Every year, when the first batch of baked doughnuts come out from my oven, I know it’s definitely autumn. It also marks the kickoff a new healthy and delicious baking season. Frying, refined sugars and plain white flour are long gone, while coconut sugar and whole, gluten-free flours always have a place in my pantry, waiting to be turned into nourishing and guilt-free desserts.
I love grabbing a doughnut and enjoying it with my V60 coffee, but all the gluten-free versions I found were stuffed with gums, stabilizers and preservatives. I searched for a decent gluten-free recipe, and I found Angela‘s chocolate doughnuts, which sounded like a winner from the first read. As I try to stay away from chocolate for a while, I decided to make a pumpkin version instead. These doughnuts turned into a true autumn delight!
Baked Pumpkin Donuts (Vegan + Gluten-Free)
Ingredients
- 1/2 cup oat flour
- 1/2 cup rice flour
- 1/2 cup almond meal
- 2 tbsp ground flax
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup coconut sugar
- 3/4 cup unsweetened vegan milk
- 1/2 cup baked pumpkin puree
- 3 tbsp coconut oil
- A pinch sea salt
- Crushed hazelnuts and coconut flakes for topping
- Maple syrup to glaze
Instructions
- Preheat the oven to 176°C/350°F.
- In a large bowl combine the flours with sugar, baking powder and baking soda, then add the vegan milk, oil and pureed pumpkin, and mix to incorporate (you should obtain a thick batter).
- Distribute evenly into a greased doughnut pan and bake for 20 minutes.
- Remove from the oven and set aside to cool for five minutes.
- Serve with maple syrup (or organic honey for a non-vegan version) and crushed hazelnuts.
Help with a question please:
Can I replace the almond meal and the vegan milk? (not found in my country) and with what?
These look so good!…question what is V60 coffee…I’m trying to get off coffee and just can’t seem to find a suitable substitute….. Thanks
These donuts look so yummy!! And dare I say… healthy? ;) Perfect for fall.