Immunity Tips with Eggland’s Best

This blog post is sponsored by Eggland’s Best. All thoughts and opinions are my own.

The moment I feel a whisper of crisp air on my skin, I immediately start salivating for fall-flavored donuts. And I mean that extremely literally – The. Very. Moment. Nothing quite quenches my autumnal taste buds like pumpkin donuts sprinkled with cinnamon and sugar. So, it was only natural I had to re-create them in my own kitchen.

I used Eggland’s Best eggs in this recipe, which means they ’re packed with vitamin D and E. In fact, 10x more vitamin E and 6x more vitamin D than ordinary eggs. And more than DOUBLE the omega-3s. Research suggests omega-3s give the immune system a boost by enhancing the function of immune cells., so omega-3 consumption is absolutely vital this fall season. Read all about the superior nutrition of an Eggland’s Best egg here. Look for the “EB” stamp on the shell and you’ll know it’s an Eggland’s Best egg!

In addition to the eggs, I used a combination of almond flour and cassava flour, making them perfectly cakey with just the right amount of chewiness. It also makes them gluten-free as well if you have a food sensitivity, although this recipe is sure to be a hit for all eaters! The pumpkin puree snuggled up with warming spices like cinnamon, nutmeg, and dried ginger makes for the feeling of a hug with every bite. PLUS the maple cream cheese frosting just takes everything to the next level.

When I made these, my kitchen smelled so good that I started scheming of ways I could do a collaboration with a candle company. Katie Lemons: family medicine physician assistant, nutritionist, blogger, and CANDLE CURATOR. Really has a nice ring to it, doesn’t it?

But back to the nutritionist part of things. As we enter this Fall/Winter season, it’s even more important to prioritize health. For me, this means adding in extra nutrients through real and whole foods. Lots of non-starchy vegetables, healthy fats and thoughtfully sourced protein are important (like the omega-3 fatty acids found in Eggland’s Best eggs!). And being mindful of added sugars, refined carbohydrates, and processed foods.

Certain nutrients are particularly helpful when thinking about immune system optimization. I’ll be making sure to fill my plate with food sources of vitamins A, C, D, and zinc. Luckily, this recipe is the total package! It’s packed with vitamin C from pumpkin and vitamins A, D, and Zinc from Eggland’s Best eggs!

In addition to nutrition, I’m making sure I’m sleeping well, managing stress, and exercising/moving my body mindfully. A surefire way to make stress levels plummet: having the smell of these pumpkin donuts waft through your kitchen.

Suffice it to say these donuts will cause the creative AND the salivary juices flowing. Recipe below!

Prep time: 10 minutes

Cook time: 15-18 minutes.

Recipe: gluten-free, dairy free, paleo

Yield / total servings: 7 donuts

Short description: gluten and dairy free pumpkin donuts topped with cinnamon sugar or a maple cream cheese glaze. Roll out the red carpet, Mother Nature, Fall has arrived with every bite of these!


Dry ingredients

  • 2 cups almond flour
  • 1/2 cup cassava flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp baking powder
  • Pinch of sea salt

Wet ingredients

  • 2 Eggland’s Best eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup coconut oil
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract

For the frosting:

  • 1/4 cup dairy free cream cheese
  • 2 tbsp maple syrup
  • ¼ tsp vanilla extract
  • 2 tbsp powdered sugar

For the cinnamon sugar:

  • 2 tbsp sugar
  • 1 tsp cinnamon
  • Coconut oil spray


  1. Preheat oven to 350F.
  2. Combine dry ingredients in one bowl and wet in another.
  3. Mix wet with dry and whisk until a batter forms.
  4. Spray donut pan with olive oil or coconut oil.
  5. Pipe dough into donut pan. Mine is 12.5 x 8 inches and holds 6 donuts. If you don’t have a baking piper, you can put dough into a plastic bag and slice one corner off the bottom and then squeeze dough out through the plastic bag.
  6. Bake for 15 – 18 minutes, until tops are golden brown and firm.
  7. For the frosting: whisk together cream cheese, maple syrup, vanilla extract and powdered sugar. Dip donuts top side down into frosting.
  8. For cinnamon sugar, mix together sugar and cinnamon. Spray top side of donut with coconut oil and then sprinkle cinnamon sugar on top of donuts.


This post was sponsored by Eggland’s Best. I’m so grateful to be supported by companies who endorse and encourage DELIGHTFUL breakfast choices like pumpkin donuts. Except, let’s be honest, not just for breakfast – any kind of day eating.

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2 Responses

  1. If I wanted to make these with regular whole wheat pastry flour would I substitute for both the cassava and almond flour?

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