When I was younger, my dad would go out and bring home fresh doughnuts almost every Saturday. It was the best way to start the weekend. As much as I loved my Saturday morning doughnuts as a kid, my
kind of grown up self is thankful those bad boys are a thing of the past.
I have been seeing all kinds of yummy looking doughnuts pop up on blogs and Pinterest, so I finally decided to give it a go. There is no frying here though, I made sure to keep them on the healthier side with baking. Oh, and since they were baked in a mini muffin tin, you shouldn’t feel too guilty about popping a few in your mouth for breakfast this weekend huh? Suuure 😉
Anyway, a little side note: I used applesauce (needed to use some up) which made them more muffin like. Feel free to sub in coconut oil instead if you’d like…
Baked Pumpkin Doughnut Holes – Vegan
In one small bowl, whisk together:
- 1 3/4 all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin pie spice <I made my own following Shelly’s recipe>
In a larger bowl, combine:
- 1/3 cup applesauce
- 1/3 cup organic raw brown sugar
- 1 flax egg <1 tbsp ground flax + 3 tbsp warm water, let set for a few minutes>
- 3/4 cup organic pumpkin puree
- 1/2 cup almond milk
Pre-heat oven to 350. Add flour mixture to liquid pumpkin bowl, and mix until just combined. Spoon dough into greased mini muffin tin. When oven is warmed, bake for about 18 minutes < +/- >.
When doughnuts are almost done baking, melt a few tablespoons of vegan buttery spread <Earth Balance> and a couple of tablespoons of coconut oil. Remove from heat and pour in small bowl. In another small bowl mix about 1/2 cup raw organic sugar and 1/4 cup cinnamon.
When doughnuts are done baking, remove and cool for several minutes, but not completely. while still warm, take one by one and dip first in “butter” then roll in sugar.
Yes, your hands will get messy. You will want to lick that buttery, sugary mess off your fingers, but keep going. Roll all those bad boys (maybe pop a couple in your mouth) and enjoy!!