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PB Pumpkin Spice Donuts

If you DONUT like fall, you can LEAF me alone with my PB Pumpkin Spice Donuts! Yeah, you read that right, Peanut Butter... Pumpkin Spice... Donuts! Thanks Olivia (a.k.a. @olive.eeeats) for this must try recipe!


Wet ingredients:

2 eggs (or vegan egg alternative - chia or flax egg)
~ 3/4 cup creamy peanut butter
1/4 cup pumpkin puree (NOT pumpkin pie filling)
2 tablespoons dandelion honey or coconut nectar
⅓ cup coconut oil
1 1/2 tsp vanilla extract

Dry ingredients:

3 tbsp + 1 tsp coconut flour (or oat flour, but gives a different consistency)
1 teaspoon baking powder
1 tsp cinnamon 
1 tsp pumpkin pie spice


1 1/2 Chocolate Coated Almond Spice Squares, crumbled up
1/3 cup vegan dark chocolate chips


1/3 cup vegan semisweet morsels
2 tsp coconut oil
1/2 Chocolate Coated Almond Spice Square, crumbled up
Unsweetened shredded coconut
Raw pepitas
Sprinkle of cinnamon & pumpkin pie spice


  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, mix wet ingredients until well combined.
  3. Add in dry ingredients, mix well.
  4. Fold in Almond Spice chunks and chocolate chips.
  5. Put batter in donut pan, and bake in oven for about 10 minutes or until you can stick a toothpick into the donut and it comes out clean.
  6. Remove and let donuts cool before removing from donut pan.
  7. Glaze: microwave vegan semisweet morsels for about 30 sec with 2 tsp coconut oil (let it sit in the fridge for 10 minutes before spreading). Spread on donuts and add toppings: crumbled Almond Spice Squares, shredded coconut, raw pepitas, and sprinkle with cinnamon and pumpkin pie spice. 
  8. Enjoy!

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