What I love most about this donut recipe is that it’s baked and not fried unlike most donut recipes out there. It’s so much healthier and at the same time still an easy recipe for anyone to be able to follow. You can serve this to your family and to your friends and they will definitely love this. Thank you for sharing this recipe with us! It’s even gluten-free! If you are health conscious yet you still want a really delicious dessert or snack, then this pumpkin pie spice donut recipe is the perfect one for you to try!
I have no doubts that this will soon become a family favorite!
Ingredients
5 large Eggland’s eggs
½ cup Silk coconut milk
½ cup Trader Joe’s pure maple syrup
½ cup Libby’s pumpkin puree
¼ cup Cookwell coconut oil
1 teaspoon McCormick vanilla extract
¾ cup Bob’s Red Mill blanched almond flour
½ cup Bob’s Red Mill coconut flour
1 teaspoon Clabber Girl baking soda
1 teaspoon McCormick ground cinnamon
½ teaspoon McCormick ground nutmeg
½ teaspoon McCormick ground ginger
¼ teaspoon McCormick ground cloves
¼ teaspoon McCormick ground cardamom
¼ teaspoon sea salt
Instructions
Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I find palm shortening works best.
Place the eggs, coconut milk, pumpkin, maple, coconut oil and vanilla in a blender and blend until frothy, about 15 seconds.
Add the dry ingredients, then blend on low for 10 seconds and on high for about 20 seconds.
*Lower powered blenders make take a little longer and may also require a few stops and scraping down the sides.
Pour the batter into the pan, filling each cavity 2/3 of the way full and bake for 20 minutes. Let them cool for 10 minutes before removing the doughnuts from the pan and cool on a cooling rack.
Repeat with your leftover batter.
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Quick Tip: These are best stored in the fridge for 3 days.