Almond Cake with Fig Jam and Coconut Butter Frosting

Almond Cake with Fig Jam and Coconut Butter Frosting is my new favorite flavor combination. Slightly sweet almond cake (gluten free) is layered with rich and honey-like fig jam, then tied together with a warming, Spring-like coconut butter frosting. The flavors marry together perfectly, creating a sophisticated yet casual dessert, perfect for a birthday or a Tuesday night.

  Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com  

Anytime I make a layer cake, my happiness meter shoots WAY up. How could it not? I always feel like I’ve tackled an amazing feat, solved a tremendous puzzle. True satisfaction.

I’ll admit, it’s actually a stress-reliever for me too. It gets easier and easier the more I do it and I find myself more organized during the process.

This cake is a true beauty. The cake has that slightly sweet and fragrant almond flavor, from true almond flour and from almond extract. Then I used my favorite fig butter in between the layers (try to use a fruit butter, because it has more fruit than sugar, which makes it ultra rich and thick, perfect for a filling! I find mine at Trader Joe’s.). I could seriously eat that stuff with a spoon. Then the frosting, which I made from coconut butter that I made myself, but you can buy some from the store.

My frosting is quite yellow, no? That’s my fault. I decided to use a coconut/palm shortening (do they call it margarine too? I hate that word. Lets not call it that.) that was bright yellow (made by Nutiva, in a white container), even though I’ve previously purchased a white version. If I had purchased the white one (I think Earth Balance makes the white one, which comes in a blue container) my frosting would be a snowy white. Lesson learned. I decided to go with the flow and just work with it. Who am I??

I shared the cake with my parents, who came to visit us this weekend. I love pulling out a beautiful layer cake when we have guests, because I feel like I get brownie points as soon as I do. Mental stars. Whatever keeps you going, right?

  Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

I hope you make this cake! It’s truly lovely and so delicious. If you make the cake layers a day in advance then place it in the fridge, and make sure you have all of the ingredients on hand (if you’re making coconut butter, blend unsweetened coconut flakes until they make butter, then keep in a tightly fitting jar), putting it together will happen in a snap! 

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting #glutenfree treatswithatwist.com

Almond Cake with Fig Jam and Coconut Butter Frosting
Almond Cake with Fig Jam and Coconut Butter Frosting is my new favorite flavor combination. Slightly sweet almond cake (gluten free) is layered with rich and honey-like fig jam, then tied together with a warming, Spring-like coconut butter frosting. The flavors marry together perfectly, creating a sophisticated yet casual dessert, perfect for a birthday or a Tuesday night. (makes a two-layer 6" cake)
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Cake
  1. ¾ cup brown rice flour
  2. ¼ cup almond meal
  3. 2 Tbs. tapioca starch
  4. ¼ tsp. sea salt
  5. 1 ½ tsp. baking powder
  6. ¾ cup coconut sugar
  7. ¼ cup coconut oil, soft (but not melted)
  8. 2 eggs, room temperature
  9. ½ cup unsweetened almond milk
  10. 1 tsp. vanilla extract
  11. ¼ tsp. almond extract
  12. Fig jam (I use Trader Joe’s Fig Butter)
Frosting
  1. ¾ cup coconut butter (I used homemade)
  2. ¼ cup coconut palm shortening*
  3. ½ cup powdered sugar
For the cake
  1. Preheat your oven to 350 degrees F. Spray two 6” cake pans with nonstick spray (I use a coconut oil spray) and line the bottoms with parchment.
  2. In a mixing bowl, beat together (with a stand mixer or electric hand mixer) the coconut oil and coconut sugar until soft and creamy. Next, add the eggs, one at a time, beating until well incorporated. Finally add the milk and extracts, letting them mix together (turn down your mixer speed so you don’t slosh everywhere).
  3. Turn off your mixer. Add all of the dry ingredients. Turn your mixer on slowly and let it mix until your cake batter comes together.
  4. Divide your batter evenly between your cake pans. TIP: I pour all of my batter into a large glass measuring cup. I take note of what half of the batter would be, then pour half into each pan.
  5. Bake your cakes for 20-22 minutes, until golden brown and a cake tester comes out clean.
  6. Let the cakes cool on a wire rack before removing them from the cake pans. Then let them cool completely. Wrap each in plastic wrap and let sit in the fridge for a day before frosting and assembling.
For the frosting
  1. You want your coconut butter and coconut shortening to be at room temperature.
  2. In your mixer, mix the two butters on medium until well whipped together. Then, add your powdered sugar with your mixer on low and let that completely incorporate into the frosting. Use immediately.
Assemble your cake
  1. Place the bottom layer on your cake stand (or a plate). Spread a thin layer of the Coconut butter frosting on top (I made mine as thin as possible so I could save most of my frosting for the outside of the cake). Then, spread a thick layer of fig jam on top.
  2. Use an offset spatula to spread an even, thin (but not as thin as the interior layer) layer of frosting on the top of the second layer (we haven’t stacked them yet, but I like to frost the top of the top layer before stacking, because it’s much easier). Then stack that top layer on top of the bottom layer.
  3. Use the rest of your frosting to carefully frost the sides of your cake. This may take patience and manipulating, because the frosting is quite thick, but the cake is sturdy and shouldn’t crumble if a slight amount of pressure is put on it.
  4. If you need help and you feel like your frosting just doesn’t look even, try dipping your spatula into a cup of hot water, then wipe off any excess water. The heated spatula will help things spread.
  5. Top with extra coconut if you wish. Slice and serve!
Notes
  1. *My frosting turned out quite yellow because my shortening was yellow. This was frustrating. I know that there are white shortenings out there, so if you can get your hands on that, your frosting will be white. Either way, it tastes amazing!!
  2. Note: You can prepare the whole cake, then wrap in plastic wrap and foil, then place in the fridge or freezer until you’re ready to serve it! You can make your cake up to 2 weeks in advance, or save it for another special time (a Tuesday, or whathaveyou). Just give it plenty of time to defrost before slicing and serving.
Adapted from Dolly and Oatmeal
Adapted from Dolly and Oatmeal
Treats With a Twist http://www.treatswithatwist.com/wp/

