Pumpkin Spice Donuts with Maple Almond Butter Glaze

I’m sorry. I’m doing it. I’m pumpkining all the things. I can’t stop. I also just made pumpkin into a verb. Help. It’s only the second week of September and I’m already pumping out pumpkin recipes like it’s my job. Hey, it’s sort of my job. This counts as a job, right? Sure.

So I was watching Shark Tank reruns last night and saw eCreamery on there. If you haven’t seen it, they’re the two cutest ladies I have ever seen and they sell customized pints of ice cream as gifts. HELLO. Best freaking idea I’ve ever heard. The next time someone wants to send me a gift (okay let’s be real that’s basically never, but just go with it), please forget flowers and fruit arrangements (not that I’ve ever been sent either of those things, but they seem to be cliche gifts). I want eCreamery. And to all the men out there, if your woman is ever mad at you and you think a a nice bouquet of flowers might help your situation, you are wrong. Wrong wrong wrong. Customized ice cream is the obvious choice here. Any terrible thing you may have done will be immediately forgiven. If only any men actually read this blog. It could save millions of relationships.

I finally got my own jump rope this weekend. Hopefully it will help me become a double under extraordinaire in no time. My highest number of consecutive double unders so far is 18. I’ve heard once you get 20 you’re golden. Who knows. What I do know is that I have a welt the size of Montana on my a*s from whipping myself while practicing. My mom told me I looked like the people in prison who get punished. So there’s that.

I am really excited for Halloween, only because of this. I am absolutely buying it for Poco. I spent a good 20 minutes laughing hysterically by myself when I came across it. Then I remembered she will probably bite my hands off if I try to put it on her. So that makes things a little more difficult.

Speaking of dogs, I hope you guys like this recipe for pumpkin spice dog nuts. My maturity level just reached an all time low for saying that. I apologize. My uncle always calls donuts dog nuts. Why? I don’t know. But clearly it has stuck in my mind. I hope that reference didn’t just ruin this recipe for you. Whoops.

Pumpkin Spice Donuts with Maple Almond Butter Glaze add recipe small Pumpkin Spice Donuts with Maple Almond Butter Glaze

20130909 084213 Pumpkin Spice Donuts with Maple Almond Butter Glaze

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12
  • Difficulty: easy
  • Recipe type: treat


  • For the donuts:
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil (melted)
  • 2 tbsp almond butter
  • 1 tsp vanilla
  • 1/4 cup + 2 tbsp almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp ground cloves
  • 1/8 tsp sea salt
  • For the glaze:
  • 1 tbsp maple syrup
  • 1 tbsp almond butter
  • 1/2 tbsp honey
  • 1/2 tbsp coconut oil (softened, but not melted)


  1. Preheat oven to 350.
  2. Grease donut pan with coconut oil (I used a mini donut pan, but a regular one would work fine, just increase baking time).
  3. Combine all donut ingredients in a food processor (or mixing bowl) until a smooth batter forms and all are well incorporated.
  4. Spoon batter into donut pan, filling a little more than 3/4 of each hole.
  5. Bake for 15 minutes.
  6. While donuts are baking, prepare your glaze by whisking all ingredients together in a small bowl until coconut oil is completely incorporated and the mixture is smooth.
  7. When done, remove donuts from oven and allow to cool in pan for 10 minutes, then remove and cool on wire rack completely.
  8. Once completely cool, dip the top of each donut into the glaze.
  9. Enjoy!

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Comments: 28

  1. Holly @ EatGreatBEGreat September 9, 2013 at 9:04 am Reply

    Well, now I’m totally drooling for one of these right now! They sound amazing!

  2. Marina September 9, 2013 at 9:52 am Reply

    I don’t have a donut pan. Do you think it would work in a mini muffin pan, donut holes possibly?

    • Taylor September 9, 2013 at 1:26 pm Reply


  3. Jamee September 9, 2013 at 1:26 pm Reply

    you are amazing. how do you do it?

