hi, friends! as i eluded on instagram over the weekend, i'm sharing another one of my recipes with you today and i'm particularly proud of this one because it took some trial and error (read: making four batches).
i used the weekend to perfect this recipe, drawing inspiration from this and this. the first time i made them, i hadn't yet purchased a doughnut pan, so i made muffins and while they were good, they weren't quite sweet enough for me. they were definitely MUFFINS and not DOUGHNUTS. and when i'm craving dessert, muffins just don't cut it.
the version i settled on this weekend definitely hit the spot - the key being the honey glaze and cinnamon sugar topping. feel free to try substitutions if you have allergies or specific taste preferences. you can substitute agave for honey or maple syrup, peanut or sunflower seed butter for almond.
you can switch out the brown sugar topping for stevia or powdered sugar, or even drizzle with some melted chocolate.
a few tips for you:
coconut oil works really well to grease pans. you won't taste the coconut once baked, so don't shy away if you're not a fan of the taste.
the batter will rise quite a bit, so whether you use a muffin or doughnut pan, only fill the molds half-way. i made the mistake of overfilling a few molds and while the they tasted the same, they looked chubby with no doughnut hole.
these are best enjoyed warm! the next day, james and i zapped in the microwave for 20 seconds and had doughnuts for breakfast.
store in an airtight container. best if eaten within 3-5 days.
i'd love to know if you try this recipe and if you make any substitutions, so leave a comment below if you do! enjoy!
pumpkin spice doughnuts
· 1 cup almond butter
· 4 eggs
· ¼ cup pure pumpkin
· ½ cup agave nectar
· 2 tsp. vanilla
· ½ tsp. baking powder
· 2 tsp. pumpkin pie spice
· 1 tsp. cinnamon
· ½ tsp. sea salt
for glaze and topping
· 2 tbsp. honey
· ½ tbsp. butter or coconut oil
· 2 tbsp. brown sugar
· ½ tbsp. cinnamon
1. preheat oven to 350°F. grease pan with coconut oil or butter. in a medium bowl, add almond butter, eggs, pumpkin, agave, and vanilla. beat with hand mixer until smooth.
2. add baking powder, spices, and salt. continue to beat, until combined.
3. pour batter into pan, filling molds half-way. bake 11-14 minutes, until toothpick comes out clean.
4. while doughnuts are baking, heat honey and butter over low heat for glaze. heat until honey thins, stirring occasionally. in small bowl, whisk brown sugar and cinnamon for topping.
5. let doughnuts cool for 15 minutes. brush glaze on tops and sprinkle topping.
makes 12 small doughnuts.
click here to download printable recipe card!