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Cinnamon Pumpkin Donuts

Our "Pumpkin Season Series" concludes with our family's favorite melt in your mouth Vegan/Gluten-free Cinnamon Pumpkin Donuts.. and so easy to make!

Dry Ingredients:

  • 2 cups of gluten-free flour
  • 1/2 tsp xanthan gum
  • 1/2 cup coconut sugar
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp pumpkin spice
  • 1/4 tsp Himalayan pink salt


Wet Ingredients:

  • 1 1/4 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup melted coconut oil


Powdered donut dipping options:

  • Organic icing sugar or
    Organic cane sugar & cinnamon


Instructions:

  1. Preheat oven to 400 degrees F and grease donut pans.
  2. Mix flour, sugar, baking powder, baking soda, salt and pumpkin spice together in one bowl.
  3. Mix almond milk and apple cider vinegar together in second bowl. Let sit for 5 minutes.
  4. After 5 minutes, add coconut oil, pumpkin puree and vanilla to the almond milk mixture
  5. Mix the wet ingredients into the dry ingredients bowl together.
  6. Using piping bag, fill donut molds 3/4 full with prepared dough.
  7. Bake for 10-12 min or till toothpick comes out clean.
  8. Once baked, dip donut into preferred dipping mixture


**(FYI If mixture doesn't stick.. dip donut in melted vegan butter or coconut oil first)

Enjoy while still warm!

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