Persimmon Pancakes for one

Persimmon Pancakes are sweet, indulgent yet healthy breakfast just for you. Treat your self to these gluten free pancakes, flavored with vanilla, cardamom, and whole slices of ripe persimmon this winter to start your day off on a bright note!

Persimmon Pancakes for one (treatswithatwist.com) #glutenfree

In my best Oprah voice:

I made you Per!Simmon! PAAANNNCAAAKESSSS!

Hope you heard it echoing in your head. Hope you jumped up and started screaming in complete hysterics.

Ok, let’s break it down here. You have a vanilla cardamom pancake, made from oat flour so it’s gluten free. And it has a juicy, sweet slice of persimmon cooked right into it! Its like pancake + jam. Done.

I used slices of the big Japanese persimmons, Hachiya, but if you like the squat Fuyu ones better, then by all means please use those. Just make sure they’re ripe! All persimmons need to be really ripe to use them. Those giant suckers usually aren’t ready until they look bruised and their skin looks like it may pop if you touch it. That means it’s ready. Otherwise, it’ll leave a weird texture on your tongue and will have a tannin aftertaste. Yuck. So, just wait until they’re ripe and it’ll be TOTALLY different and totally worth it.

I used a SUPER sharp serrated knife, just like I would with delicate tomatoes, and sliced it, making slices a few millimeters thick. I sliced 3 slices because, let’s face it, I’m only making these beauties for me. Yup, SINGLE SERVING! Mix up your batter, heat up your pan, put a slice of persimmon in the pan, scoop ¼ cup of batter on top, cook, flip, DONE! Yessss.

Persimmon Pancakes 1

Persimmon Pancakes 4

Persimmon Pancakes 5

Persimmon Pancakes for one (treatswithatwist.com) #glutenfree

Oh, drizzle with maple syrup. The good stuff.

Then when your friends and family drool all over your winter wonderland of a breakfast…I guess you could make a big batch and share. If you’re on the nice list this year, that’s what you’d do, right? 

