April 11, 2024
Pumpkin Spice Donuts
The perfect fall time treat for anyone in your family who loves pumpkin! These delicious baked pumpkin donuts are amazing with a warm cup of coffee, tea, or even a cup of warm cider! Key points of this recipe – you must have two donut pans to make this work perfect because of the chemical reaction. I also bake them in greased muffin pans! These only have a two day shelf life and do not refrigerate them after baking.
Pumpkin Spice Donuts
Serves: 12-15 | Prep Time: 45-60 minutes | Cook Time: 10-15 minutes
Ingredients
- 315g Better Batter Artisan Baker’s Blend Flour or Better Batter Original Blend Flour
- 1/2 cup (100g) organic cane sugar or Maple sugar
- 1/2 cup (100g) Brown sugar or Maple sugar
- 3 teaspoons pumpkin spice
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cup hemp seed milk or oat milk
- 2 Tablespoons apple cider vinegar
- 1/4 cup neutral oil
- 1/2 cup pumpkin puree
- 1 teaspoon molasses
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 3/4 cup organic cane sugar
- 3 teaspoons cinnamon
Instructions
Preheat the oven to 400 degrees F and spray donut pans with cooking spray.
Sift the Artisan Baker’s Blend or Better Batter Original Flour, sugar, brown sugar, pumpkin spice, baking powder, baking soda, and salt together in a bowl. Set aside.
Mix ingredients. In separate bowl, mix the milk and apple cider vinegar together and let sit for 5 minutes to turn into “buttermilk”.
Add ingredients. To the milk mixture, add the oil, pumpkin puree, molasses, and vanilla. Mix until combined.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Pipe the Dough. Using a piping bag, pipe the dough into the donut molds filling them 3/4 of the way.
Bake for 10-12 minutes or until a toothpick inserted comes out clean.
Mix the Cinnamon Sugar Coating. To coat the donuts, mix the sugar and cinnamon together in a Ziploc bag. While the donuts are still warm, place each donut in the bag and shake so the coating sticks.
Place on a cooling rack to cool. Enjoy!
This recipe was originally tested and adapted from a recipe published by Patrick Auger in September 2022. Original photo of food by Jennifer Bigler.
