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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: 

Wet ingredients: 

8-10 pitted dates (8 larger, 10 smaller)

1 cup of pumpkin pure

1/4 cup of almond  butter

1 tsp vanilla extract

Dry ingredients:

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. 

To make:

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.

Enjoy! 

 

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