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