Pumpkin Donuts

• Produce

  • 1/2 cup Pumpkin puree, plain

• Refrigerated

  • 2 tbsp Almond milk, unsweetened
  • 3 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Briana's baking mix
  • 1 Dash Maple extract
  • 1 tsp Pumpkin pie spice

• Oils & Vinegars

  • 5 tbsp Refined coconut oil

• Dairy

  • 1 oz Cream cheese

• Other

  • 1 Doonk (1/32 tsp. thm pure stevia extract powder
  • 2½ tsp. THM Super Sweet Blend

Found on briana-thomas.com

Description

Ingredients

• ½ c. Brianas Baking Mix*
• 2½ tsp. THM Super Sweet Blend
• 2 tsp. baking powder
• 1 tsp. pumpkin pie spice
• -
• ½ c. plain pumpkin puree
• 3 eggs
• 3 T. refined coconut oil, melted
• 1 oz. cream cheese, softened
• 2 T. refined coconut oil, softened
• 1 doonk (1/32 tsp.) THM Pure Stevia Extract Powder
• Dash maple extract
• 2 T. unsweetened almond milk (cold)**

Directions

• Whisk the dry ingredients.
• Add the wet ingredients and mix well. Bake in a greased mini donut maker by 2-tablespoonfuls for 3-4 minutes or until the donuts dont feel too squishy when you press down lightly on the tops. Chill the donuts before glazing.
• To make the glaze, whisk the first four ingredients together until mostly smooth (they might not emulsify completely until you add the cold almond milk). Add the almond milk and whisk until smooth and emulsified.
• Dip the chilled donuts in the glaze, then return them to the fridge or freezer to harden the glaze. If you have enough glaze left, double dip the donuts after chilling. Store in the refrigerator.