Pumpkin Donuts

Preheat oven to 350 F. Preparing donut pan by spraying it with coconut oil. If using a silicone donut pan (used here), place a baking tray underneath. If using metal donut pan, spray with coconut oil generously to prevent sticking.

In a mixing bowl, blend together all the wet ingredients: pumpkin puree, egg, maple syrup, and almond butter. In a separate bowl, combine all the dry ingredients: almond flour, tapioca flour, pumpkin spice, baking powder.

Gently combine wet and dry ingredients with a spatula.

Use a spoon or piping bag to evenly distribute the batter into the donut pan.

Bake 18 - 20 min or until a toothpick comes out clean after inserting in the middle of a donut.

Allow the donuts to cool on a cooling rack completely before glazing them.

Maple Cashew Glaze

Soak raw cashews with hot water and a pinch of salt for an hour (you can also use cashew butter).

Drain and rinse then add it to a blender.

Take a refrigerated can of coconut milk, scoop the top thick part and add to the blender. You can also use canned coconut cream here.

Add maple syrup and blend until smooth. (If the batter appears to be too thick, add 1 tbsp extra coconut milk at a time

See detailed full direction in this post.

Ice the donuts with a generous amount fo maple cashew glaze and sprinkle extra pecans and pumpkin spice if desired. Enjoy!