That’s a lot of “FREE” going on and guess what?? They taste amazing and my grand daughter gave it a huge thumbs up. I love finding something that appeals to all ages and meets the criteria of nutrition needs for my daughter. That’s a win win!!!! This recipe really requires a doughnut pan. I found my silicone pan at target over Christmas. This pan also works great with the out the door chia doughnuts. This pumpkin recipe is much softer in texture. You will not be running out the door or stuffing it in your book bag or purse!! BEWARE!! (Not to mention, the icing glaze gets your fingers all gooey. Imagine what that would do to your purse!!!!! Yikes!! ) This recipe is easy to put together and you most likely will have all you need on hand. Enjoy!!
1/4 c. pure pumpkin
1/2 Tbl coconut oil
2 eggs ( I used 1/2 c. of JUST EGG..or you could use 2 Tbl ground flax and 6 Tbl of water (let this sit for 5 minutes) Any time you need to substitute out an egg, these are the best options!!!! (In my humble opinion)
3 Tbl pure maple syrup
1 tsp. baking powder
1 tsp cinnamon
1/2 tsp. pumpkin pie spice (I used 1/8 tsp cloves, 1/8 tsp ginger and 1/4 tsp all spice)
1 tsp. vanilla
1 c. almond flour
spoon carefully into doughnut pan..fill each section to the top. Bake ay 350 for 20 minutes. cool for at least a half hour before popping out.
Glaze:
1/2 Tbl maple syrup
1/2 Tbl almond milk
1- 1 1/2 c. of coconut powdered sugar
Store in the frig
