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These pumpkin spice donuts are perfect to pair with a cup of coffee. Made with almond butter, they are a protein disguised as a carb. Warm cinnamon, honey and pumpkin blend to pack Fall flavors into the soft, chewy cake donut. It’s a nice treat to indulge in and it won’t take a toll on the body.
1. Preheat the oven to 325 F. Place almond butter in a medium bowl and beat with a hand mixer until creamy. Add eggs, pumpkin, honey, and vanilla. Continue to beat until thoroughly blended.
2. Add salt, baking powder, and spices. Mix well.
3. Pour batter into a well greased 12-count donut pan (recipe actually makes 10). Bake for 12-15 minutes or until a toothpick comes out clean. Remove pan from oven and set it on a wire rack. Let donuts cool in the pan for 10 minutes then remove them from the pan. Just before eating, drizzle with honey.
Note: These donuts reheat well and can be refrigerated in a sealed container for up to three days. If you don’t have a donut pan, try a muffin pan or a 8×8 Pyrex baking dish and just cut into squares.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!