Pumpkin spice latte season is in full force right now, and it seems to be everywhere. But most pumpkin spice products are full of artificial flavoring and mostly just sugar. I made these because I do enjoy the pumpkin spice, but I really dislike the artificial flavorings that are added. These donuts are light and airy and enjoyable with or without the icing.
Provided by Happy as a Yam
Categories Doughnuts
Time 1h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.
- Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.
- Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.
- Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.
- Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.
- Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.
Nutrition Facts : Calories 212 calories, Carbohydrate 39.3 g, Fat 6.4 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 1.6 g, Sodium 148.1 mg, Sugar 29.8 g
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