• Jordan Wavra

Pumpkin Spiced Donuts

One of the biggest things I hear from my clients is that they giving up their favorite desserts or sweets. Well, anyone who knows me knows that I do NOT give up any of my desserts. I just find ways to make them HEALTHY.

So, that means a lot of experimenting. Sometimes they turn out, sometimes they don't. These pumpkin donuts though, they turned out amazing! Even my 13 month old couldn't turn them down. The best part? They're free of dairy, eggs, refined flour, and sugar!

I started by taking 2 cups of organic rolled oats and grinding them in a blender until they become a fine and flour like. From there, I just added some organic pumpkin, organic almond milk, spices, and some stevia to sweeten it up. Mix it all together and put the batter in a donut baking sheet. If you don't have a donut baking sheet, you can just roll the batter into donut holes. Bake at 350 for about 25 minutes and viola!

We even topped ours with a chocolate coconut butter protein frosting, but they are also good topped with some unsweetened organic peanut butter or almond butter.

Do you like to experiment with healthier alternatives? I'd love to hear what's worked for you!


2 cups of organic oat flour

1/2 cup of granulated sweetener of choice (I used stevia, xylitol is also a good option here)

1 tbsp of baking powder

1 tbsp of cinnamon

1/2 tbsp of pumpkin pie spice

Pinch of Sea Salt

1 cup of almond milk (or other milk of choice)

1 flax egg (or regular egg if not vegan)

1 tsp of vanilla extract

1/2 cup organic pumpkin

6 tbsp of drippy almond butter (I heat mine up to make it drippy)

  1. Preheat the oven to 350. Grease a 12 count doughnut pan or muffin pan with oil/butter/cooking spray and set aside.

  2. In a large mixing bowl, add the dry ingredients and mix well.

  3. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed.

  4. Transfer the batter to the greased doughnut pan. Bake for 20-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and let sit in the pan for 5 minutes before transferring to a wire rack to cool completely. Once cooled, frost.


  1. 4-6 T coconut butter, melted

  2. 2 T granulated sweetener of choice

  3. 1 scoop of vanilla protein powder

  4. 2-3 tbsp of raw cacao powder

*Melt the coconut butter in a small sauce pan. Add the additional ingredients and mix well. Allow mixture to cool to thicken up a bit before frosting.




712-389-5923       Phoenix, AZ

©2018 by Jordan Wavra.