Pumpkin Spice Donuts (Paleo)

• 1 cup Creamy Almond Butter, Unsalted
• 4 whole Eggs
• 1/4 cups Pureed Pumpkin
• 1/4 cups Raw Honey Plus A Little More To Drizzle On Top
• 2 teaspoons Vanilla Extract
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Baking Powder
• 2 teaspoons Cinnamon
• 2 teaspoons Pumpkin Pie Spice

1. 1.
2. Preheat the oven to 325 F. Place almond butter in a medium bowl and beat with a hand mixer until creamy.
3. Add eggs, pumpkin, honey, and vanilla.
4. Continue to beat until thoroughly blended.
5. 2.
6. Add salt, baking powder, and spices.
7. Mix well.
8. 3.
9. Pour batter into a well greased 12-count donut pan (recipe actually makes 10).
10. Bake for 12-15 minutes or until a toothpick comes out clean.
11. Remove pan from oven and set it on a wire rack.
12. Let donuts cool in the pan for 10 minutes then remove them from the pan.
13. Just before eating, drizzle with honey.
14. Note: These donuts reheat well and can be refrigerated in a sealed container for up to three days.
15. If you dont have a donut pan, try a muffin pan or a 8x8 Pyrex baking dish and just cut into squares.

almond butter, eggs, pumpkin, honey, vanilla, salt, baking powder, cinnamon, pie spice

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pumpkin-spice-donuts-paleo/ (may not work)