Pumpkin isn't just a fun seasonal item it's also a total powerhouse of flavor & nutrition. Adding pumpkin to baked goods like bread & donuts adds fiber & moisture making them naturally so so satisfying. These donuts are EASY and LIGHT. The base batter is less sweet than traditional donuts making them easily transferable into a muffin or a breakfast loaf (. That said, the added cinnamon sugar topping elevates these fall treats to a sweet tooth's best friend.
* picture shows pumpkin donuts with gold sprinkles*
Ingredients:
3/4 cup almond flour
3/4 cup oat flour
1/4 cup potato starch
2 tsp baking powder
1 tbsp pumpkin pie spice
1/2 tsp sea salt
7.5 oz pumpkin puree (1/2 a can)
1/2 cup maple syrup
1 tsp vanilla extract
1/4 cup + 2 tbsp almond milk
.
2 tbsp earth balance vegan butter
cinnamon & sugar blend
Instructions:
Preheat oven to 350 degrees.
Mix wet & dry ingredients in separate bowls then combine together. The batter will be relatively thick. Spray donut molds or muffin tins with non-stick cooking spray & fill. These will not rise much so make sure to smooth out the top for a prettier baked outcome. Bake for 15 mins or until a toothpick comes out clean. Let cool for at least 15 mins. It's ok if they are still warm. Melt vegan butter in a shallow dish. Dip the tops of the donuts in the melted butter & then in the cinnamon sugar blend. Best if eaten the same day or store in air tight container.
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