Vegan Pumpkin Donuts with Noteo

Ingredients

2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons filtered water)
1 cup gluten-free all-purpose flour
1 1/2 cups almond flour
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 cup pure maple syrup
1/3 cup unrefined coconut sugar
2/3 cup pumpkin puree
1/4 cup SunButter with no added sugar
1/2 cup unsweetened almond milk

Noteo Maple Icing:

3/4 cup Noteo with no added sugar
1/2 cup almond flour
1/2 cup maple syrup

How to cook

Preheat the oven to 180°c and prepare two donut trays.
Prepare your flax eggs in a large bowl and let them sit for a few minutes to gel.
Then add the maple syrup, coconut sugar, pumpkin puree, Noteo and almond milk and whisk to combine.
Sift in the all-purpose flour, almond flour, baking powder and pumpkin pie spice and beat to combine until smooth.
The dough should be slightly stiff.
Spray donut pans with coconut oil spray or lightly coat with coconut oil.
Add batter to fill each donut, spreading with a spatula to form an even layer.
Bake donuts for 15 minutes until firm to the touch.
While the donuts are baking, prepare the Noteo Maple Frosting.
Add the Noteo, almond flour and maple syrup to a mixing bowl and whisk until thick and creamy.
When the donuts are ready, remove from the oven and let cool for 15-20 minutes until frosted.
Remove the donuts from the pan, transfer to a cooling rack and frost them with Noteo Maple Glaze.
Store leftover donuts in the refrigerator for 5-7 days. Store leftover frosting in the refrigerator for 1-2 weeks.