These make the perfect goodie to grab for breakfast, a snack at lunch, or for dessert after dinner. They are baked instead of fried, making them a bit healthier than standard donuts that you would buy from a shop. I topped them with some melted vegan butter and cinnamon sugar, but you can skip this step if you want to cut back on sugar and fat, and they will still be delicious as is. I made this recipe in a mini cupcake pan, but you can make them in a regular size pan if that is all you have. They will be more like muffins and you will have to let them bake for a couple minutes longer, as they will be larger and need more time to cook through.
Vegan Baked Pumpkin Donut Holes
YIELDS
24 donut holes
PREP TIME
COOK TIME
TOTAL TIME
- 2 tbsp bobs red mill egg replacement
- 1 tbsp water
- 2 cups all purpose flour
- 2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground clove
- 3/4 tsp sea salt
- 1 cup pumpkin purée
- 1/2 cup cane sugar
- 1/2 cup almond milk
- 1/4 cup grapeseed oil
- 1/2 tsp vanilla extract
- For the topping:
- 2 tbsp melted vegan butter
- 3 tbsp cane sugar
- 1 tbsp ground cinnamon
Directions
1. Preheat oven to 350°F and prepare a mini cupcake pan by lightly greasing it. Prepare egg replacement by mixing in a small bowl with water. Set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
3. In a separate mixing bowl, whisk together the pumpkin, egg replacement, sugar, oil, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until incorporated.
5. Pour the batter into the prepared mini cupcake sheet and bake for 12–15 minutes, until a toothpick comes out clean.
6. Let cool on a wire rack.
7. While cooling, melt the butter and mix together the cinnamon and sugar in a shallow bowl.
8. Lightly brush each donut with the butter and then roll it around in the bowl of cinnamon sugar to coat before serving.
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Photo: Lauren Sacerdote
