7 recipes for that extra pumpkin (plus, they’re all vegan)
mini cinnamon sugar pumpkin spiced doughnuts
Sourced from Oh She Glows.
Makes 24 mini or 12 regular-sized doughnuts
Pumpkin Doughnuts
1/2 tsp apple cider vinegar
6 tbsp non-dairy milk
1/2 cup fresh or canned pureed pumpkin
1/4 cup sugar
3 tbsp unsweetened applesauce
2 tbsp brown sugar, lightly packed
2 tbsp Non-dairy butter substitute, melted
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
Cinnamon Sugar
1/4 cup Non-dairy butter substitute, melted
1/2 cup sugar
1/2 tsp cinnamon
Preheat oven to 350F.
Grease two mini doughnut pans or two regular sized doughnut pans.
In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar and melted butter substitute.
Sift in baking powder, baking soda, spices, salt and flours. Mix until just combined.
Spoon batter into a ziplock bag and then secure with rubber band. Twist the bag and cut a hole in the bottom corner to ‘pipe’ out the batter.
Pipe dough around the circle of the pan and gently flatten down with slightly wet fingers to smooth. Repeat.
Bake for 10-12 minutes at 350°F or until they gently spring back when touched. Cool in the pan for 10 minutes before removing with a knife. Place on cooling rack for another 10-15 minutes.
When cool, melt cinnamon sugar butter substitute in a small bowl. Place cinnamon and sugar in a bag. Dip doughnuts in butter and then place in the bag; shake until coated.
Doughnuts keep for 2-3 days.