These vegan pumpkin spice baked donuts are a delicious, healthier alternative to regular friend donuts. They're also soft, cakey, moist and extra pumpkiny.
Ingredients
1 tbsp ground flax + 3tbsp warm water
¼ cup dairy free milk + ½ tbsp apple cider vinegar
1 cup whole wheat flour
2 tsp baking powder
½ tsp baking soda
a pinch of salt
½ tbsp pumpkin spice
¼ tsp nutmeg
½ cup pumpkin puree
¼ cup maple syrup
2 tbsp coconut oil, melted
1 tbsp vanilla
Instructions
Whisk together ground flax and warm water in a small bowl. In another bowl combine milk and apple cider vinegar. Let them stand for about 5 minutes
Preheat oven to 400F and grease a donut pan and set aside
In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice and nutmeg
In another bowl, add pumpkin puree, maple syrup, coconut oil, vanilla, flax egg and milk and mix well
Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix the dough
Pour dough into a ziplock bag and snip the edge off of one corner. You can also use a pastry bag if you have one
Pipe the dough into the donut pan. You should fill 6 to 8 cavities. Fill any extras with water for even baking
Bake for 10 to 12 minutes. Let cool in pan for a couple minutes then turn over onto a wire rack
Combine the ingredients for the glaze in a bowl and whisk together
Dunk each donut into the glaze while they're still hot, but safe to touch. Feel free to double dunk
Serve warm and devour
Notes
These donuts are best eating the same day, but they can be stored at room temperature in an airtight container for 2 to 3 days.
Recipe by Diary of an ExSloth at https://exsloth.com/vegan-pumpkin-spice-baked-donuts/