I bought a Donut Pan a little while back to experiment with. Unfortunately, none of the doughnuts I’ve made so far have been very photogenic (not sure if this is the doughnut pan or if its my recipes, the last donut recipe I tried turned out ugly too)… but they did taste delicious, and these pumpkin ones I made today were amazing!
If you don’t have a doughnut pan, just make them in a muffin tin or similar. I made a pumpkin “frosting” by mixing pumpkin with sugar-free powdered sugar, but to be honest, they tasted much better without it!
- 1 cup (125g) All Purpose Flour
- 1/2 cup Stevia in the raw or other granulated sweetener
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pumpkin pie spice (or cinnamon or nutmeg)
- dash cinnamon
- 1/2 cup soy or almond milk
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1/4 cup (61 grams) canned pumpkin or pumpkin puree, such as Libby’s
- 2 TBSP Vegan Butter Substitute, like Vitalite or Earth Balance
Method: Preheat oven to 175 c / 350 f. In a large bowl, assemble the dry ingredients, using a whisk to combine, and set aside. In a saucepan over medium low heat, combine the wet ingredients and gently heat until the butter is melted. Allow the wet ingredients to cool slightly, so they are warm but not hot.
Add the wet ingredients to the dry, and stir to combine. It will form a soft dough. Spoon the dough into a greased doughnut pan or muffin tin. If making donuts, you can smooth out the tops of them with your finger to make them less ugly. Bake for 12 minutes. Then, pop them out of the tin and eat them up!