Vegan Baked Pumpkin Donuts
Preheat the oven to 400ºF or 200ºC.
- Cook45 min
- Total45 min
- Serves2
- LevelIntermediate
Ingredients
- 1/2 cup and 2 tbsp (80 g) oat flour
- 1/2 cup and 2 tbsp (75 g) light buckwheat flour
- 1/4 cup (50 g) cane, coconut or brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 cup (125 ml) full fat coconut milk
- 1/4 cup (65 g) pumpkin puree
- 1 and 1/2 tsp apple cider vinegar
Method
- Preheat the oven to 400ºF or 200ºC.
- Combine the oat flour.
- Buckwheat flour, sugar, pumpkin pie spice and baking soda in a large mixing bowl.
- Add the coconut milk, pumpkin puree and vinegar to the bowl and mix until well combined.
- Feel free to grease the donut pan with some coconut oil if you want. I don’t do this, but it’s up to you.
- Fill each pan cavity approximately 3/4 full.
- Bake for about 15 minutes or until golden brown.
- Remove from the oven and allow the donuts to cool for at least 10 minutes before removing them from the donut pan. Then place on a wire rack to cool completely.
- When the donuts were cold, we covered them with some cinnamon sugar, but it’s optional. We blended 2 tbsp cane sugar with 1/2 tsp ground cinnamon in a blender, but you can also mix them in a bowl.
- Keep the vegan baked pumpkin donuts in a sealed container in the fridge for 4 to 5 days.
