Oh my gourd, it’s officially fall festival season. Autumn calls for everything pumpkin spice y’all! seasonal flavor. My baking spirit happens to thrive during autumn so I made some pumpkin spice donuts. Here’s to (hopefully) some cooler temperatures and baking.
These are pretty simple to make and if you don’t have chickpea flour feel free to use almond flour. I know this because the recipe originally asks for almond flour, but I was out so I followed my impulse to use chickpea flour instead. Chickpea flour is so underrated and translates beautifully. It is a little bit denser than almond flour. Highly recommend baking with it!
This donut is special because I added Four Sigmatics new 10 Mushroom Blend that features 10 functional mushrooms. 10 Mushroom Blend includes chaga, lion’s mane, reishi, cordyceps, a legends enokitake, maitake, shiitake, tremella, Agaricus blazei, and meshima. They created this blend as a way to get all your mushrooms in one serving. The can is recyclable and I really appreciate they are raising their sustainability efforts. It is flavorless so so you’ll enjoy a delicious pumpkin treat with lots of pumpkin spice but no shroomy taste! I love their hot cacao mixes but this blend is a neutral way to get some mushrooms in.
* 1/3 cup pumpkin puree (not pumpkin pie mix)
* 2 T neutral oil
* 1/4th cup honey or maple syrup
* 1 1/2 cups chickpea flour
* 1 tsp cinnamon
* 1/2 tsp pumpkin spice
* 3/4 tsp baking soda
* 1 large egg or egg replacement
* 1 tsp of @foursigmatic Sigmatic 🍄 Blend (has no taste + blends well!) .
Makes 6 Donuts!
Preheat oven to 350.
Mix the wet ingredients (oil, egg/egg replacement, pumpkin puree, sweetener) and dry ingredients (baking soda, chickpea flour, pumpkin spice) separately.
Slowly ladle the wet mixture into the dry and whisk until well incorporated. Lightly spray or grease a donut pan with whatever you’d like, and pour or spoon the batter in.
Don’t overfill the donut pan as the donuts will rise.
Bake for 11-13 minutes and enjoy! Let them rest completely before removing from the donut pan. Use a silicone spatula or the back of a spoon to jiggle them out. I had them chill on my cooling tray before decorating them with coconut cream + cinnamon! Click here for more of my pumpkin spice recipes!