Pumpkin Spice Donuts
My fiance called me a basic chick about 100 times today with all the pumpkin magic happening in my kitchen all day but I am not mad about it. September is my favorite month of the year. I love the cool breeze & that 65-70 degree weather we get at the Jersey Shore. Today may have poured for hours but I am looking forward to the fall weather coming our way.
Inspired by the weather, I felt like baking. I made a few recipes today but I think this was the one I was most excited about. I love playing around with old recipes and swapping ingredients to make different flavors. I used my apple cider donut recipe as the background to this new recipe. I swapped the apple sauce for pumpkin pure + swapped the cinnamon & nutmeg for pumpkin spice. The entire hour smelt like a a sugar pumpkin and was the perfect introduction for fall.
I know we still have a good month until the first day of fall but I can not wait.
For the donuts:
8-10 pitted dates (8 larger, 10 smaller)
1 cup of pumpkin pure
1/4 cup of almond butter
1 tsp vanilla extract
1 1/4 cup almond flour
1 1/2 tbsp coconut flour
1 tbsp baking powder
1 tbsp pumpkin spice
1/4 tsp pink Himalayan salt
Crumble: [Mix & crumble on top of dough]
1/2 cup coconut sugar
1/4 cup coconut flour
1 pinch of pumpkin spice
1-2 tbsp coconut oil
You can also cook donuts without the crumble, brush top with coconut oil & then dip in coconut sugar.
In the food processor blend the wet ingredients. Then add dry ingredients & mix again. Spray a donut pan with coconut oil & add batter evenly into slots. Add coconut sugar crumble & bake for 25 minutes in a 350 degree oven.