BAKED PUMPKIN SPICE DONUTS ? These decadent cake like donuts are made without gluten, dairy or refined sugars and are the perfect weekend baking idea. The best part, they come together in just one bowl ?
I love them topped with dark chocolate but they taste wonderful served on their own for a perfect fall pumpkin spice treat. ? If you’re baking with kids these are so fun to decorate. Top them with almond butter cups or sprinkles!
? Full Recipe Link in bio @justbakingandbbq
1 1/2 Cup Almond Flour
1 Cup Oat Flour
1 1/4 Cup Pumpkin Puree (roughly 1 can)
3/4 Cup Coconut Sugar
1/4 Cup Non Dairy Milk (I used Oat milk)
3 Tbsp Coconut Oil (melted)
1 Tsp Vanilla
2 Tsp Pumpkin Spice
1 Tsp Baking Powder
1 Tsp Baking Soda
-Preheat the oven to 350 degrees. Prepare your donut pan
-In a bowl combine the pumpkin puree, coconut sugar, eggs, non dairy milk and vanilla
-Add in the melted coconut oil
-In the same bowl add in the almond flour, oat flour, pumpkin spice, baking powder and baking soda.
-Transfer your batter to the prepared pan. To make sure the donuts turn out perfect you can transfer the batter into a piping bag and pipe the donut batter into the pan. Or you can just use wet fingertips to smooth the batter out.
-Bake for 18 minutes
-Let the donuts cool completely before frosting.
-First, melt about a cup of @hukitchen dark chocolate gems until smooth and creamy. Dip one side of your donut into the dark chocolate and then set aside.
-Continue the process for all the donuts until each one has a smooth chocolate topping.
-Second, take a few @unreal.snacks almond butter cups and cut them into smaller pieces, then sprinkle on top of all your donuts.
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