Vegan Pumpkin Donuts with Cinnamon Sugar.
Soft, delicious, and easy to make, these baked vegan pumpkin donuts are sure to become a fall staple! Enjoy these treats for an easy breakfast or dessert.
Ingredients
For the donuts:
- 1 cup white spelt flour or all-purpose flour
- ½ cup organic cane sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ¼ cup vegan buttery spread melted
- 3 Tablespoons pumpkin puree
- ½ teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- ½ cup water
For the cinnamon sugar topping:
- 2 Tablespoons organic cane sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees F. Use a bit of vegan buttery spread or oil to grease the wells in a donut pan.
- Mix the dry ingredients together in a large bowl.
- Add the vegan buttery spread, pumpkin puree, vanilla, vinegar, and water to the dry ingredients and stir to combine. The dough will be soft, and not too wet.
- Allow the batter to sit for about 5 minutes so that it can rise a little bit.
- Spoon the dough into the prepared donut pan. Each well will be full almost to the top. Smooth out the dough with the back of a spoon.
- Pour the sugar and cinnamon into a small bowl and set aside.
- Bake for 10-12 minutes. Let the donuts cool in the pan for about 10 minutes, and then turn the pan over a piece of waxed paper or a cookie sheet and tap firmly to release the donuts.
- Place the bottom of each donut in the cinnamon sugar mix, and twist around to coat. Enjoy!
Notes
Store leftover donuts in an airtight container. They should stay fresh for about 3 days.
Even if your pan is non-stick, make sure you grease it with some vegan buttery spread or oil so that the donuts come out easily.
Nutrition
Calories: 229kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 169mgPotassium: 141mgFiber: 3gSugar: 21gVitamin A: 1570IUVitamin C: 0.3mgCalcium: 74mgIron: 1.2mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!