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.
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.
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
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?
