There's something magical about the arrival of fall—the crisp air, the changing leaves, and, of course, the warm, comforting flavors that define the season. 🍂And what better way to celebrate autumn than with a batch of freshly baked Pumpkin Spice Sugar Donuts?

These delightful treats are infused with our limited edition Pumpkin Pie nut butter, making each bite a perfect blend of cozy spices and rich, nutty goodness. Coated in a sweet, cinnamon-sugar topping, these donuts capture the essence of fall and are irresistibly good.

Whether you're enjoying them with your morning coffee or sharing them with friends, these donuts are sure to become a seasonal favorite!

Ingredients:

For the donuts:

• 1 2/3 cups brown rice flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 3/4 cup packed brown sugar
• 1/2 cup Pumpkin Pie nut butter
• 2 large eggs
• 1 1/2 cups canned pumpkin puree
• 1 tsp vanilla extract

For the sugar coating:

• 1/4 cup granulated sugar
• 1 tsp cinnamon 
• Cooking spray, as needed

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Spray a donut pan with some baking spray and set aside. 
2. To a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. 
3. In a separate bowl, whisk together the sugar, nut butter, eggs, pumpkin puree, and vanilla until combined. 
4. Add the dry ingredients to the wet ingredients and fold together using a spatula until well-combined. 
5. Retrieve the donut pan(s) and spoon or pipe the donut batter into the donut wells (around ¼ cup of batter in each well). 
6. Bake for 13-15 minutes, or until a toothpick inserted comes out clean.
7. Remove donuts from the oven and let them cool slightly. 
8. While the donuts are cooling, whisk together 1/4 cup of sugar and 1 tsp of cinnamon to a container. Place a slightly warm donut in the container and coat in the sugar-cinnamon mixture until completely coated. Repeat with the remaining donuts. *Note: If the sugar isn't sticking, you can lightly spray some cooking oil on top and dip the donuts in the sugar mixture!*
9. Enjoy! Leftover donuts can be stored in an airtight container for up to 4 days.

No Donut Pan — No Problem! This recipe can also be adapted to make some yummy fall pumpkin spice muffins! Simply transfer the batter to your preferred muffin tin and bake for 20-25 minutes at 350 degrees F, or until golden!