Mini Pumpkin Almond Butter Spiced Donuts By Abby Kreuger - Justins

Mini Pumpkin Almond Butter Spiced Donuts By Abby Kreuger

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

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

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.
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).
Fill the Donut Pan:
- Spoon or pipe the batter into the mini donut molds, filling each about ¾ full.
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.
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.
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.
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.