NOTES:u003cbru003eI used a u003ca href=u0022https://rstyle.me/cz-n/fswhjvcrj67u0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003e12-count smaller donut tray u003c/au003efor this recipe and got around 20 donuts. For a larger 6-count tray, you'll get around 10-12 and baking time may be around 18 minutes.
Prepare the batter
-1 Preheat your oven to 350 F
-1 In a large bowl, whisk together the eggs, pumpkin puree, sugar, oil, vanilla, and milk.
-1 Add in the almond flour, oat flour, pumpkin pie spice, baking soda, baking powder and salt. Mix well with a spatula until smooth.
Bake the donuts
-1 Grease your 12-count donut tray with cooking spray and spoon the batter into the molds. The batter may be a little thick, so you can flatten out the tops with wet fingers to even it out it its lumpy. Alternatively, you can transfer the batter into a large ziplock bag, cut a hole at the bottom tip, and pipe the batter into the molds for a cleaner look.
-1 Bake the donuts for 15 minutes, then let them cool for 10-15 minutes before removing from the molds. After you've removed them, grease the pan again and bake the remaining batter.
Add the glaze
-1 Once all of the donuts are baked and cooled, prepare the icing by mixing together the powdered sugar, maple syrup and water in a bowl. If the icing is too thick, add more water by the 1/2 tsp until it's smooth.
-1 Dip each top of the donut into the icing, and place it on a cooling rack or tray to set. Sprinkle some extra cinnamon on top and enjoy!
-1 The donuts can be frozen for up to 2 months, or stored in an air tight container for up to a week.