  Persimmon Pancakes 3

Persimmon Pancakes 2

Persimmon Pancakes for one
Persimmon Pancakes are sweet, indulgent yet healthy breakfast just for you. Treat your self to these gluten free pancakes, flavored with vanilla, cardamom, and whole slices of ripe persimmon this winter to start your day off on a bright note! (makes 1 portion, 3 pancakes)
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Ingredients
  1. 1/3 cup oat flour
  2. 1 T coconut flour
  3. ½ tsp. baking powder
  4. ¼ tsp. baking soda
  5. 1 tsp. sweetener (I used granulated Stevia, but coconut sugar would be lovely too)
  6. quick shake of cardamom (less than ¼ tsp. but nothing too precise)
  7. ½ tsp. vanilla extract
  8. ¼ cup + 1 Tbs unsweetened almond milk
  9. ½ tsp. apple cider vinegar
  10. 1 egg white
  11. 3 slices of ripe persimmon
Instructions
  1. In a mixing bowl, combine all of the dry ingredients. Mix well. Then, add all of wet ingredients (not the persimmon though). Stir together, but don’t over-mix (lumps are a-okay in pancake batter).
  2. Heat your skillet over medium heat and grease (I use coconut oil spray). When heated, lay down your persimmon slices, well spaced, exactly where you’d have your pancakes in the skillet. Pour ¼ cup of batter over each persimmon slice (there should be enough batter for 3 pancakes), letting the batter spread evenly over the sides of the persimmon slices. Cook for 3 minutes then flip and cook other side as well (You can use a spatula to gently lift the side of a pancake and check to see if it is golden and ready to flip and make sure you don’t burn your persimmon).
  3. Eat! Drizzle them in maple syrup! You know the drill.
Treats With a Twist http://www.treatswithatwist.com/wp/
 Oh, so you like making greedy single-serve batches of pancakes? Try these! And these! And THESE

Honey Apple Cake with Salted Vanilla Bean Cashew Frosting

Honey Apple Cake with Salted Vanilla Bean Cashew Frosting is the perfectly subtle yet decadent Autumn cake you’ll want to whip up for special occasions or just a Friday night. Crisp and sweet fall apples are shredded into the batter, along with fragrant and flowery honey. The cake is quickly layered with an easy Vanilla Bean Cashew Frosting and flecked with sea salt. You’ll be thinking about this one long after it’s gone. 

Honey Apple Cake (treatswithatwist.com)

In my mind, I’ve always held tailgating on a pedestal.

It’s amazing. It’s fall. It’s booze. It’s BBQ. It’s rowdy embarrassing husband. It’s tons of people pretending to be your friend or enemy based on which animal you have on your shirt.

Good stuff.

Well, until I went tailgating.

Don’t get me wrong, I used to go tailgating all the time…but that was 21 yr old me. That was the me that was self-conscious yet could unknowingly drink twice as much as she thought she could. That was the me that could down a few cookies and then enough BBQ to feed 4 and be ok (because I was going to go to the gym tomorrow anyways). That was the me that could stay up till midnight if needed.

This weekend we drove 2.5 hours to tailgate. And it was FREEZING cold. And I’m not a drinker so I was dead sober and my toes were numb. I was WEAK SAUCE. Fo’ sho.

So terribly embarrassing.

I had to tuck Hot Hands in my socks, yet my toes still went numb. I was whiny and as soon as the game became tied (let’s take count, we left at 11:30am, drove, tailgated, the game started at SIXpm…) I asked my husband when we could go home. Chuckles all around because clearly I was joking.

I was joking, right?

Yeah, nope.

Anyways, it dawned on me that I tailgated 1 year. The year my now-husband and I were first dating. It was awesome. I was so cool and easy going. Because everybody can be when they’re first dating. The next year, I’d drop him off at the tailgate, stay for just an hour or so then drive home and bake or craft or do something fun. Yeah, I’m totally not cool.

And so, I’m not tailgating anymore. Maybe MAYBE if it’s 72 degrees and breezy, but other than that, I’m out. I’ll just idealize it in my mind instead.

