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 mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: Gluten-Free, Vegan
Keyword: pumpkin
Servings: 10
Author: Ana Stanciu
Cost: $15
- ½ cup oat flour
- ½ cup rice flour
- ½ cup almond meal
- 2 tablespoon ground flax
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ 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
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.
Store leftovers in the refrigerator up to 3 days.