Pumpkin Donut Mini Cakes

INGREDIENTS

DONUTS

1 cup organic pumpkin puree

1 cup Three Trees Vanilla Almond Milk

½ cup maple syrup

½ cup coconut sugar

⅓ cup melted vegan butter

1 tsp vanilla extract

1 Tbs apple cider vinegar

1 ½ tsp baking powder

1 tsp baking soda

1 ½ tsp pumpkin pie spice

2 cup Paleo gluten free flour

1 cup almond flour

coconut oil spray

ICING

2-3 Tbs powdered sugar

1/2 tsp Three Trees Vanilla Almond Milk

1 Tbs Cocojune Vanilla Coconut Yogurt

2 Tbs DIAMANDIA Apple Butter

PROCESS

Preheat oven to 375.
In a large mixing bowl, use a fork to mix the pumpkin puree, almond milk, maple syrup, coconut sugar, melted vegan butter, vanilla, apple cider vinegar, and pumpkin pie spices until well combined.

Then, mix in the baking powder and baking soda. Add the flour and mix until a batter forms. Don't over mix the flour or the donuts will be tough.
Pour the batter into sprayed donut molds and bake for 30-35 minutes. Let them cool.

Make the icing
Add powdered sugar to small bowl. Add almond milk. Make sure not to make too thin.
Add coconut yogurt and DIAMANDIA Apple Butter until you like the consistency.
Drizzle over cooled donuts.