Gluten-Free Pumpkin Spice u0026amp; Everything Nice Plant-Based Donuts
approximate macros per donut (8 total)u003cbru003eu003cstrongu003ecaloriesu003c/strongu003e: 177u003cbru003eu003cstrongu003ecarbohydratesu003c/strongu003e: 18.8gu003cbru003eu003cstrongu003esugar: u003c/strongu003e9.5gu003cbru003eu003cstrongu003eproteinu003c/strongu003e: 2.3gu003cbru003eu003cstrongu003efatu003c/strongu003e: 10.7gu003cbru003eu003cstrongu003efiberu003c/strongu003e: 2g
Servings 8 servings
Calories 300kcal
Ingredients
- 1 cup almond flour 1 and 1/2 cups gluten free measure for measure flour 1 tsp baking powder 1/2 cup melted vegan butter (used miyoko's oat-based butter) 1/2 cup coconut sugar 3 tbsp maple syrup 2 tsp vanilla extract 1/2 cup pumpkin puree 1/4 cup very runny tahini (or runny almond butter) 2 tsp pumpkin spice 1/4 cup dairy-free milk
- for the topping: 2 tbsp melted vegan butter (for coating) 1/4 cup coconut sugar mixed with 1 tsp cinnamon (for dusting)
Instructions
- preheat your oven to 350°f and lightly grease your donut molds.
- in a large bowl, mix together the melted vegan butter, coconut sugar, maple syrup, vanilla extract, pumpkin puree, tahini, and dairy-free milk until smooth.
- in a separate bowl, whisk together the almond flour, gluten-free flour, baking powder, and pumpkin spice.
- slowly incorporate the dry ingredients into the wet mixture, stirring until fully combined. spoon the batter into your donut molds or use your hands since the dough is very thick.
- bake for 25 minutes, or until a toothpick inserted into a donut comes out clean. let the donuts cool in the molds for about 10 minutes before transferring to a wire rack.
- lightly brush each donut with the melted vegan butter and then dust with the cinnamon sugar mixture.