Easy Pumpkin Donuts (Dairy-Free)

These fluffy baked pumpkin donuts are the perfect fall dessert.

Made with a few simple ingredients, you can have these baking in the oven in less than 10 minutes. Thanks to the whole wheat pastry flour used in this recipe, these donuts have the nutrients of a whole grain without the grainy texture of a traditional whole wheat flour. Whole wheat pastry flour creates a light, tender texture perfect for baked goods.

Pumpkin puree (rich in nutrients like vitamins A and C and potassium), cinnamon, and pumpkin spice bring warm flavors, while maple syrup adds a little sweetness. Enjoy them plain as a tasty breakfast or top with optional cinnamon sugar to turn them into a festive fall dessert.

Easy Pumpkin Donuts (Dairy-Free)

Makes 6 donuts

Ingredients:

• 3/4 cup whole wheat pastry flour

• 1.5 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp pumpkin pie spice

• 1/2 cup pumpkin puree

• 1/2 cup maple syrup

• 1 egg*

• Optional cinnamon sugar topping:

  • 1/3 cup sugar

  • 1.5 tsp cinnamon

  • 2 tbsp vegan butter

Instructions:

1. Preheat oven to 325 °F and grease a 6-count donut pan

2. In a medium, mix together the dry ingredients (whole wheat pastry flour, baking powder, cinnamon, pumpkin pie spice).

3. In a separate large bowl, mix together the wet ingredients (pumpkin puree, maple syrup, egg).

4. Add the dry ingredients to the wet ingredients and stir until fully combined.

5. Scoop the batter into the donut pan and bake for 12-15 minutes (or until a toothpick placed into center of donut comes out clean).

6. Optional cinnamon sugar topping: Combine sugar and cinnamon in a small bowl. In a separate small bowl, add melted butter. Dip top half of each donut into the butter, followed by the cinnamon sugar.

7. Store in an airtight container in the fridge.

   *you could easily make this recipe vegan by subbing 1 egg for 1 “flax egg” (1 tbsp ground flax mixed with 2.5 tbsp water)