Hello! If this is your first time coming to my website WELCOME. I completely abandoned it for a few months but want to do more posts over here. If you click around my previous posts you’ll see it all started as a project for my Creative Advertising class where I posted about random things. Then I decided to buy the domain and keep posting health and wellness related stuff here. If you have any subject you want me to explain or give my opinion in-depth leave a comment below!

Now back to the donuts…

Call me basic, but pumpkin spiced things are my favorite and I think it should be a year-round flavor! Okay maybe not year-round but it’s still chilly and cold in Dallas so it’s fair to keep the pumpkin flavor until its nice and warm.

I got this recipe from one of my favorite holistic chefs: Laura Lee Balanced ( llbalanced.com ). Her delicious but healthy recipes are some of my favorites because they are “culinary” but nourishing at the same time. These are gluten-free, “moist and rich, but not heavy or grainy” as she describes them.

If you don’t have donut shaped baking sheets don’t be discouraged. This recipe works just as well for cupcakes or small bread loaf pans. Be careful not to overbake these! They may seem underdone when you pull them out, but they will continue to firm up.

(I have copied and pasted the recipe for the donuts from (https://llbalanced.com/recipes/baked-pumpkin-spice-donuts/ )

DRY INGREDIENTS

1 1/4 cups certified GF instant oats

3/4 cup blanched almond flour

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

WET INGREDIENTS

2 large eggs (room temperature)

1/2 cup coconut sugar

1/4 cup avocado oil

1/2 cup pumpkin puree

1 teaspoon vanilla extract

GLAZE

Simple Mills Chocolate Frosting

1. Add instant oats to a high powered blender or food processor and pulse until it forms a flour consistency. I personally prefer using the blender because I think it creates a finer consistency. Preheat oven to 350 degrees and place a 6-donut silicon mold on a baking sheet. Spray mold with olive oil or coconut oil spray or grease with any fat of choice.
2. In a large mixing bowl, whisk together dry ingredients. In a separate mixing bowl, whisk together wet ingredients. Pour wet ingredients into dry and stir until thoroughly combined. Fill donut milks approximately 3/4 of the way full. If you fill them more, they’ll break when you try to get them out.
3. You will have some batter leftover after filling all 6 donuts. You can either make a 7th donut after the first batch comes out OR, what I like to do, make two muffins in cupcake tins. Bake donuts for 17-18 minutes, or slightly firm to touch but still with some give (they may may seem underdone but I promise they will firm up!) Allow to cool 15 minutes before loosening the edges with a butter knife and removing from the molds
4. Place Simple Mills Frosting in the Microwave for 30 seconds on 60% power. Mix and let the frosting cool down a little bit if it’s too liquid. Frost the donuts.