For the donuts:
Makes: 6 donuts
cup oat flour
- 1/4 cup + 2 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pure pumpkin purée
- 1/2 cup almond milk
- 1 teaspoon melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips
For the glaze:
- 1/4 cup pure maple syrup
- 2 tablespoons creamy, drippy cashew butter
- 1 1/2 tablespoons unsweetened cocoa powder
- Pinch of salt
Directions  Preheat oven to 350 ° F. Coat a 6-count donut pan with cooking spray.
In a mixing bowl, combine oat and almond flours, coconut sugar, cinnamon, baking powder and salt.
Add pumpkin, almond milk, melted coconut oil, and vanilla. Stir to combine well.
Fold in chocolate chips and briefly stir again.
Spoon batter evenly into donut pan.
Bake for 18 to 22 minutes
While donuts are baking, make glaze: Combine maple syrup, cashew butter, cocoa powder and salt in a small bowl.
Once donuts are done cooking, transfer pan to a cooling rack.
Drizzle cocoa caramel glaze on top of donuts and enjoy.
Nutrition facts per donut with glaze: 275 calories, 13g fat, 5g saturated fat, 35g carbs, 4g fiber, 27g sugar, 5g protein