These donuts with leave your mouthing WATERING!!! Don't miss out. Try these!!
Irresistible, vegan pumpkin donuts muffins covered in cinnamon sugar goodness! So good, you’ll want to make an extra batch! #donuts #vegandonuts #pumpkin #pumpkindonut #dairyfree #falldessert
Ingredients:
Dry Ingredients:
1 1/3 cups 1-to-1 gluten-free flour (all-purpose flour also works here)
1 scoop (32g) vanilla protein powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice *
1/2 teaspoon sea salt
Wet Ingredients:
1/3 cup almond milk (or other non-dairy milk)
1/2 cup pure pumpkin puree
2 tablespoons low sugar apple sauce
2 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
Cinnamon Sugar Mix:
1/2 cup fine cane vegan sugar (we used Keystone Allulose Pantry)
1-2 tablespoon ground cinnamon
1/4 cup ghee or vegan butter, melted (optional)
Directions:
Preheat oven to 350°. Lightly spray donut pans to prevent sticking.
In a large mixing bowl, whisk together dry ingredients: flour, protein powder, baking soda, pumpkin pie spice, and salt
In a small bowl, whisk wet ingredients: almond milk, pumpkin puree, applesauce, vinegar, and vanilla until smooth.
Pour wet ingredients into dry ingredients and stir together ( or use a handheld mixer ) until combined.
Add batter to a pastry bag or ziplock bag, and cut corner then pipe into prepared donut pan.
Bake 10-12 minutes or until they spring back slightly when touched. Cool in pan for 5 minutes then carefully remove.
In a meantime, prepare cinnamon sugar mix. Mix together sugar and cinnamon in a bowl and set aside (or place in a large ziplock bag).
Take the warm donuts and dip the donuts into the cinnamon mixture to coat. You can also add to the ziplock, shake and remove.
*The warm donuts were moist enough for the topping to stick! Enjoy!!!
Makes 14 donuts
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