  4. Inger September 9, 2013 at 6:52 pm Reply

    I don’t use almond milk. I’m hoping coconut milk will work.

    • Taylor September 11, 2013 at 8:55 pm Reply

      Should be fine!

    • Michelle October 15, 2013 at 8:15 am Reply

      Yes! This recipe turns out delicious with coconut milk.

  5. Molly September 10, 2013 at 1:47 pm Reply

    Woah. I am making these and already know I will need to double the glaze. I love frosting…

  6. Mary September 10, 2013 at 10:58 pm Reply

    Sounds yummy!
    Can you sweeten with out using maple syrup? Banana possibly?

    • Taylor September 11, 2013 at 8:54 pm Reply

      I haven’t tried it but its worth a shot! Also, honey would work!

  7. Audrey @ In Shape Cupcake September 12, 2013 at 1:58 pm Reply

    Holy cow, girl! These look so good! I have all the ingredients…I know what I’m making!

  8. Kelsey @ Ramblings of Change September 12, 2013 at 6:34 pm Reply

    I need to get my own jump rope! I was okay when I took my foundations class in February, but with two injuries that took me away from the box for 2 separate months, I’ve lost all hope! What brand did you end up with?! RXrope? Or one from Rogue? Just curious!

    • Taylor September 12, 2013 at 6:40 pm Reply

      Ahh bummer! I ended up getting mine at Rogue and am loving it!

  9. Lisa Foto September 13, 2013 at 10:45 am Reply

    I ordered 2 donut pans from Amazon.com. One mini and one full sized. Made a pan of each this morning. All I can say is THANK YOU! These are delicious! I doubled the recipe so I could share. Now hoping I don’t eat them all myself.

  10. Courtney September 21, 2013 at 9:52 pm Reply

    Just bought my mini donut pan- now all I need is the coconut flour and I’ll be making these!!

  11. [...] Pumpkin Spice Donuts with Maple Almond Butter Glaze [...]

  12. Leah September 28, 2013 at 9:03 am Reply

    These are the best thing EVER!!!!!!!!!!!!

  13. sinco October 3, 2013 at 5:36 pm Reply

    I haven’t eaten any doughnuts in 7 years since my natural path Doc got me into a healthy conversion. I think she would agree with these – yum!

  14. Dee October 4, 2013 at 10:53 am Reply

    How many donuts does this recipe make?

  15. Fall in Food | Daily Cup of Asheejojo October 4, 2013 at 11:07 am Reply

    [...] And Pumpkin.  That is all. Pumpkin Spice Donuts with Maple Almond Butter Glaze – Taylor Made It [...]

  16. Michelle October 15, 2013 at 8:09 am Reply

    I made these using coconut milk instead of almond milk, and they turned out so incredibly delicious! I’m hesitant to try new paleo recipes since the ingredients are expensive, but after reading the comments I gave this one a try. It did not disappoint! Thanks for such a delicious recipe! I’ll definitely make it again!

  17. ashley October 30, 2013 at 12:26 pm Reply

    Taylor, can you omit all types of almond here? Flour or butter. I am allergic. Thank you!

  18. [...] Original recipe HERE. [...]

  19. Caro November 7, 2013 at 4:56 pm Reply

    I made them using my mini-muffin pan and they came out just like mini-muffins. Baked them for a total of 10 mins. Also, I substituted pumpkin soup for pumpkin puree. I had made some pumpkin soup that did not turn out so good but I didn’t want to throw it out. Anyway they came out moist & delicious! I’ll definitely use this recipes again. Thanks Taylor!

  20. Christine December 11, 2013 at 3:10 pm Reply

    These are fantastic! Soft, moist, tasty, oh and so easy to make!!!

  21. [...] Pumpkin Spice Donuts with Almond Butter Glaze [...]

  22. Jennifer April 17, 2014 at 7:55 pm Reply

    Made these tonight for my donut-starved, allergy-laden 12-year-old son. Heaven! He was VERY happy with them. Only comment he had: double the icing!

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