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Cinnamon Sugar Pumpkin Donuts
Cinnamon Sugar Pumpkin Donuts are simple because they're baked and they're perfect for the fall season. They also happen to be vegan/allergy-friendly, as an added bonus!
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
10
donuts
Author
Melissa Williams | Persnickety Plates
Ingredients
For the Donuts
¼
cup
coconut oil
at room temp
3
Tablespoons
canned pumpkin
½
cup
almond milk
½
teaspoon
vanilla extract
½
teaspoon
apple cider vinegar
1
cup
flour
½
cup
sugar
1 ½
teaspoon
baking powder
¼
teaspoon
salt
⅛
teaspoon
nutmeg
¼
teaspoon
cinnamon
For the Coating
2
Tablespoons
sugar + 1 teaspoon cinnamon for the coating
Instructions
Preheat your oven to 350 degrees and spray a donut pan with non-stick spray. Set aside.
In a large bowl, add the wet ingredients - coconut oil, pumpkin, almond milk, vanilla, and apple cider vinegar. Whisk together.
1/4 cup coconut oil,
3 Tablespoons canned pumpkin,
1/2 cup almond milk,
1/2 teaspoon vanilla extract,
1/2 teaspoon apple cider vinegar
In another bowl, whisk together the dry ingredients - flour, sugar, baking powder, salt, nutmeg, and cinnamon.
1 cup flour,
1/2 cup sugar,
1 1/2 teaspoon baking powder,
1/4 teaspoon salt,
1/8 teaspoon nutmeg,
1/4 teaspoon cinnamon
Pour the dry ingredients into the wet ingredients and stir to combine.
Spoon the mixture into a large zip top bag. Cut off the corner and use it to pipe the batter into each donut well.
Bake for 10-12 minutes, remove to cool.
While they're slightly cooling, mix the remaining sugar and cinnamon in a small bowl, then toss each warm donut into the mixture to coat.
2 Tablespoons sugar + 1 teaspoon cinnamon for the coating
Notes
Recipe adapted from PETA
Nutrition
Serving:
1
g
|
Calories:
136
kcal
|
Carbohydrates:
20
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
5
g
|
Sodium:
76
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
700
IU
|
Vitamin C:
1
mg
|
Calcium:
44
mg
|
Iron:
1
mg