Chai Pumpkin Donuts

almond butter almond milk cashew butter dairy free gluten free holiday recipe nut butters nut milks vegan

Images and recipe by Nzingah Oniwosan from Yes Baby I Like It Raw.

INGREDIENTS

For the pumpkin donuts

  • 1 cup gluten free or all-purpose flour

  • 1 tsp. baking powder

  • 1 pumpkin pie spice

  • ¼ tsp. salt

  • ⅓ cup pumpkin puree

  • ⅓ cup 
brown sugar

  • ¼ cup chai almond milk

  • 3 tbsp. almond butter made with the NutraMilk
  • 1 tbsp. coconut oil, melted and slightly cooled

  • 1 tsp. pure vanilla extract


For the pumpkin frosting


  • ¼ cup pumpkin puree

  • 3/4 cup cashew butter made with the NutraMilk
  • 2-3 tbsp. maple syrup

  • 1/4 cup chai almond milk made with the NutraMilk
  • 3/4 teaspoon vanilla

  • Edible flowers, optional


For cashew butter made in the NutraMilk

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional) 

INSTRUCTIONS 

  • Preheat the oven to 350°F. Spray a 6-count donut pan with nonstick cooking spray and set


  • Next make your nut butters in the NutraMilk:

         Making cashew butter

    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set aside ¾ cup for the recipe and store the rest for later use.

        Making almond butter

    • Place almond and salt in the NutraMilk container.Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Set aside 3 tbsp. for the recipe and store the rest for later use.    
  • In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.

  • In a separate mixing bowl, mix together the pumpkin, brown sugar, chai almond milk
 almond butter coconut oil and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.

  • Spoon the batter evenly between all 6 donut cavities. Bake at 350°F for 10 to 12 minutes or until a toothpick inserted into the donuts comes out clean.

  • Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.

  • For the frosting: In a medium mixing bowl mix pumpkin puree, cashew maple syrup, chai almond milk and vanilla
until smooth and combined.
If the frosting is a little too thick, add a splash of 
chair almond 
milk to thin 
it out. 

  • Add frosting on the tops of each cooled donut.
Serve and enjoy!

Notes: 
Donuts are best eaten the same day they are prepared,
but
can be stored in an airtight container on the counter for 1 to 2 day.

 



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