I am so excited to share this yummy #pumpkin #donut 🍩recipe with you! I took a vegan recipe and altered it to include items I typically bake with in my own home. The result was fantastic!
Why these are so great 👉
🧡 They're very easy to make and can feed a crowd
🧡 They're a great alternative to cinnamon rolls and muffins if you want to mix things up
🧡 The batter is more muffin like and is lower in sugar, which means these are game for packing as snacks for school (gotta help the teachers out 😉)
🧡 They can be topped a variety of ways (cinnamon sugar, glazed, or even with a nut butter for some quick sustenance on the way out the door).
Preheat oven 350 degrees.
Combine wet ingredients
1/2 cup milk
1 1/2 teaspoons lemon juice
1 cup canned pumpkin puree
1/2 cup sugar
1/3 cup brown sugar
1/3 cup oil (any oil except coconut or olive)
2 teaspoons vanilla extract
Combine the dry ingredients
1 3/4 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons pumpkin spice
3/4 teaspoon salt
Add wet ingredients to the dry ingredients (batter will be thick, do not over mix). Place batter in ziploc or icing bag and fill donut pans (we 🖤 these mini donut pans we found on @amazon 👉https://amzn.to/3jjVQAm).
Bake 12-15 minutes. Cool ten minutes. Add topping of choice. We prefer the cinnamon sugar coating (lightly brush donuts with butter and dip in cinnamon sugar mixture - about 1/4 C sugar + 1 Tbsp cinnamon).
Original vegan recipe from @veganhuggs
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Cheyenne is a Registered Dietitian Nutritionist located in the Charleston, SC area.