I think you guys are going to love this one! I know donuts are not exactly a health food, but they do contain a fair bit of pumpkin and apple sauce, so at least your getting some nutrients with your donut, right? Plus you can always skip the optional glaze to further reduce the calories, sugar and fat content. I’ll leave that up to you! Glaze or not, these pumpkin donuts are truly GREAT! Flavourful and sweet, fluffy and satisfying!
How do you make gluten free, vegan pumpkin donuts?
Donuts are usually made using white flour, tons of refined sugar and a lot of oil. I’m skipping these ingredients in order to make these a healthier choice, when compared to store bought, or the donuts from your favourite local coffee shop.
So instead of white flour, I’m using gluten free oat flour. If you’re not necessarily avoiding gluten, you don’t need to purchase certified gluten free oat flour, but any oat flour will do. You can even make your own by grinding oats in your blender.
I use apple sauce to replace the oil content and a combo of unrefined coconut sugar and maple syrup to replace the refined sugars. Yes, it’s still sugar! But many studies suggest that unrefined sugars are superior to refined options. Who am I to argue with science? 😉
To make the batter, combine your dry ingredients in a large bowl and mix well. Then add the wet ingredients to the same bowl and mix again. Divide the mixture into 12 donuts. I use these silicone donut pans and did not need to grease them. The donuts popped out easily once cooled. So again, to avoid oil, I recommend these silicone donut pans or equivalent silicone pans. (Of course, don’t forget to skip the optional glaze if you’re avoiding oil.)
How do you glaze the pumpkin donuts?
If you decide to go with the glazed option, start by melting your coconut oil and transfer to a shallow dish. Or, like me, you may glaze half the donuts and leave the other half plain. (Make sure to also halve the ingredients.)
In another dish combine the cinnamon and unrefined coconut sugar. Once the donuts are cool, dip the smooth side into the melted oil, shaking off any excess. You need just enough for the sugar mixture to stick. Then dip that same side into the sugar and cinnamon mixture. Place the donuts down, sugar side up and let dry for a few minutes. Repeat with all remaining donuts, or as many as you desire glazed.
Enjoy your pumpkin donuts with a warm cup of coffee in the morning, or as an afternoon snack. These yummy treats would also make a particularly delicious dessert for Thanksgiving or any other holiday meal. The donuts will keep in an air tight container at room temperature for 2-3 days, however, they taste best when freshly made.
For more healthier vegan desserts that are refined sugar free, you may also like:
- Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free]
- Healthy Carrot Cake Muffins [V+GF+Oil Free]
- Sweet Hummus Fruit Dip [V+GF]
- Almond Butter Cookies [V+GF+Oil Free]
- Banana Nice Cream – 3 Flavours!
- Pecan Butter Cookies [V+GF+Oil Free]
- Chickpea Flour Brownies
- Donut Pans
- Preheat the oven to 350 degrees F.
- Combine all the dry ingredients in a large bowl and mix well. Then add the wet ingredients to the same bowl and mix until incorporated.
- Divide the mixture between your nonstick donut pans, enough to make 12 donuts and bake for 18 minutes, or until donuts are firm to touch. Then remove from the oven and let cool at least 15 minutes before transferring the donuts from the pan, to a cooling rack.
- While donuts are cooling, you can prepare your glaze if using. Melt the coconut oil and transfer to a shallow dish. In another shallow dish mix the cinnamon and sugar together. Then once cooled, dip your donuts (on one side onlinto the coconut oil, and then the cinnamon/sugar mixture and place back down on your cooling rack, glazed side up. Enjoy!