Good morning with these healthy, plant-based PUMPKIN donuts! Creamy, vegan, gluten-free, guilt-free!... These vegan donuts are creamy like pumpkin pie and flavorful with all the warming spices! Mmm mmm melt-in-your-mouth delicious and do I even mention the homemade coconut yogurt to top off your treat?! This combination is a fall/winter classic to bring comfort to all the senses! I use whole, real and fresh ingredients so your delicious indulgence supports a healthy lifestyle!
Vegan I Gluten Free
Serves: 8 - 10 donuts
Time: 40 minutes
500g pumpkin, steamed
1/2 cup oat flour
1/4 cup rice flour
1/4 cup tapioca flour
1/2 cup coconut yogurt (find my homemade recipe HERE!)
1/4 cup nut butter of choice
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground clove
1/2 tsp. salt
Toppings
Coconut yogurt (find my homemade recipe HERE!)
Cinnamon sprinkle
Preheat your oven to 180C/350F. Use a silicone donut mold or muffin molds. Lightly grease with coconut oil.
To prepare the pumpkin - Remove the seeds and skin from your fresh pumpkin. Place in a steamer pot and steam until fork tender, 12 - 15 minutes.
To make the donut mixture - Place the steamed pumpkin and all other ingredients into a food processor or blender. Mix on medium-high speed for 1 - 2 minutes, until smooth and creamy.
Adjust consistency with water as needed.
Transfer the mixture into your prepared donut mold. Use a spoon to even the tops.
To bake the donuts - Bake for 25 - 30 minutes in the oven, until golden brown. Let rest 15 minutes in the donut mold, until cool. Tip: this will help the donuts set into shape without breaking.
To serve - Top with coconut yogurt. Sprinkle with cinnamon. Serve warm or room temperature.
To store - Place in the fridge for 1 - 2 days in an airtight container.
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