INGREDIENTS

Donuts

• 1 cup blanched almond flour
• 1/4 cup coconut flour
• 3 tbsp maple sugar or date sugar***
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground clove
• 1/2 tsp ginger
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup maple syrup
• 3 tablespoons liquid coconut oil
• 3 eggs
• 1 tbsp dairy free milk (I use almond milk)
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar

***opt to leave out the maple/date sugar as the donuts are plenty sweet with the glaze and caramel drizzle, or opt to use it should you decide to forgo the caramel drizzle.

Cream Cheese Glaze

• 1 8oz tub kite hill plain cream cheese (almond milk) or any dairy free cream cheese
• 2 tsp vanilla
• 1/4 cup maple syrup

Coconut Milk Caramel Sauce

• 1 can condensed coconut milk (simmer can covered in water about 3-3 1/2 hours, turning halfway through or use instant pot filled with water 1″ over top of can for 17 minutes and leave to cool overnight making caramel sauce…store in refrigerator in a glass jar)

INSTRUCTIONS

1. Preheat oven to 350°F.
2. In a medium bowl combine almond flour, coconut flour, pumpkin pie spice baking soda and salt.
3. In a small bowl whisk together maple syrup, coconut oil, eggs, pumpkin purée, vanilla and apple cider vinegar.
4. Add egg mixture to flour mixture and mix until smooth.
5. Pipe or spoon donut batter into donut mold.
6. Place filled donut mold in preheated oven and bake 20 minutes or until toothpick comes out clean.
7. Allow to sit for 5 minutes and then empty donut mold onto cooling rack.
8. While donuts cool beat together cream cheese, vanilla and maple syrup until smooth.
9. Once donuts are cooled, dip or spoon cream cheese glaze on donuts.
10. Top with just cream cheese or add some coconut milk caramel sauce or even an espresso caramel sauce.
11. Enjoy!

Store extra donuts in airtight container in the refrigerator for 3-4 days.