These baked doughnut are light and fluffy, perfectly spiced with just the right amount of sweetness.
They are gluten free, vegan and high in protein. All you need in one bowl for the ultimate autumn sweet treat.
The best way to eat pumpkin: turn it into doughnuts.... am I right, or am I right?!
½ cup soy milk
1 ½ teaspoons apple cider vinegar
1 cup pumpkin puree
½ cup sugar
⅓ cup brown sugar , light
⅓ cup coconut oil
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour , sifted
1/4 cup vegan vanilla protein
3 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp cinnamon
1/2 tsp giner
1/4 tsp nutmeg
¾ teaspoon salt
Cinnamon Sugar Coating
3 tablespoons dairy free butter
½ cup sugar
2 ½ teaspoons ground cinnamon
Preheat oven to 170 and lightly grease the slots of two donut pans.
In a mixing bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create vegan buttermilk.
Once thick add in the remaining wet ingredients. Mix well
Add in the dry ingredients and gently mix together until just combined. Do not overmix!
Fill the donut pans ¾ of the way full with the batter.
Place in the oven on the middle rack for 12-15 minutes. To check for doneness, lightly press the surface. If it springs back, they are ready.
Remove the pans from the oven and let them cool for 10 minutes and then remove the donuts and let them completely cool on a cooling rack for 10-15 minutes before coating.
Cinnamon Sugar Coating In a small bowl, whisk to combine the sugar and cinnamon.
Lightly brush the top of each donut with melted butter and dip into the cinnamon sugar.