And so continues the homage to pumpkin. I've been creating and testing a lot of donut recipes lately because, until now, the idea of the perfect gluten free vegan donut was elusive. Like a life saving ring in a pool of traditional baked goods that never really hit the mark. I have since waded into the culinary deep end and learned how to make these perfect little wheels of yummy. The ideal frosting, however, is still in testing and evaluation. So until then, I will slather these beauties in butter and dust them with cinnamon sugar. It turned out in this case to be the perfect pairing because the pumpkin donut isn't sweet and the cinnamon sugar topping is just enough to elevate the humble cake to dessert status. If you store these in the refrigerator, they firm up and become dunk-able, all coffee and donuts style. Let me know if you make some and how they turn out. Tag a photo at #theverdantplate on Instagram. Enjoy!
Cinnamon-Sugar Pumpkin Donuts
1 cup gluten free all purpose flour
1 tablespoon pumpkin spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup pumpkin puree
1/4 cup coconut oil, melted
1/3 cup maple syrup
1/3 cup almond milk
1 tablespoon vanilla
1 tablespoon sugar
1 teaspoon cinnamon
1 tablespoon non-dairy butter, melted
- Pre-heat oven to 350F.
- Whisk together dry ingredients (flour through salt).
- Stir in wet ingredients (pumpkin through vanilla).
- Bake 20 minutes, rotating half way, until golden and puffed.
- Cool completely on a wire rack.
- Combine sugar and cinnamon. Brush donuts with butter and sprinkle with cinnamon sugar.
Note: I have a couple of donut pans that makes 6 donuts so that is what I use to test my recipes. I have two different kinds and they both work really well. Here they are: steel donut pan and silicon donut pan.