tapioca flour
- 1 tsp. baking soda
- 2 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. fine grain salt (I crushed some sea salt flakes)
- 4 large eggs
- 1 C. pumpkin pureé
- 2/3 C. coconut sugar
- 1/4 C. melted coconut oil
- 1 tsp. vanilla extract
- Preheat oven to 350 F. and grease the donut tin with coconut oil.
- Whisk first 7 ingredients in a separate bowl.
- Whisk remaining ingredients in a larger bowl, then stir the dry ingredients into the wet ones and mix until well combined.
- Using a spoon, transfer batter to donut molds and bake for 15 minutes or until set.
- Remove tin to a cooling rack and let rest 10-15 minutes.
- Loosen the edges with a knife or small spatula and turn the donuts over onto the rack to finish cooling.
Once cooled, eat them naked or for maple glaze: whisk together approximately 1/3 cup powdered sugar, 2 drops maple extract and 1-3 Tbsp. almond milk until the mixture is runny enough to drizzle — then use a spoon to drizzle the glaze over the donuts. Or, before the donuts go in the oven, shake cinnamon and sugar over the top and then a little more when they come out of the oven.
May pumpkin spice season be always in your favor!