Vegan Baked Cinnamon Sugar Pumpkin Donuts
INGREDIENTS
•
For the Donuts
•
Wet
•
Half a cup plus 3 rounded tablespoons, pureed pumpkin
•
2 tablespoons of molasses (make sure you get every last bit out of the spoon!)
•
2 rounded tablespoons of coconut oil
•
Quarter cup of sugar (this makes a not-so-sweet donut. If you’d like something that tastes more sweet, use half a cup)
•
6 tablespoons unsweetened, unflavored soy milk (or your choice of non-dairy milk) *preferably room temperature
•
Half a teaspoon of apple cider vinegar
•
Dry
•
1 cup all purpose flour
•
1 cup white whole wheat flour (you can use all purpose if that’s all you have)
•
1 tablespoon of baking powder
•
Quarter teaspoon of baking soda
•
One and a half teaspoons of ground cinnamon
•
Half a teaspoon of ground ginger
•
Quarter teaspoon of ground nutmeg
•
Quarter teaspoon of fine sea salt
•
For the Cinnamon Sugar Coating (The Full Dunk)
•
Half a cup of butter (like Earth Balance), melted (there will be some waste) in a bowl that you can easily dip donuts into
•
1 cup of sugar (there will be some waste)
•
1 teaspoon of ground cinnamon
•
For Just A Topping of Cinnamon Sugar
•
Two tablespoons of butter (or coconut oil, my favorite!), melted in a bowl
•
A quarter cup of sugar plus a half teaspoon of ground cinnamon in another bowl
ADVERTISEMENT