These pumpkin spiced donuts are perfect for fall time! They are cakey, dense, moist, and super soft! Your home is going to smell like autumn heaven! You only need a few simple ingredients and about 5 minutes to mix. I used purecane 1:1 sugar substitute in these to make them only 108 calories each! They will be 158 calories each if using regular cane sugar! No matter which you choose, these are a lighter version of that classic bakery donut that everyone will love and no one will believe is vegan and gluten free (optional)!
Preheat the oven to 350
Mix the non dairy milk, pumpkin puree, sugar, melted vegan butter, vanilla, baking powder, baking soda, and pumpkin spices together. Then, add the flour and mix until a smooth batter is formed.
Spoon the batter into 16 to 18 greased silicone donut molds. Bake in the oven for about 25 minutes or until the donuts are golden.
While the donuts are baking, mix the sugar and cinnamon topping.
Allow the donuts to cool before tossing them in the cinnamon sugar. If the cinnamon sugar isn't sticking, you may lightly spray them with a olive oil or coconut oil spray before tossing them in the cinnamon sugar.
Ingredients
Directions
Preheat the oven to 350
Mix the non dairy milk, pumpkin puree, sugar, melted vegan butter, vanilla, baking powder, baking soda, and pumpkin spices together. Then, add the flour and mix until a smooth batter is formed.
Spoon the batter into 16 to 18 greased silicone donut molds. Bake in the oven for about 25 minutes or until the donuts are golden.
While the donuts are baking, mix the sugar and cinnamon topping.
Allow the donuts to cool before tossing them in the cinnamon sugar. If the cinnamon sugar isn't sticking, you may lightly spray them with a olive oil or coconut oil spray before tossing them in the cinnamon sugar.
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