It’s down to 98 degrees this September and in Arizona that means it’s officially fall!! Time to bust out the fall decor and start making pumpkin spice everything! Who’s with me?!?!

I am officially protesting the heat with my Paleo sweet potato and pumpkin loaded goodies. Drizzled with a maple almond butter glaze, these are the perfect treat to pull you into sweater season.

Paleo Pumpkin Spice Donuts

The perfect recipe to kick off the pumpkin spice season!

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Course Dessert

Ingredients

Pumpkin Spice Donut

1 cup cooked and mashed white sweet potato
1 cup cooked and mashed pumpkin (or canned)
1/4 cup coconut flour
2 tbs arrowroot powder
1/4 cup maple syrup
2 tbs Kerrygold butter
2 tbs water
3 eggs
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Almond Maple Glaze

2 tbs smooth almond butter
2 tbs arrowroot powder
1/4 cup maple syrup

Instructions

Mix all the donut ingredients together. Spray donut pan with cooking spray (I use avocado oil spray). Scoop dough into a piping bag (or a freezer bag and snip the tip with scissors).
Fill the donut pan with dough using your piping bag to squeeze it out. It should be about 2/3 full.
Optional: Sometimes donuts baked in a pan tend to get too big and you loose the hole in the center. To avoid this, wet your finger slightly with water and run it around the inside of each donut to spread out the batter to the edges a bit.
Bake at 350 degrees 15-20 minutes (the more batter you use, the longer it will take to cook so keep an eye on them). Let cool slightly, turn pan over to release donuts.
Mix glaze ingredients in a saucepan over low heat until combined. Put into another piping bag and drizzle over the donuts when they are completely cooled. Store in the fridge.