Baked Cookie Dough Pumpkin Donuts

Ingredients

• 1/2 package Cappello's Chocolate Cookie Dough, thawed
• 1/2 cup Paleo Flour Baking Mix
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon sea salt
• 1 large egg + 1 large egg yolk
• 1/4 cup pumpkin puree
• 1/3 cup pure maple syrup
• 2 tablespoons almond milk
• 2 tablespoons olive oil
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 tablespoon maple syrup
• 1 tablespoon unsalted butter, melted
• 1 tablespoon almond milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon sea salt

Instructions

• Preheat the oven to 350° F. Grease a 6-well donut pan with cooking spray and set aside.
• In a medium-sized mixing bowl, whisk together the dry ingredients: the Paleo flour, cinnamon, nutmeg, and salt.
• In a separate, medium-sized bowl, whisk together the wet ingredients: the eggs, pumpkin puree, maple syrup, almond milk, oil, and vanilla extract.
• Pour the wet ingredients into the dry and whisk until fully incorporated.
• Spoon the batter into the greased donut pan, filling each mold almost to the top. Top each donut well with an even sprinkling of Chocolate Chip Cookie Dough.
• Bake for 18-20 minutes, or until the donuts are set. Remove the pan from the oven and unmold the donuts onto a wire rack. Let cool completely before icing.
• In a small mixing bowl add all ingredients for the icing.
• Whisk until combined and drizzle over the tops of the donuts.

Kids Can Do

• Whisk the dry ingredients
• Add the cookie dough to the batter
• Whisk the icing
• Top the donuts with the icing