Vegan Pumpkin Donuts
User Reviews
5.0
102 reviews
Excellent
Vegan Pumpkin Donuts
Report
Vegan Pumpkin Donuts with Cinnamon Sugar. Soft, Spiced, Amazing. Vegan Doughnuts. Pumpkin Cinnamon sugar Donuts. Nut-free option. Gluten-free option
Share:
Ingredients
Wet:
- 1/2 cup non dairy milk such as almond or soy
- 1/3 cup pumpkin puree
- 4 tbsp sugar
- 1 tsp active yeast
- 2 tbsp safflower or refined coconut oil
- 1 tsp vanilla extract (1/2 to 1 tsp to flavor preference)
- 1 tsp pumpkin pie spice
- a generous pinch of nutmeg
Dry:
- 3/4 cup unbleached all purpose flour + 1 to 2 tbsp more as needed
- 2 tbsp almond flour or use 1 tbsp more flour
- 1 tsp baking powder
- ¼ tsp salt
Cinnamon Sugar:
- 1 tsp cinnamon
- 4 tbsp cane sugar or granulated sugar
Add to Shopping List
Instructions
- Grease the donut pan. Warm the non dairy milk until hot. Mix with the rest of the ingredients except yeast and mix well until sugar is combined. Add the yeast and mix in.
- In a bowl, mix 3/4 cup flour and rest of the dry ingredients. Add the flour mix to the wet and mix in. Add a tbsp or so more flour if needed (if the mix is runny). Let the mixture sit for 10-15 minutes.
- Spoon into greased donut pan. You can also fill up a ziplock, cut one end and squeeze the batter into the pan. Let the pan sit for another 10 minutes for the batter to rise, Preheat the oven to 350 degrees F.
- Bake for 11 to 12 minutes. Cool for 5 minutes then remove from pan.
- Add cinnamon and sugar to a small ziplock bag and mix. Take the warm donuts, add to the ziplock, shake. Remove from the ziplock and serve. You can also use a bowl to make the cinnamon sugar topping, and dip the donuts in the bowl to coat. The warm donuts are moist enough so the topping should stick. If you'd like more topping, brush oil on the donuts before dipping.
Notes
- To make these gluten-free: mix 1/4 cup rice flour, 3 tbsp potato starch and 1/2 cup almond flour. Use 3/4 cup of the mix, then add more as needed to make a slightly thick batter. (add more almond flour if the batter is too runny). Drop the batter into well greased donut pan. Cover lightly with parchment when baking.
- To make these Yeastfree: omit the yeast. Add 2 teaspoons baking powder instead of 1, to the dry. And add 1 teaspoons apple cider vinegar to the wet and proceed.
- Nutrition is for 1 Serve
Nutrition Information
Show Details
Calories
187kcal
(9%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
0.2g
(1%)
Sodium
126mg
(5%)
Potassium
135mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
2120IU
(42%)
Vitamin C
0.6mg
(1%)
Calcium
78mg
(8%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 126mg | 5% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 2120IU | 42% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts
Vegan, gluten-free
4.9
(51 reviews)
