Vegan Pumpkin Doughnuts With Cinnamon Sugar

Even though spring has just arrived, I wanted to share this pumpkin recipe with you.  You may be wondering, "why post a pumpkin recipe, pumpkin is clearly fall?" Well, the answer is I have a taste for doughnuts, and this particular recipe is so simple and delicious you can enjoy it anytime.

Ingredients for the dough:

1/2 cup organic pumpkin puree
1/4 cup organic sugar
6 Tablespoons non-dairy milk
3 Tablespoons organic applesauce
2 Tablespoons organic brown sugar
1/2 teaspoon apple cider vinegar
3 Tablespoons non-dairy butter-softened
1/2 cup organic whole wheat pastry flour
1 cup organic unbleached flour
2 teaspoons non-aluminum and non-GMO baking powder
1 teaspoon organic cinnamon
1/4 teaspoon organic baking soda
1/2 teaspoon sea salt

Ingredients for the coating:

1/4 cup non-dairy butter-melted
3/4 cup organic sugar
2 teaspoon organic cinnamon

Pre-heat oven to 350 degrees.  Grease a mini doughnut pan with a non-dairy butter and set aside.

Using a large bowl, combine the vinegar, non-dairy milk, pumpkin, sugar, applesauce, brown sugar, and the softened non-dairy butter.  Set aside.

In another large bowl, combine the flours, baking powder, baking soda, cinnamon, and sea salt.

Slowly add the dry ingredients into the wet.  Combine thoroughly.

Using a small spoon, fill each doughnut section with the batter.

Bake for 12-14 minutes.  Let cool in the pan before removing.

While the doughnuts are baking, let's make the cinnamon sugar coating.   In a small bowl, place the melted non-dairy butter.  In another place the sugar and cinnamon.

When doughnuts are cool, dip each into the melted non-dairy butter.  Making sure to coat both sides, then dip into the sugar and cinnamon mixture, again coating both sides.

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