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.
I know what you’re thinking as you stare at this luscious recipe photo. Is it a cookie? Is it a pie? Is it a giant nut butter cup?! And the truth is, it’s all of those in one. The ultimate Nut Butter Cup Cookie Pie perfected by me, Justin. You can use any JUSTIN’S® nut butter cups on this recipe and top it with your favorite ice cream. Trust me when I say, this recipe is better than anything you could get at a fancy restaurant.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
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.
As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.
Sweet potatoes are packed with vitamins and nutritious flavors. Next time you’re in the mood for something savory and sweet, whip up some of my Honey Sweet Potato Fries. With a sauce made from your favorite JUSTIN’S® nut butter, you can’t beat this tasty treat!
Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.
Being on a gluten free diet doesn’t mean you can’t have your favorite treats. If you don’t believe me, I’ve created this Gluten Free PB&J Doughnuts recipe to prove it. You get the best of both worlds by combining JUSTIN’S® Honey Peanut Butter and raspberry jam into a doughnut, you won’t even be able to taste the difference!
