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Mini Pumpkin Almond Butter Spiced Donuts By Abby Kreuger

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

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MADE WITH:

Classic Almond Butter

INGREDIENTS

For the Donuts:

  • 1 box Pumpkin Muffin & Bread Mix
  • 3 eggs
  • 2 tablespoons JUSTIN’S® Classic Almond Butter
  • ⅓ cup water
  • 3 tablespoons oil (such as coconut or avocado oil)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

For the Almond Butter Glaze:

  •  ¼ cup JUSTIN’S® Classic Almond Butter
  • 2 tablespoons maple syrup
  • 1-2 tablespoons almond milk (adjust for desired consistency)
  • ¼ teaspoon cinnamon

DIRECTIONS

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C) or warm a mini donut maker.
    • Grease a donut pan or lightly spray with oil.
  2.  Prepare Donut Batter:
    • In a large bowl, whisk together the eggs, water, oil, vanilla extract, and JUSTIN’S® Classic Almond Butter until smooth.
    • Add the Pumpkin Muffin Mix, cinnamon, and nutmeg. Stir until just combined (do not overmix).
  3. Fill the Donut Pan:
    • Spoon or pipe the batter into the mini donut molds, filling each about ¾ full.
  4. Bake:
    • Place in the preheated oven and bake for 8-12 minutes, or until a toothpick inserted comes out clean.
    • Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Glaze:
    • In a small bowl, whisk together JUSTIN’S® Classic Almond Butter, maple syrup, almond milk, and cinnamon until smooth. Adjust consistency by adding more almond milk if needed.
  6. Glaze the Donuts:
    • Once the donuts are completely cooled, dip the tops into the almond butter glaze or drizzle it over them. Top with powdered sugar if desired.
  7. Serve & Enjoy!
    Notes

    • Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
    • Make It Extra Special: Sprinkle crushed almonds or pumpkin seeds on top for extra crunch.

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INGREDIENTS

For the Donuts:

  • 1 box Pumpkin Muffin & Bread Mix
  • 3 eggs
  • 2 tablespoons JUSTIN’S® Classic Almond Butter
  • ⅓ cup water
  • 3 tablespoons oil (such as coconut or avocado oil)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg

For the Almond Butter Glaze:

  •  ¼ cup JUSTIN’S® Classic Almond Butter
  • 2 tablespoons maple syrup
  • 1-2 tablespoons almond milk (adjust for desired consistency)
  • ¼ teaspoon cinnamon
DIRECTIONS
  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C) or warm a mini donut maker.
    • Grease a donut pan or lightly spray with oil.
  2.  Prepare Donut Batter:
    • In a large bowl, whisk together the eggs, water, oil, vanilla extract, and JUSTIN’S® Classic Almond Butter until smooth.
    • Add the Pumpkin Muffin Mix, cinnamon, and nutmeg. Stir until just combined (do not overmix).
  3. Fill the Donut Pan:
    • Spoon or pipe the batter into the mini donut molds, filling each about ¾ full.
  4. Bake:
    • Place in the preheated oven and bake for 8-12 minutes, or until a toothpick inserted comes out clean.
    • Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. Make the Glaze:
    • In a small bowl, whisk together JUSTIN’S® Classic Almond Butter, maple syrup, almond milk, and cinnamon until smooth. Adjust consistency by adding more almond milk if needed.
  6. Glaze the Donuts:
    • Once the donuts are completely cooled, dip the tops into the almond butter glaze or drizzle it over them. Top with powdered sugar if desired.
  7. Serve & Enjoy!
    Notes

    • Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
    • Make It Extra Special: Sprinkle crushed almonds or pumpkin seeds on top for extra crunch.
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