![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjif5uzBU5ImyDLb43HOSAn71QQcR7Lyah8dI1VGHriBGGF4jVa5XN8vu9ZBOVcUTznBGNWOgSQD9jy4_D8-Ws1KdrjmJmKqDnoB9LdAQcYrGw7ZO3kcwAeEpPHmA5ebjMNTL8eHH5bK8pJ/s320/unnamed.jpg)
Pumpkin Donuts
Yields: 6 large donuts, 12 mini donuts
dairy-free, egg-free, oil-free, soy-free
Ingredients:
Dry
- 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
Directions:
- Preheat oven to 350 degrees
- In a medium bowl, whisk together dry ingredients
- In a liquid measuring cup, whisk together wet ingredients
- Pour the wet ingredients into the dry ingredients and whisk together until just combined
- Carefully spoon batter into a non-stick donut pan (oiling the pan is not necessary)
- Bake for 12 minutes
- Allow to cool completely for easy removal
No comments:
Post a Comment