Ingredients
- 1 cup almond flour
- 1/2 cup erythritol (or your preferred low-carb sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Optional: Sugar-free glaze or cream cheese frosting for topping
Equipment Needed
- Donut pan
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Toothpick or skewer for testing doneness
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). As the oven warms up, I gather my mixing bowls. In one bowl, I combine the almond flour, erythritol, baking powder, baking soda, pumpkin pie spice, and salt. The lovely scent of the spices already fills my kitchen and gets me in the mood for baking! Once that’s all mixed, I set it aside. (See the next page below to continue steps…)