Grain-Free Pumpkin Donuts With Peanut Butter Maple Glaze

DONUT:

• ½ cup canned pumpkin
• ½ cup maple syrup
• ½ cup full fat coconut milk
• 5 eggs
• ¼ cup melted coconut oil
• ¾ cup blanched almond flour
• ½ cup coconut flour
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice

GLAZE:

• 1 scoop Greens Blend Superfood The Original
• 2 tablespoons creamy peanut butter, room temperature
• 2 tablespoons full fat coconut milk
• 2 tablespoons maple syrup

• Preheat oven to 350.
• Combine all donut ingredients in a high powered blender, starting on low and gradually working your way up to high until mixture is fully combined.
• Grease a donut pan with coconut oil, ghee or other cooking fat of choice.
• Pour mixture 3/4^th of the way into each mold and bake for 20 minutes until slightly browned and a toothpick comes out clean.
• While the donuts bake, prepare the glaze.
• Combine all ingredients in a shallow bowl with a fork.
• When the donuts are done baking, remove them from the mold and allow them to cool for at least 10 minutes.
• Once cooled, gently dip each donut into the glaze.
• Garnish with cinnamon.