Pumpkin Spice Donuts

Indulge in the quintessential flavors of autumn with these nutrient-dense, oven-baked pumpkin spice donuts

Ingredients for Success

• 1 cup Oat Flour: Provides complex carbohydrates and beta-glucan fiber.
• 1 cup Blanched Almond Flour: A low-glycemic base rich in Vitamin E.
• 2 tsp Baking Powder: For a light, fluffy leavening.
• Warm Spice Blend: 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp sea salt for anti-inflammatory benefits.
• 1/2 cup 100% Pure Pumpkin Purée: High in Vitamin A and antioxidant beta-carotene.
• 2 Large Eggs: Essential for protein structure and healthy fats.
• 1/3 cup Unsweetened Almond Milk: A dairy-free liquid base.
• 1/3 cup Pure Maple Syrup: A natural, mineral-rich sweetener.
• 1 tsp Pure Vanilla Extract: For aromatic depth.
• Optional Coating: 2 Tbsp melted coconut oil, 1/3 cup organic cane sugar, and 1 tsp cinnamon.

Step-by-Step Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Lightly grease or spray a donut pan.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the oat flour, almond flour, baking powder, spices, and salt until no clumps remain.
3. Whisk Wet Ingredients: In a separate vessel, blend the pumpkin purée, eggs, almond milk, maple syrup, and vanilla extract until smooth.
4. Integrate: Gently fold the wet ingredients into the dry mixture. Stir until just combined to maintain a light, airy crumb structure; over-mixing can lead to dense donuts.
5. Pipe the Batter: Transfer the batter to a pastry bag or a large Ziploc bag with the corner snipped. Pipe the mixture evenly into the prepared donut wells.
6. Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool & Coat: Allow donuts to cool on a wire rack. Once at room temperature, lightly brush with melted coconut oil and toss in the cinnamon-sugar mixture if desired.