Who doesn’t love donuts? Now that it’s officially Fall, I love going to the cider mill and getting donuts. Haven’t made it out to the cider mill this year (yet) so I decided to make my own version. These are made with actual pumpkin as well as whole wheat flour making them not only much healthier versions of the traditional cider mill donuts but they are also made in about 5 minutes!
Below, I have posted a recipe video to walk you guys through how to make these. The recipe as well as suggestions for toppings are also posted below!
Pumpkin spice donuts – dairy free, vegan, can be made gluten free
Makes 5-6 minis
1/2 cup pumpkin puree (or baked sweet potato)
3/4 cup whole wheat flour (can be made gluten free with a combo of gf oats and coconut flour)
1 tsp baking powder
1 tsp vanilla
1 tbsp coconut or olive oil
1 tsp sweetener of choice
1 tsp pumpkin pie spice
splash apple cider vinegar for extra fluffy donuts
Combine all ingredients and mix well! Pinch off pieces of dough, roll out into a thin rope, and form into a donut. Repeat with rest of dough. Microwave ~2 minutes or until fully cooked. Add desired toppings.
– Cinnamon sugar: combine a couple tbsp coconut or brown sugar with some cinnamon and roll your donuts in the mixture prior to microwaving
– Chocolate dipped: melt a couple squares of amber lyn chocolate (or chocolate of choice) an drizzle on top after microwaving. Set in fridge to let it set/harden then enjoy.
– Cinnamon (protein) glaze: combine 1/4 cup greek yogurt with a little cinnamon and Jamie Eason lean body for her vanilla protein powder (or protein powder of choice) and drizzle on top of your donuts prior to serving.
More breakfast inspiration/favorites: