Key Ingredients
Ingredients
- ●3 tablespoons ground flax
- ●½ cup Chameleon Cold-Brew Pumpkin Spice Oat Milk Latte
- ●2 tablespoons coconut oil, melted
- ●½ cup cane sugar
- ●½ cup pumpkin purée
- ●1 cup all-purpose flour
- ●½ teaspoon baking soda
- ●½ teaspoon baking powder
- ●1 teaspoon pumpkin pie spice
- ●MAPLE GLAZE
- ●1 ½ cups powdered sugar
- ●1 tablespoon Chameleon Cold-Brew Pumpkin Spice Oat Milk Latte
- ●1 tablespoon real maple syrup
- ●1 teaspoon maple extract
Make It
Step 1
In a large bowl, make flax eggs by stirring together ground flax with 1/2 cup Chameleon Cold-Brew Pumpkin Spice Oat Milk Latte. Let sit about 5 minutes until it forms a gel.
Step 2
Preheat oven to 375°F and grease donut baking pan.
Step 3
To large bowl with flax eggs, add then whisk together coconut oil, 1/2 cup cane sugar and pumpkin until combined.
Step 4
Add in flour, baking soda, baking powder and pumpkin pie spice and whisk until combined.
Step 5
Put batter in a piping bag (or large plastic bag with tip cut off) and pipe into donut baking pan until each is a little more than ¾ full.
Step 6
Bake 15 – 17 minutes until toothpick comes out clean, then let cool.
Step 7
Once donuts are cool, prepare maple glaze by whisking together powdered sugar, 1 tablespoon Chameleon Cold-Brew Pumpkin Spice Oat Milk Latte. One at a time dip top half of each donut into glaze then flip back over and let set 5 minutes on a wire rack.
Step 8
Repeat glaze dip and flip a second time, letting set 10 minutes before eating.