Pumpkin Donuts

Makes 12 

12 serving donut pan *

1 egg**
1/4 cup unsweetened plain almond milk, warmed/room temperature 
1/4 cup melted coconut oil
1/3 cup coconut sugar 
1/4 cup maple syrup 
1 tsp pure vanilla extract
1/3 cup pumpkin puree
2 tsp pumpkin spice 
1/4 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
¼ cup + 2 tbsps brown rice flour
1 ½ cups almond flour, sifted 

Glaze:

4 tbsp shredded coconut 
6 tbsp maple syrup
6 tbsp coconut oil 
Pinch of cinnamon

Toasted pumpkin seeds 

1. Preheat oven to 375F. Lightly grease the donut pan with coconut oil.
2. In a small bowl, mix together the pumpkin, egg, oil, sweeteners, vanilla extract and almond milk. 
3. In a large bowl, combine all of the dry ingredients. Be sure to break up any clumps. 
4. Add the wet mixture to the dry mixture, whisking to combine well. 
5. Fill the donut pan molds ¾ full. 
6. Bake the donuts for 20-22 minutes, or until they are slightly firm and spongey. 
7. Meanwhile, blend together the glaze ingredients in a high-powered blender. Alternatively, you can mix the ingredients by hand, but you will have a coarser mixture. 
8. When the donuts are done and have cooled for about 10 minutes, dip or drizzle the glaze on the donuts. Sprinkle with toasted pumpkin seeds. 

*A silicone pan is best and easiest to use because you can easily pop the donuts out!

**You can try making these donuts vegan by subbing in a flax egg for the egg. Mix 1 tbsp of ground flax with 3 tbsp of water. Let this sit for 15 minutes before adding to the wet ingredients.

Recipe by Megan Horsley

Megan Horsley is a Registered Holistic Nutritionist and works with clients in her private practice, Megan Horsley Nutrition. For more information on services and recipes, visit her website: www.meganhorsleynutrition.com