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Honey Apple Cake (treatswithatwist.com)

Now, on to the cake, which is what you all came here for anyways…

Honey Apple Cake with Salted Vanilla Bean Cashew Frosting
Honey Apple Cake with Salted Vanilla Bean Cashew Frosting is the perfectly subtle yet decadent Autumn cake you'll want to whip up for special occasions or just a Friday night. Crisp and sweet fall apples are shredded into the batter, along with fragrant and flowery honey. The cake is quickly layered with an easy Vanilla Bean Cashew Frosting and flecked with sea salt. You'll be thinking about this one long after it's gone. (makes one 2 layer 6" cake)
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Cake
  1. ½ cup coconut milk (canned, full fat)
  2. 1 tsp. vinegar (I used apple cider vinegar)
  3. ½ cup coconut margarine (or butter or coconut butter/oil), melted, cooled
  4. ½ cup brown sugar
  5. ¾ cup honey
  6. 1 Tbs. vanilla extract
  7. 2 eggs
  8. ¼ tsp. cardamom
  9. 2 cups gluten free flour blend
  10. ½ tsp. xanthan gum
  11. ½ cup coconut flour
  12. 1 tsp. baking soda
  13. 1 tsp. baking powder
  14. ¼ tsp. salt (kosher or sea)
  15. 2 cups shredded apples (3 apples)
Frosting
  1. ½ cup cashew butter
  2. ¼ cup coconut margarine (or butter or coconut butter)
  3. 1 tsp. vanilla bean paste
  4. ¼ cup powdered sugar
  5. honey and sea salt for topping the cake
Instructions
  1. Preheat your oven to 350 degrees F. Spray a jelly roll (or ½ sheet roll) pan with nonstick spray and line the bottom with parchment, then spray again. In a small bowl, combine the coconut milk and vinegar and set aside.
  2. In the mixing bowl of your mixer, combine the melted “butter”, brown sugar and honey. Beat for 2 minutes. Then add the vanilla, then the eggs (one at a time, making sure they’re mixed in between additions), then the cardamom.
  3. Turn off your mixer. Add all of the dry ingredients. Let the mixer very slowly mix in the dry ingredients. As it’s starting to combine, add the coconut milk/vingar. Stop the mixer just as the batter looks mixed. Add your shredded apples and let mix until well dispersed.
  4. Pour batter into your greased pan and spread into an even layer (it’ll be thin, don’t worry). Bake for 28 minutes, or until a test stick comes out clean and the cake is golden, pulling away from the sides of the pan.
  5. Let the cake cool on a cooling wrack while you make your frosting.
Frosting
  1. In your mixer (clean, yes I know this is a pain, but it’s time to make frosting, so get happy!) combine the cashew butter, vanilla and butter. Beat on medium speed until combined and “whipped”. With the mixer off, add the powdered sugar. Slowly turn on the mixer and let the powdered sugar mix well into the frosting. Stop when it looks smooth. Set aside.
Assemble your cake
  1. Use a 6” cake ring to punch out two layers from the completely cooled sheet cake (I used a paring knife to cut around the ring, tracing). Carefully remove the first layer and place on your cake stand or plate. Use a pastry brush to brush the sides lightly with coconut or almond milk to get rid of pesky crumbs. Spread ½ of the cashew frosting onto the layer. Add a drizzle of honey and a sprinkle of sea salt. Add the second layer and repeat with frosting, honey and sea salt.
Notes
  1. Tip: You can serve the cake now if you wish. Cut it up and serve it! OR you can wrap the whole thing carefully in plastic wrap (I’d hold off on the top drizzle of honey if you’re going this route) and place in the freezer until you’re ready to serve your cake. Let the cake thaw and then drizzle with honey, cut and serve.
Treats With a Twist http://www.treatswithatwist.com/wp/

Pumpkin Chai Chocolate Chip Mini Cakes

Pumpkin Chai Chocolate Chip Mini Cakes are perfect for breakfast (yes, cake for breakfast!) or dessert! A hint of molasses and a heavy dose of cinnamon and cardamom come together with a bit of chai and a sprinkling of mini chocolate chips in an easy quick bread-style cake. And the best part is, you don’t even need a special cake pan to make adorable mini cakes. Oh, no, wait, the best part is the chai icing and the chocolate chips, right? 

Pumpkin Chai Chocolate Chip Mini Cakes (treatswithatwist.com) #glutenfree #autumn #pumpkin #chai

This is one of those days that I just can’t believe is here [noted I'm writing on Sunday, Oct 12th]. Our anniversary. 

What?!

