Lauren Kuda

Wet Ingredients:

• 1/3 cup pumpkin puree

• 1 chia egg (1 tablespoon chia seeds + 2.5 tablespoons water, let sit for 15 minutes)

• 3 tablespoons maple syrup

• 2 tablespoons blackstrap molasses

• 2 tablespoons creamy almond butter

• 2 tablespoons lemon juice

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Dry Ingredients:

• 1 cup almond flour

• 1/4 cup arrowroot starch

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/4 teaspoon allspice

• pinch of salt

 

Optional topping:

• 3 tablespoons powdered sugar

• 1 teaspoon cinnamon

 

Directions:

1. Preheat oven to 350 degrees Fahrenheit and lightly coat a donut pan with coconut oil. 

2. In a large bowl, whisk wet ingredients together using a hand mixer. 

3. In a separate bowl, mix together dry ingredients. Slowly stir into the wet ingredients until just combined.

4. Fill each donut well about 2/3 of the way full with batter.

5. Bake for 17-19 minutes or until a toothpick comes out clean. (Note: Don't over-bake. They will continue to firm up as they cool.)

6. Let cool completely before dusting with mixture of cinnamon and powdered sugar.