Description
Indulge in the warm, spiced goodness of fall with these Baked Vegan Pumpkin Spice Donuts. Perfect for breakfast, brunch, or as a sweet snack, these delectable treats are completely vegan and gluten-free, making them a delightful option for everyone to enjoy.
Ingredients
PUMPKIN DONUTS:
- 1 ½ cups organic all-purpose flour
- ½ cup organic cane sugar
- ¾ cup organic pumpkin puree (NOT Pie filling!)
- 1 ½ tsps baking powder
- ¼ teaspoon baking soda
- 1 teaspoon Homemade pumpkin spice blend
- ⅛ teaspoon sea salt
- ⅓–1/2 cup Almond milk (You can use your fave plant-based milk)
- 1 teaspoon apple cider vinegar
- 3 Tbsps vegetable oil, organic
- 1 teaspoon vanilla extract
PUMPKIN SPICE-SUGAR COATING:
- 1 cup organic cane sugar
- 1 tablespoon pumpkin spice, store-bought or homemade
- 4–5 Tbsps vegan butter, melted
Instructions
- TO CREATE THE ‘BUTTERMILK’: In a bowl or measuring cup, add the milk + apple cider vinegar, whisking together well and letting it sit aside for 5-6 minutes until ‘activated’ and the milk thickens a bit. This creates the ‘buttermilk’.
- TO MAKE THE PUMPKIN DONUTS: Preheat oven to 375 degrees Fahrenheit and spray your donut baking pans that have 6 wells. In a separate bowl, add the flour, baking powder, baking soda, sugar, pumpkin spice blend, and sea salt. Finally, stir in the ‘buttermilk’ (start with ⅓ cup and work your way to the entire ½ cup as needed), pumpkin puree, vanilla, and oil until combined and batter is thick and smooth, about 1-2 minutes. Spoon the batter into a piping bag and pipe into prepared donut pan wells, filling them about ¾ of the way. Bake for 10-13 minutes or until a toothpick inserted into donuts comes out clean. Remove from oven and allow to cool for 5 minutes before releasing the donuts from their pan and onto a cooling rack to cool completely.
- TO MAKE THE PUMPKIN SPICE-SUGAR COATING: Whisk together the sugar and pumpkin spice in a bowl until combined. In a separate bowl, add the melted butter. Once fully cooled, dip (or lightly brush) each side of the donut into the melted butter and then dip each side into the sugar-spice coating mixture, ensuring that you fully coat the edges as well. Then set the coated donut onto a cooling rack to ‘set’. Repeat until all donuts are coated. Serve donuts for breakfast/brunch with your favorite cup of coffee or tea or as dessert or a nice sweet snack!
Notes
- STORAGE: Leftovers can be stored in a tightly sealed container and best if placed in the refrigerator for up to 3 days for ultimate freshness.
- FREEZE (LONGER STORAGE): For longer storage, freeze the donuts (uncoated) in an airtight container for up to three months. To serve, defrost the donuts on the counter for several hours. Add the sugar coating just before serving.
- SERVING SIZE: This recipe makes 6 standard-sized donuts or 12 mini-sized donuts.
- GLUTEN-FREE VERSION: To make these donuts GF, use a GF Flour Blend.
- SWEETENER: Substitute cane sugar with coconut sugar, Agave, or pure maple syrup.
- FLOUR: For a cakey texture, use Super-Fine Cake Flour.
- OIL: Melted coconut oil or vegan butter can be used instead of vegetable oil.
- PUMPKIN SPICE BLEND: 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, + ¼ teaspoon ground cloves.
Nutrition
- Serving Size: 1 donut
- Calories: 251 kcal
- Sugar: 51g
- Sodium: 281mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
