Throwing it back to one of my favorite recipes of all time! A fun, easy breakfast recipe perfect for the weekend. These donuts are paleo and gluten-free, topped with a simple coconut butter icing. Made for Thanksgiving, but great any time of year.
Preheat oven to 350F.
For the Donuts: In a bowl, mix 2 whisked eggs, 1 cup almond flour, 1/4 cup organic pumpkin, 3 tbsp maple syrup, 1 tsp baking powder, 1 tsp vanilla, 1 tsp cinnamon, and 1/2 tsp pumpkin pie spice together. Pour the mixture into a greased donut pan. Bake for 20-22 minutes. Let them cool before popping them out of the pan.
For the Icing: While the donuts are in the oven, make your icing. In a separate bowl, mix together 1/2 tbsp coconut butter, 1/2 tbsp maple syrup, and 1/2 tbsp unsweetened almond milk. Microwave for 30 seconds and stir together. Let it sit and harden somewhat. Once the donuts have cooled a little, dip them in the icing. You can eat them right away or store them in the fridge to let the icing harden further.
