Per our annual tradition, my friend, Yvonne, and I collaborated to create a few Halloween treats!
This year we made Pumpkin Spider Web Donuts, Spider Egg Donut Holes, Pumpkin Spice Cashew Milk, and a Goulish Martini!
Going strong, this is our third year Halloween Extravaganza! On previous years, we completely outdid ourselves and made a billion recipes, but this year we were beyond thrilled just to complete these four.
Yvonne just kickstarted her new business where she sells homemade, vegan treats to specialty bakery shops in LA. She is seriously incredible and everyone in LA is going crazy over her treats!
So yes….between her new business, flying to Vegas, planning my baby shower, baking the desserts for the shower, and just life in general…we seriously felt like superheroes when this was accomplished!
This is a REALLY yummy recipe, and it’s made especially for you by a fabulously trained culinary chef!
So here is how it works…She and I brainstorm and plan the ideas, Yvonne creates the actual recipe and I photograph and edit the photos! #teamwork
We hope you enjoy!
Oh yeah, and if you want to make this recipe into donut holes, check out our Spider Egg Donut Hole recipe HERE!
(yields about 7 donuts)
Pumpkin Spider Web Donuts
INGREDIENTS
- 2 T + ½ Cup Oat Flour
- 1/2 Cup Potato Starch
- 2 Tablespoons Arrowroot flour
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ Cup coconut sugar
- 1 Tablespoon flax meal
- 1/2 teaspoon + 1/8 tsp pumpkin pie spice
- ¼ Cup Pumpkin puree
- ¼ Cup oil Grapeseed or almond butter smooth
- ¼ Cup filtered water
- 1/2 teaspoon vanilla extract
Chocolate coating
- 2 cups chocolate chips
- 3-4 Tbsp coconut oil
DIRECTIONS
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Preheat oven at 350 degrees F.
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In a medium bowl, add all the ingredients together and mix until combined
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Scoop batter into donut pan and bake for 12 mins
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Allow donuts to cool completely
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Place chocolate chips and coconut oil into a deep small bowl. Place in microwave and cook for 35 seconds. Remove bowl, mix the chocolate and oil together, then place back in the microwave for 35 more seconds. Mix completely.
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Line a cookie sheet with parchment paper. Dip each donuts, allowing excess chocolate to fall back into bowl and place the chocolate-coated donuts onto parchment paper.
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Allow the donuts to set in refrigerator for about 30 minutes.
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Decorate with decorator icing. Can buy it from the store or make it with 1cup powdered sugar and about a Tbsp water.
