Vegan GF Baked Pumpkin Donuts
Servings: 6 donuts
Equipment
- 6-cavity donut pan
- measuring cups & spoons
Ingredients
Dry ingredients
- 1 ¼ cup almond flour, packed tightly*
- 2 tablespoons arrowroot flour
- 1 heaping teaspoon baking powder
- 1 teaspoon pumpkin spice
- ½ teaspoon salt
Wet ingredients
- ¼ cup pumpkin puree
- ¼ cup flax milk
- 3 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
Topping for each donut
- 1-2 teaspoons turbinado or coconut sugar
- 1-2 tablespoons crushed or chopped pecans
Instructions
- Grease a donut pan with avocado oil and preheat the oven to 350 °F.
- Combine dry ingredients in a medium sized mixing bowl. Add wet ingredients directly to the dry and stir until combined. Pour batter into each donut cavity (spoon 3-4 tablespoons of batter into each cavity, almost filling them and smooth the top). Top each with a heavy sprinkle of turbinado sugar and crushed or chopped pecans.
- Bake for 20 minutes or until the edges of the donuts are golden brown. Remove from the oven and let donuts cool for 5-10 minutes before flipping over and releasing the donuts onto a wire rack. To help the donuts come out, tap the pan with your hand or tap the pan onto the rack.
- Optional: sprinkle with vegan powdered sugar after the donuts have cooled
Notes
*To pack flour, scoop the measuring cups directly into the bag of flour and press firmly to pack the flour into the scoop. Remove and pat again, ensuring the measuring cup is level with the tightly packed flour (in other words there's no additional flour spilling over the top). If your measuring cup doesn't fit into the bag, pack the flour by pressing the flour into the cup with your hand until full and level.