Baked Pumpkin Maple Doughnuts or donut holes – Vegan
Fall is here and it’s pumpkin this, pumpkin that.. I have made 2 ingredient pumpkin brownies, maple pumpkin pie smoothies, holiday pumpkin roll with cream cheese and even Pumpkin Peanut Butter Dog Treats, So Here is the latest pumpkin recipe…. a Baked Pumpkin Maple Doughnut, muffin or donut hole, whichever you choose. I used a Wilton Mini Doughnut Pan but feel free to use whatever you have. You can top these with simple maple syrup or make a maple glaze or dip them in granulated sugar or a nut crumble mixture..
BTW, is it Donut or Doughnut? According to Google and Grammarist.com
The dictionary-approved spelling for the ring-shaped cake made of dough and fried in fat is doughnut. The shortened donut has been around since the late 1800s, but it wasn’t popularized until the late 20th century, when the successful American doughnut chain Dunkin’ Donuts made it ubiquitous. Today, writers outside the U.S. still favor doughnut by a wide margin. Donut appears about a third of the time in published American writing.Donut is a simpler spelling, so it may grow even more common now that it has a foothold.
What if you don’t have a mini donut tin? You can use a mini muffin or cupcake pan to make a donut hole version.
Vegan Baked Pumpkin Maple Donuts
Ingredients
- 2 cups spelt flour or gluten-free flour mix
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons pumpkin pie spice or cinnamon
- 1/4 cup organic sugar coconut sugar, or stevia
- 1/3 cup melted coconut oil
- 1 banana blended smooth or mashed very well
- 1 cup pumpkin puree 100% pumpkin, not pumpkin pie mix
- 2 tablespoons almond milk
- Maple/Cinnamon Sugar Topping:
- – 1/3 cup organic sugar or coconut sugar
- – 1 tablespoon cinnamon
- – 6 tablespoons grade A maple syrup
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together the dry ingredients. In another bowl, mix together the wet ingredients. Combine the dry and wet ingredients, stirring just until combined. Do not overmix the batter.
- Pour the batter into a ziplock bag and pipe it into a mini muffin donut pan.
- Bake for 10-12 minutes, until fluffy and golden. Allow the donuts to cool in the pan on a cooling rack for about 10 minutes before removing.
- Mix the cinnamon sugar topping in a brown paper bag. Drizzle real maple syrup over the donuts and coat them in the cinnamon sugar mixture by shaking them in the bag. If you don’t have a brown bag, you can use a bowl.
- Serve immediately. Enjoy your delicious vegan baked pumpkin maple donuts!
