Pumpkin Spice Donuts

INGREDIENTS

3/4 cup Thrive fields cassava flour

1/4 cup almond flour

1/2 cup pumpkin purée

2 eggs

1/4 cup maple syrup

1/4 cup coconut oil, melted

1 tsp vanilla extract

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp salt

Optional Cinnamon Sugar Coating:

2 tbsp coconut sugar

1/2 tsp cinnamon

1 tbsp melted coconut oil (for brushing)

DIRECTION

1. Set to 350°F (175°C). Lightly grease a donut pan with coconut oil or nonstick spray.

2. In a medium bowl, whisk together pumpkin purée, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.

3. In another bowl, whisk together cassava flour, almond flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually stir the dry mix into the wet until a thick batter forms.

4. Spoon the batter into a piping bag (or use a zip-top bag with the tip cut off). Pipe the batter evenly into the donut cavities, filling each about 3/4 full.

5. Place in the oven and bake for 16–18 minutes, or until a toothpick inserted into one comes out clean and the tops spring back slightly.

6. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool fully.

7. (Optional): Add cinnamon sugar coating

8. Mix coconut sugar and cinnamon in a small bowl. Brush each donut lightly with melted coconut oil and dip or sprinkle with the cinnamon sugar mixture.

9. Enjoy fresh, or store in an airtight container for up to 3 days.