Seriously, a whole year has passed since the most beautiful day in my whole life. I can’t fathom that. It was just so beautiful and I hold it on a pedestal in my mind. I’ve never felt more beautiful either. Well, at least we have gorgeous photos from that day (thank you Elizabeth!) and a big ol’ hunk of cake (my parents have a whole layer in their freezer and my mom said she was saving it to eat on our anniversary too! Cake for everyone!). I even saved the sugar flowers from the cake. How could I not?! 

Anyways! I had an awesome weekend. We finally found rugs we loved for our house. 2 of the 3 were out of stock, so at least we get one of them, right? My home is going to look like a friggin Turkish bazaar. Woohoo! 

We also attended our small town’s “Water Tower Festival”…which in a small town is basically a stage for middle-aged men in a cover band and 1 funnel cake stand and 2 beer stations. Fall festivities at their finest. We walked around the town square a couple times, went and ate dinner, then went home to watch the DVR. We’re so fun. 

Insert terrible transition here…

And so here’s some cake for you! Because I know you’ll want to pop champs and toast to us [right?]. This cake is amazing. It’s basically the consistency of banana bread or pumpkin bread. And it tastes like chai and is studded with chocolate chips! You could totally eat it for breakfast if you wanted to. Please do. And it’s based off of my Baked Pumpkin Donuts recipe, so you know it’s going to be amazing! 

Pumpkin Chai Chocolate Chip Mini Cakes (treatswithatwist.com) #glutenfree #autumn #pumpkin #chai

Pumpkin Chai Chocolate Chip Mini Cakes (treatswithatwist.com) #glutenfree #autumn #pumpkin #chai

You don’t need mini cake pans either! Just use tin cans. Wash them really really well, remove the labels, and make sure they’re well greased before you pour in any batter. Mini cakes, done!

You’re so impressive. You’re welcome! 

Pumpkin Chai Chocolate Chip Mini Cakes (treatswithatwist.com) #glutenfree #autumn #pumpkin #chai

Cheers! [to autumn, to our anniversary, to 5 years of blogging, to small towns, to cake]

Pumpkin Chai Chocolate Chip Mini Cakes
Pumpkin Chai Chocolate Chip Mini Cakes are like a breakfast bread disguised as cake. They're tender and moist, spiced with your favorite autumn flavors and studded with chocolate chips. A drippy, sweet glaze adds the perfect finishing touch. (makes 2, 2-layer mini cakes)
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Ingredients
  1. ¾ cup pumpkin puree
  2. ½ tsp. cinnamon
  3. ¼ tsp. cardamom
  4. ¼ tsp. cloves
  5. 2 Tbs. molasses
  6. ¼ cup coconut oil
  7. 1 egg
  8. ½ cup oat flour
  9. 2 Tbs. coconut flour
  10. 1 tsp. starch (I used tapioca)
  11. 1 tsp. baking powder
  12. ½ tsp. salt
  13. 1 chai tea bag tea (I used Tazo)
  14. ¼ cup mini chocolate chips
Glaze
  1. 1 cup powdered sugar
  2. 2 tsp. almond milk
  3. pinch of cinnamon
  4. pinch of cardamom
  5. pinch of cloves
Instructions
  1. Preheat your oven to 375 degrees. Grease your mini cake pans or 2 empty, cleaned and dried, tin cans (make sure they’re squeaky clean and don’t have any labels on them anymore).
  2. In a small microwave safe bowl, heat the coconut oil until melted and warm. Add the tea bag to the warm coconut oil and set aside (odd, yes, but we’re infusing the oil with the chai flavor here). Let steep at least 5 minutes. Squeeze out the tea bag (carefully, and don’t do this yet if your oil is hot because I don’t want any burned fingers) and discard the tea bag.
  3. In a mixing bowl, whisk together the pumpkin and the spices with the egg until smooth. Next, add the molasses and whisk until smooth. Add your infused coconut oil and mix.
  4. Finally, add all of the dry ingredients and stir until everything is just combined. Then add the chocolate chips and give it a couple mixes.
  5. Pour your patter into your mini cake pans or tin cans (just divide the batter evenly between the two cans). Bake for 40 minutes, or until a toothpick comes out clean.
  6. Let your cakes cool in the cans on a wire rack. When they’ve cooled for a bit (at least 30 min), turn your cans upside down on your wire rack and release the cakes (you may need to run a paring knife around the edges first, just don’t shake them to get the cakes out or you’ll probably break the cakes…because I’ve totally done this!). Let the cakes finish cooling before assembling.
  7. When you’re ready to assemble your cakes, cut them each in half. Mix up your Glaze ingredients in a small bowl until you have the desired consistency. Spoon some glaze on top of the bottom layer, add the top layer of cake then top with more glaze (and maybe a pinch more of spices). Eat and enjoy!
Notes
  1. Unglazed cakes can be kept in a storage bag in the fridge for 4 days. Glaze before eating…or don’t glaze at all and eat them for breakfast, because they’re essentially a quick bread!
Adapted from my Baked Pumpkin Donuts
Treats With a Twist http://www.treatswithatwist.com/wp/

