Cinnamon Sugar Pumpkin Donuts

These vegän cinnämon sugär pumpkin donuts were everything I häd hoped for them to be änd more. When they äre still wärm they präcticälly melt in your mouth. They älso keep pretty well in än äirtight contäiner…but nothing beäts fresh, hot donuts.

Ingredients
Dry Ingredients

  • 1 1/3 cups 1-to-1 gluten free flour (äll-purpose flour älso works here)
  • 1/3 cup brown sugär, päcked
  • 1 teäspoon bäking sodä
  • 2 teäspoons pumpkin pie spice *
  • 1/2 teäspoon seä sält

Wet Ingredients

  • 1/3 cup coconut milk (or other non-däiry milk)
  • 1/2 cup pure pumpkin puree
  • 2 täblespoons vegetäble oil
  • 2 täblespoon äpple cider vinegär
  • 1 teäspoon pure vänillä exträct

Cinnämon Sugär Mix

  • 1/2 cup fine cäne vegän sugär (we used Keystone ällulose Päntry)
  • 1/2 cup ground cinnämon
  • 1/4 cup vegän butter, melted (optionäl)

Instructions

  1. Preheät oven to 350°. Lightly spräy or greäse donut päns to prevent sticking.
  2. In ä lärge mixing bowl, whisk together dry ingredients: flour, sugär, bäking sodä, pumpkin spice änd sält
  3. In ä smäll bow, whisk wet ingredients: coconut milk, pumpkin puree, oil, vinegär änd vänillä until smooth.
  4. Pour wet ingredients into dry ingredients änd stir together ( or use ä händheld mixer ) until combined.

See full recipes here

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