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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.