Maple Glazed Pumpkin Spice Donuts
Who doesn't love a good donut am I right? Something that always hits just right is a delicious breakfast treat with your morning latte. Trust me these maple glazed pumpkin spice donuts do not disappoint! They are a healthier donut option because they are baked and are also made without any refined sugars or oils. The texture is perfectly soft and moist(sorry! I had to say it lol) and the maple glaze is the perfect touch to these donuts! Warning: If you share a batch of them with others, they won't last long
Equipment
- 1 donut moldg
Ingredients
For the Donut Batter
- 1 1/2 cups gf/paleo all purpose flour
- 1 cup almond flour
- 1 cup pumpkin puree
- 2/3 cup coconut sugar
- 1/3 cup maple syrup
- 2/3 cup nut milk
- 2 tbsp pumpkin spice
- 2 flax "eggs" or egg alternatives
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
For the Maple Glaze
- 1/2 cup coconut butter
- 6 tbsp full fat coconut milk
- 3 tbsp maple syrup
- Maple almond butter(optional)
Instructions
- Mix the wet and dry ingredients for the donut batter separately and then combine(try not to over mix)
- Using a piping bag or plastic ziplock bag with the corner cut off. Pipe the donut batter into 12 greased donut molds(I prefer to use silicone ones).
- Heat your over to 350 degrees and bake the donuts for about 22-25 minutes.
- Take the donuts out of the oven and let cool completely.
- Make the maple glaze by adding the coconut butter, coconut milk, and maple syrup to a small sauce pan over low-medium heat.
- Once all ingredients have combined well, take the mixture off the stove.
- Add the glaze to a bowl and then dip each donut into the maple glaze. Place the donuts on a parchment paper lined baking sheet to set.
- Once the glaze has set, drizzle some maple almond butter on top and enjoy!
Notes
Store the donuts in the fridge for up to a week or freeze for a couple months.