Baked Pumpkin Donuts

Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They’re baked, so they’re healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You’ll be enjoying donuts in no time! 

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

I had another one of those anti-productive weekends.

We hung photos on the wall. I hated it. We took it all down. Blank walls.

I painted all of our frames the same color. I ran out of paint. I couldn’t finish. Blah.

I made a pumpkin loaf cake. It broke in half. Fail.

I DID however do a few things. I snipped some flowers and brought them inside, making cute little arrangements for our vases. I practiced some yoga, posting a picture on Instagram, obviously. I ran 5K on Sunday (a weekly tradition now since starting that 8 week fall fitness challenge) and helped my husband pick out work pants (riveting, I know).

Wow! I feel like I have to apologize for being so boring! Promise I’m reading a book that is exciting and baking yummy things for you! Don’t leave me!

So, here’s some proof!! Baked Pumpkin Donuts!

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

I’ll point out that mine are quickly glazed to make adorable sprinkles stick. I’m going to be blasphemous and recommend you DON’T glaze yours. Eek! Gasp! What?!

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Yes! Please listen. These are MOIST. Yup, said it. They are really dense and moist and fragile and delish. They don’t need a glaze. You can try to make sprinkles stick if you must, but really, you should just gobble these up naked. The donuts, not you. Not that I’d know. Please don’t tell me.

  Baked Pumpkin Donuts (treatswithatwist.com) #glutenfree

Baked Pumpkin Donuts
Baked Pumpkin Donuts are an Autumnal delight, first thing in the morning! They're baked, so they're healthier, gluten-free, slightly sweet, moist, and bake up in 10 minutes or less! You'll be enjoying donuts in no time! (makes 6 donuts)
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Ingredients
  1. ¾ cup pumpkin puree (½ can)
  2. 2 Tbs. molasses
  3. 1 egg
  4. ¼ cup coconut oil, melted, cooled
  5. ½ tsp. vanilla extract
  6. ½ tsp. cinnamon
  7. ¼ tsp. cloves
  8. ½ cup oat flour
  9. 2 Tbs. coconut flour
  10. 1 tsp. starch (I use tapioca starch, but potato or corn would work too!)
  11. 1 tsp. baking powder
  12. pinch of salt
  13. Sprinkles, for decorating, optional
Instructions
  1. Preheat your oven to 425 deg F. Spray your donut pan with nonstick spray.
  2. In a mixing bowl, combine the pumpkin puree, molasses, egg, coconut oil and vanilla extract. Stir well until completely combined. Next, add all of the dry ingredients. Stir a few times until everything is incorporated but not over mixed (everything should be just moistened).
  3. Transfer your batter into a gallon-sized zip-top plastic bag. Snip the tip of one corner and pipe the batter into your donut pan, tapping the pan lightly on the counter to settle the batter.
  4. Bake the donuts for 8-10 min, or until your toothpick comes out clean. Let them cool on a wire rack for a few minutes then flip them out of the pan.
  5. If you want to decorate your donuts with fall sprinkles, mix ½ cup powdered sugar with 2 tsp. of water. Dip your donuts into the icing then sprinkle with sprinkles. Enjoy! (Although I dipped and sprinkled mine, these donuts are SO moist that they really don’t need it! Maybe you should eat one (or three) before deciding to glaze them!)
Notes
  1. Keep cooled donuts in an airtight container in the fridge for 3 days.
Treats With a Twist http://www.treatswithatwist.com/wp/