1 cup Pumpkin Puree (canned or fresh)
1 cup Whole Wheat Flour (or almond flour/gluten-free flour)
1/4 cup Honey or Maple Syrup (or agave syrup/coconut sugar)
2 large Eggs (or chia eggs/flax eggs for vegan)
1/2 cup Almond Milk (or any plant-based milk)
1 tsp Baking Powder (gluten-free baking powder if needed)
2 tsp Spices (cinnamon, nutmeg to taste)
1/4 tsp Salt (leave out if on a low-sodium diet)
Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
Prepare the Donut Pan: Lightly grease a donut baking pan with coconut oil or cooking spray.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, honey (or maple syrup), eggs, and almond milk.
Combine Dry Ingredients: In another bowl, blend the whole wheat flour, baking powder, spices, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until combined.
Fill the Donut Pan: Fill each donut mold about 2/3 full.
Bake: Place the pan in the oven and bake for 12-15 minutes.
Cool: Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack.
Top as Desired: Once cooled, glaze or top them as preferred.
Enjoy: Best enjoyed fresh, can be stored in an airtight container for up to three days.
