Cinnamon Sugar Pumpkin Donuts! Who wants one? These delicious donuts are dairy free and can be made gluten free, vegan, nut free and sugar free too! And they are (of course!) refined sugar free. They’re so easy to make — all you need are some donut pans! Check out the notes below the recipe for the vegan, gluten free, nut free and sugar free substitutions. I haven’t tried all the substitutions yet but I think they should work!
- 2 eggs
- 1 can pumpkin puree (15oz)
- 1 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 2 cups coconut sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp ginger
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
Cinnamon Sugar Topping
- 3/4 cup coconut sugar
- 1 tsp cinnamon
- 1/3 cup coconut oil, melted
- Preheat your oven to 350° and spray 3 donut pans with cooking spray (makes 18 donuts total).
- Gather all your ingredients.
- Combine your wet ingredients in a medium sized bowl and whisk until smooth.
- In a larger bowl, combine your dry ingredients and mix throughly.
- Add your wet ingredients to your dry ingredients and stir until well combined.
- Divide your donut batter evenly between your donut pans, filling them all the way to the top.
- Bake at 350° for 15 minutes, or until a toothpick inserted in the center of one comes out clean.
- Let the donuts cool completely before removing them from your donut pans.
- Gently brush each donut with your melted coconut oil (or gently dip in the melted coconut oil) and then roll the donuts in the cinnamon sugar mixture.
- Enjoy immediately. Store in the fridge for up to 5 days or freeze for later.
- to keep it gluten free, try gluten free flour
- to keep it vegan, use 2 flax or chia eggs
- to keep it sugar free, use monk fruit instead of coconut sugar
- to keep it nut free, use brown sugar instead of coconut sugar and butter (or vegan butter) instead of coconut oil
Who’s trying out these delicious donuts? Happy Wednesday!