Vegan Pumpkin Donuts [Gluten Free + Oil Free too]
User Reviews
5
Vegan Pumpkin Donuts [Gluten Free + Oil Free too]
Description
This recipe blends pumpkin puree, unsweetened applesauce, and maple syrup for moisture and natural sweetness, combined with gluten-free oat flour, unrefined coconut sugar, cinnamon, and baking powder as leavening. The batter is placed in non-stick silicone donut pans and baked at 350°F until the donuts spring back when lightly touched, producing a soft yet firm texture. An optional glaze made from blended dates, water, and cinnamon can be dipped onto cooled donuts to add richness and a warm spice note. The donuts should cool before removing from pans and glazing to maintain their shape. The use of natural sweeteners and the absence of oil contribute to a wholesome treat that stays moist. These donuts keep for a few days at room temperature if stored in a sealed container and are best enjoyed fresh.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup applesauce unsweetened
- ¼ cup maple syrup
Dry Ingredients
- 180 grams oat flour gluten free (approx. 1.5 cups)
- 75 grams coconut sugar or brown sugar (approx. ⅓ cup, unrefined
- 2 teaspoons cinnamon
- 1.5 teaspoon baking powder
For the Glaze (Optional)
- ½ cup dates gently packed, pitted
- ¾ cup water fresh
- 1.5 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Add the wet ingredients to a large bowl and mix well. Then add the dry ingredients to the same bowl and mix to combine.
- Divide the mixture among your nonstick donut pans, enough to make 12 donuts. Bake for 18-20 minutes, or until firm to touch, but gives a little when gently pressed with your finger. Then remove from the oven and let cool for at least 10 minutes before transferring to a cooling rack.
Optional Glaze
- While the donuts are cooling, prepare the glaze. Add the dates, water and cinnamon to a blender and process until completely smooth. Then, transfer to a shallow dish.
- When the donuts have cooled, dip them into the glaze and place them glaze side up on your cooling rack. Let them dry and enjoy.
Notes
- Weigh flour for consistent results and use nonstick silicone pans to avoid need for greasing.
- Allow donuts to cool 10-15 minutes in the pan before removing to avoid breakage.
- Cool donuts on a rack for about 10 minutes before glazing to prevent melting the glaze.
- Soak dry dates in cool water 15-20 minutes before blending if your blender is not powerful, for a smoother glaze.
- Store leftover donuts in a sealed container at room temperature for 2-3 days; they taste best freshly made.
- The nutritional info excludes the optional date glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Donuts
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111cal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 70mg | 3% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3181IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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