Mini Pumpkin & Cinnamon Sugar Donuts (Vegan

• Produce

  • 55 g Pumpkin puree

• Refrigerated

  • 100 ml Dairy-free milk

• Condiments

  • 80 ml Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 3 tsp Cinnamon, ground
  • 1/2 cup Coconut sugar
  • 1 pinch Salt
  • 200 g Spelt flour
  • 1 tsp Spice, mixed
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 2 tbsp Olive oil, mild

• Dairy

  • 4 tbsp Butter, dairy-free

• Other

  • ¼ tsp bicarbonate soda

Found on wallflowerkitchen.com

Description

Ingredients

• 200g / 1 cup + 2 tbsp spelt flour (you can also use plain flour)
• 1 tsp ground cinnamon
• 1 tsp mixed spice (or pumpkin pie spice mix)
• 1 tsp baking powder
• ¼ tsp bicarbonate soda
• A pinch of salt
• 55g / ¼ cup pumpkin purée
• 2 tbsp mild olive oil (or other mild-flavoured oil)
• 100ml / ⅓ cup + 1 tbsp dairy-free milk
• 80ml / ⅓ cup maple syrup
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 4 tbsp dairy-free butter
• Approx ½ cup coconut sugar (you can use brown sugar instead, if you prefer)
• 2 tsp ground cinnamon

Directions

• Preheat oven to 180C / 350F and grease a mini donut tin with some oil.
• Stir all the dry ingredients together in a large bowl.
• In a separate, smaller bowl or jug, combine all the wet ingredients.
• Stir the wet into the dry and mix until smooth.
• For a neat donut shape, I like to transfer the batter into an icing bag with a large, round nozzle and pipe the donuts into the tray. However, you can also just use a spoon and your finger to smooth it down - its a bit messy this way, though!
• Bake for 12-15 minutes until the tops are golden brown.
• Gently remove from the tins and leave to cool.
• Meanwhile, melt the butter in a saucepan and transfer to a small bowl.
• Make the cinnamon sugar by mixing the sugar and cinnamon together in a food processor.
• Dip each donut into the melted butter, drain off the excess, then dip in the sugar or sieve a generous amount of the sugar on top, for a neater look. Repeat on both sides.
• Serve and enjoy! Will keep for 2 days in an air-tight container at room temperature.