Pumpkin Spice Donuts (Paleo)

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 Instructions

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.