Go Back
+ servings
Vegan Pumpkin Baked Donuts
Print Recipe

Baked Pumpkin Donuts (Vegan + Gluten-Free)

If you're sensitive to gluten or you're just looking for a healthier version, these doughnuts are definitely a treat for you! Dense and moist, bathed in maple syrup, vegan and gluten-free.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: pumpkin
Servings: 10
Author: Ana Stanciu
Cost: $15

Equipment

  • Large bowl
  • Donut pan

Ingredients

  • ½ cup oat flour
  • ½ cup rice flour
  • ½ cup almond meal
  • 2 tablespoon ground flax
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • cup coconut sugar
  • ¾ cup unsweetened vegan milk
  • ½ cup baked pumpkin puree
  • 3 tablespoon 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.

Notes

Serve with maple syrup (or organic honey for a non-vegan version) and crushed hazelnuts.
Store leftovers in the refrigerator up to 3 days.