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Pumpkin Spice Donuts (Paleo)

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

10

Description

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.

Ingredients

  • 1 cup Creamy Almond Butter, Unsalted
  • 4 whole Eggs
  • ¼ cups Pureed Pumpkin
  • ¼ cups Raw Honey Plus A Little More To Drizzle On Top
  • 2 teaspoons Vanilla Extract
  • ½ teaspoons Sea Salt
  • ½ teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • 2 teaspoons Pumpkin Pie Spice

Preparation

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.

2 Comments

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Avatar of Love and Zest

Love and Zest on 3.24.2013

OMG! these look AMAZING!

Avatar of NancyB

NancyB on 3.23.2013

Great taste, and while certainly denser than a flour-based cake doughnut, these aren’t heavy. I skipped the pumpkin pie spice and used only a generous teaspoon of my super-strength cinnamon from Penzey’s, and had a lovely cinnamon doughnut.

4 Reviews

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Avatar of ambj73

ambj73 on 5.4.2014

The texture of these was quite delightful! I do not have a donut pan, so I just made them as muffins, took a little longer on the bake time. I was a little light on my spices, next time I will up them for more flavor. These were gobbled up quickly by guests at a small gathering, so I can’t wait to make another batch and actually get to enjoy a couple myself this time. If you are trying to limit grains, this is a great recipe (especially if like me, you have found other recipes and alternative flours, such as coconut flour, to not quite hit the mark for you in taste or texture). My kids also loved these.

Avatar of foodgirl

foodgirl on 3.23.2013

These are fantastic! The texture is right on. These are now part of my daily paleo eating. Thank you for sharing these.

Avatar of katypotaty

katypotaty on 3.23.2013

Oh Heather Michelle, these are SO delicious, thank you! Definitely making them again!

Avatar of aprilk

aprilk on 3.17.2013

Just made these and they are really yummy! Thanks for the recipe.

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