Thursday, November 21, 2013

Pumpkin Donuts

This recipe is an and adaptation of Easy Baked Doughnuts from One Green Planet.

Pumpkin Donuts
Yields: 6 large donuts, 12 mini donuts
dairy-free, egg-free, oil-free, soy-free


  • 1 1/2 cup Whole Wheat Pastry Flour
  • 1 tbsp. Pumpkin Pie Spice
  • 2 tsp. Baking Powder
  • 1 tsp. Sea Salt
  • 3/4 cup Vanilla Almond Milk
  • 1/2 cup Maple Syrup
  • 1/3 cup canned Pumpkin
  • 1 tbsp. Vanilla
  • 1 tsp. Apple Cider Vinegar

  1. Preheat oven to 350 degrees
  2. In a medium bowl, whisk together dry ingredients
  3. In a liquid measuring cup, whisk together wet ingredients
  4. Pour the wet ingredients into the dry ingredients and whisk together until just combined
  5. Carefully spoon batter into a non-stick donut pan (oiling the pan is not necessary)
  6. Bake for 12 minutes
  7. Allow to cool completely for easy removal

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