Back to Blog
Maple glazed pumpkin spice donuts

Maple Pumpkin-Spice Donut

recipe Jun 22, 2021


These donuts are vegan, gluten-free, refined sugar-free, and low salicylate for those with eczema! These donuts are made with The Maple Guild’s maple products.

INGREDIENTS: (Makes 3 Baked Donuts)
1/2 c cassava flour
2 tbsp cooked/mashed yam or sweet potato
2 tbsp coconut oil
3 tbsp pumpkin spice maple syrup
1 tbsp unsweetened vegan yogurt (Foragers Cashew)
2 tbsp water (or yam water)
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp Himalayan pink sea salt

1/4 cup maple butter
10 chopped hazelnuts


  1. Steam or boil a peeled yam or garnet sweet potato. You can save the water from this process to use in the recipe because it creates starchy water which is great for binding the donut.

  2. Blend in a blender or mix by hand all of the donut ingredients.

  3. Bake for 10 minutes.

  4. Let the donuts cool for 20 minutes before glazing them with the maple butter. Chop hazelnuts and put them on top. Sprinkle with cinnamon.


Don't miss a beat!

This newsletter will give you the latest updates on eczema research, Empowered Eczema, and products you don't want to miss.

We hate SPAM. We will never sell your information, for any reason.