I have this thing with donuts. Lately all I want to do is make them, eat them, and then make some more. It all started with my recipe for Matcha Donuts with a Cacao-Pistachio Glaze that I first created for my Breakfast Club this past June. And then with the start of pumpkin season, i figured what better variety of donut to make than one made with pumpkin spice and a cinnamon sugar coating!
With Thanksgiving coming up tomorrow (omg!) these baked donuts would go perfect with a cup of tea before or after your feast. They are light, moist, easy to make and (of course) are also gluten, dairy, and refined sugar-free.
Baked Pumpkin Spice Cinnamon Sugar Donuts
(Makes 16-18 Donuts)
3/4 cup unsweetened vanilla almond milk + 1 tsp apple cider vinegar
1 + 1/4 cup + 1 Tbs Bob’s Red Mill gluten-free flour blend
1/3 cup unrefined coconut sugar
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
2 tsp pumpkin spice
1/4 tsp sea salt
2 Tbs applesauce
2 Tbs pure maple syrup
1/3 cup pumpkin purée
1/4 cup coconut oil, melted
1/2 tsp vanilla
Cinnamon Sugar Topping:
1/3 cup monk fruit sweetener or unrefined coconut sugar
3-4 Tbs unrefined coconut oil
1 tsp cinnamon
1. Preheat oven to 350 degrees F and lightly grease donut tin (like this one) with coconut oil.
2. Whisk together almond milk and apple cider vinegar in a medium-sized mixing bowl and set aside to let curdle. Then in a separate bowl, mix together all dry ingredients.
3. In the almond milk + ACV bowl, add the remaining wet ingredients and whisk to combine.
4. Slowly pour dry ingredients into bowl of wet and mix together until clump-free batter forms (it should be pretty wet).
5. Add 3-4 good tablespoons of batter to each donut mold and bake for 11 minutes or until tops spring back when touched. Let sit for just a couple of minutes before transferring to cooling rack.
6. Once cooled, melt 2-3 tablespoons of coconut oil in a small saucepan, then mix together 1/4 cup unrefined coconut sugar and 1 teaspoon cinnamon in a shallow bowl.
8. Lightly dip tops of donuts (one by one) into melted coconut oil, then into cinnamon sugar mixture. Place back on cooling rack, or onto platter to serve! Store in an airtight container at room temperature.
I hope you all have a very Happy (plant-strong!) Thanksgiving surrounded by loved ones! I am so thankful for all of you that continue to read these posts and try my recipes!