Pumpkin Spice Doughnuts (Kopie)

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When it comes to baked goods, I find myself churning out quite a few of the yummy sort during the fall. Cinnamon, sugar, apples, caramel – the list is endless. One ingredient I don’t use that often, pumpkin. Believe it or not, I’ve never actually had a slice of pumpkin pie. I know, I know, guilty as charged.

But I’ve had a craving for spice doughnuts so I thought now might be as good a time as any to incorporate a little bit of pumpkin in to the recipe. Now, I know what you’re thinking. Doughnuts Christine, really?

No, these are not doughnuts of the traditional sense. They are not fried, nor do they contain flour. They are gluten-free, paleo and delicious. Just like a cake doughnut, I promise.

INGREDIENTS:
1 cup creamy almond butter, unsalted
4 large eggs
1/4 cup pure pumpkin (not pumpkin pie puree)
1/4 cup raw honey
2 teaspoons vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon allspice

2/3 c. sugar
2 tablespoons cinnamon

STEPS:
1. Preheat the oven to 325 F. Add almond butter in a medium bowl and beat with a hand mixer until smooth. Add eggs, pumpkin, honey, and vanilla. Continue to beat until thoroughly blended.

2. Add salt, baking powder, and spices. Mix well.

3. Place batter into a well greased doughnut or doughnut hole pan. Bake for 11-14 minutes or until a toothpick comes out clean. Remove from pan and let doughnuts cool on wire rack.

4. Prepare cinnamon sugar mixture – simply combine cinnamon and sugar on a plate.

4. Let doughnuts cool just enough so you can hold them, and coat with cinnamon/sugar.

5. Keep in an airtight container, the doughnuts will last up to three days.