Pumpkin Spice Donuts
Serves 6
10 mins prep
45 mins cook
55 mins total
The secret ingredient that makes these more blood sugar balanced, moist, and delicious: one sweet potato. You won’t be able to taste the potato at all, thanks to the delicious, fragrant pumpkin pie spice blend.
For the glaze
Preheat the oven to 350F. Spray a donut pan with nonstick cooking spray.
Peel and roughly chop the sweet potato. You should have about 2 cups. Add it to a food processor and process until it is coarsely shredded.
If you don’t have a food processor, you can grate the sweet potato on the large holes of a cheese grater and mix in the rest of the ingredients by hand.
Once the potato is processed, add the eggs, sugar, flour, oil, maple syrup, baking soda, baking powder, corn starch, and pumpkin pie spice to the food processor. Process for 30 seconds, turn off the machine, scrape down the sides of the processor, and process again until all the ingredients are evenly combined.
Transfer the batter into a piping bag fitted with a large tip or a ziploc bag. If using a ziploc bag, cut off one corner of the bag. Pipe the batter into the prepared donut pan.
Bake the donuts for 40 to 45 minutes, or until a toothpick inserted in the thickest part of a donut comes out clean.
While the donuts bake, make your glaze: in a bowl, mix together the icing sugar, pumpkin pie spice, and nut milk. Add more milk, as needed, to reach the desired drippy consistency.
Let the donuts cool, remove from the donut pan, and dip one side into glaze. Let the glaze set for a minute and then enjoy!
