Food Fight by Gigi Gaggero

Author:Gigi Gaggero
Language: eng
Format: epub
ISBN: 978-1-63393-662-1
Publisher: Koehler Books
Published: 2015-11-24T16:00:00+00:00

Vegan Pumpkin Donuts

Topped with cinnamon sugar, these vegan pumpkin donuts are delicious, won’t stick around long, and are easy to make. I usually don’t like to serve sugar-leading foods to the kids, but as a once-in-a-while treat, this recipe is about as healthy as we’re going to get with a donut. You can also use organic, naturally occurring sugar substitutes like stevia. One thing you can count on with this recipe is there are no additional artificial ingredients like you might find in a packaged, store-bought breakfast treat.

You’ll Need

2½ cups cake flour, sifted

3/4 cup light brown sugar, packed

1 teaspoon salt

2 teaspoon baking powder

1/2 cup canned or fresh pumpkin puree

1/4 teaspoon ground allspice

4 heaping tablespoons coconut oil or vegan butter, melted

1 cup almond milk

Cinnamon sugar coating

Cinnamon Sugar Coating

6 teaspoons extra virgin coconut oil or vegan butter, melted

1 1/2 cup organic sugar, for dusting

1/4 cup ground cinnamon

Here’s How

Generously grease a donut pan. Set aside on top of a foil-lined cookie sheet. Preheat the oven to 350 °F. In a large bowl, sift the dry ingredients together, or whisk to remove any lumps. In a separate bowl, whisk together the pumpkin puree, coconut oil, and almond milk.

Gently fold the wet mixture into the dry mixture. Stir to combine. Do not overmix. Spoon mixture into the prepared donut pan and bake for about 10 to 12 minutes, or until the donuts spring back when lightly pressed. While cooling the donuts, prepare the toppings.

In a medium saucepan, melt the coconut oil. Set aside. In a bowl or casserole baking dish, combine the sugar and cinnamon. Set aside. Once the donuts are cool enough to handle, quickly dip them in the melted coconut oil, and then roll them in the cinnamon sugar mixture. Shake off any excess cinnamon sugar.

Makes approximately 1 dozen donuts

~ Variation: You can also use pumpkin pie spice in place of cinnamon.

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