Vegan Pumpkin Spice Donuts


A few weeks ago, I bought a Norpro 3980 12-Count Nonstick Mini Donut Pan
on Amazon, with the intent of making some kind of healthy donuts this fall instead of the fried, sugary ones that present themselves at every turn each fall. After resisting bags and bags of donuts at Eastern Market two Saturdays in a row,   I decided today was the day. Unfortunately, I was short a couple of ingredients, but my husband decided to make my pregnancy dreams come true. I wasn’t going to make him find the gluten-free section for flour, so these are regular floury vegan donuts. Next time I’ll try gluten-free so I can make them even healthier.

These were easy and turned out great. I just googled “vegan pumpkin donuts” and found my way to Vegenista, which had posted the recipe originally from blogger Bad Mama Genny. Both blogs look great!

Because my donut pan is a mini donut pan, I wasn’t sure how long to bake them. I tried 8 minutes — the time posted for the recipes on the pan’s packaging — but they weren’t done yet. So, I did the full 12 minutes listed on this recipe and it was perfect. I iced some of them and put coconut sugar or cinnamon-sugar on the rest.

These came out great! A really fast and easy recipe, sweetened with maple syrup and moistened with pumpkin and banana. I’ll definitely be making these again.

• 2 c. flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/3 c. oil (I used sunflower)
• 6 Tbsp. maple syrup
• 1 banana, well-mashed
• 1 c. pumpkin puree
• 2 Tbsp. almond or other non-dairy milk

• 2 1/2 c. powdered sugar
• 2 Tbsp. maple syrup
• 1 tsp. cinnamon
• 4 Tbsp. almond milk

1. Preheat oven to 350 degrees. Mix dry ingredients.

2. Mix wet ingredients in a separate large bowl.

3. Add dry to wet ingredients slowly, mixing along the way.

4. Now it’s time to add them to your oiled donut pan. I wasn’t sure where to begin, so I went with my old stand-by for whenever I need to fill something. I spooned the dough into a large Ziploc bag, snipped off of a corner and piped it into the donut pan.

5. Bake 12 minutes at 350 degrees. They remove easier from the pan if you let them cool first, but really it wasn’t hard when they were warm. Drizzle with icing (feel free to add sprinkles, chopped nuts, etc. at this point too if you like) or sprinkle with cinnamon sugar right out of the oven (I found it stuck better to the bottoms).


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