Glazed Pumpkin Donuts

Ingredients

• Wheat flour

  Whole-grain

  2 cup or 240g

• Dates, deglet noor

  110g

• Baking powder

  Leavening agents, low-sodium

  1 ½ tsp or 8g

• Pumpkin pie spice

  Spices

  3 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  200g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  50g

• Cashew nuts

  Nuts, raw

  1 cup or 137g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ½ cup or 123g

• Maple syrups

  2 tbsp or 40g

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. In a blender, mix pumpkin puree, dates, milk and sesame butter. Add eggs and beat again. Stir all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add the egg mixture. Spoon into a donut pan.
3. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
4. To make the frosting, rinse and drain your cashews. Add all ingredients to a high speed blender. Set aside in the freezer for 30 minutes to firm up. Stir briefly with a spoon before dunking in your donuts.