Gluten-free pumpkin spice donuts

DifficultyBeginner

Fall's favorite treats are donuts with a pumpkin spice cream! In addition to gluten-free these yummy donuts are also vegan!

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Gluten-free pumpkin spice donuts
Prep Time30 minsCook Time12 minsTotal Time42 mins
Ingredients
Donuts
 2 dl plant-based milk
 2 tsp apple cider vinegar
 100 g or about 1 dl apple sauce
 25 g or about 0,5 dl brown sugar
 1 tsp baking powder
 2 tsp Ceylon cinnamon
 1 tsp ground cardamom
 ¼ tsp ground cloves
 ½ tsp salt
 1 dl maple syrup
 ½ dl neutral oil
Frosting
 1 tbsp oil (such as coconut oil)
 1 tbsp sugar
 1 tsp Ceylon cinnamon
Pumpkin spice cream
 2 ½ dl plant-based whipped cream (this measure is before the cream is whipped)
 100 g pumpkin puree
 3 tbsp maple syrup
 1 tsp Ceylon cinnamon
 ¼ tsp ground cloves
 ¼ tsp ground ginger
Directions

Preheat oven to 200 C / 390 F.

Mix plant-based milk and apple cider vinegar and let set for a few minutes.
Mix dry ingredients: flours, sugar, baking powder and spices. Add apple sauce, milk + acv mixture, maple syrup, oil and stir until free of clumps.
Pipe donut batter into the donut pan (or put it with a spoon).
Bake in the oven for about 12 minutes or until donut feels firm.
Coat donuts with oil and roll in cinnamon-sugar mixture.
Whip plant-based whipped cream and add pumpkin puree, sweetener and spices.

Cut donut in half and pipe pumpkin cream between layers.
Note: with this pumpkin spice recipe you’ll have leftover cream. Just use it with any baked goods or add it to your morning porridge or yogurt.

Tiina Strandberg | My Berry Forest

Ingredients

Donuts
 2 dl plant-based milk
 2 tsp apple cider vinegar
 100 g or about 1 dl apple sauce
 25 g or about 0,5 dl brown sugar
 1 tsp baking powder
 2 tsp Ceylon cinnamon
 1 tsp ground cardamom
 ¼ tsp ground cloves
 ½ tsp salt
 1 dl maple syrup
 ½ dl neutral oil
Frosting
 1 tbsp oil (such as coconut oil)
 1 tbsp sugar
 1 tsp Ceylon cinnamon
Pumpkin spice cream
 2 ½ dl plant-based whipped cream (this measure is before the cream is whipped)
 100 g pumpkin puree
 3 tbsp maple syrup
 1 tsp Ceylon cinnamon
 ¼ tsp ground cloves
 ¼ tsp ground ginger

Directions

1

Preheat oven to 200 C / 390 F.

Mix plant-based milk and apple cider vinegar and let set for a few minutes.
Mix dry ingredients: flours, sugar, baking powder and spices. Add apple sauce, milk + acv mixture, maple syrup, oil and stir until free of clumps.
Pipe donut batter into the donut pan (or put it with a spoon).
Bake in the oven for about 12 minutes or until donut feels firm.
Coat donuts with oil and roll in cinnamon-sugar mixture.
Whip plant-based whipped cream and add pumpkin puree, sweetener and spices.

Cut donut in half and pipe pumpkin cream between layers.
Note: with this pumpkin spice recipe you’ll have leftover cream. Just use it with any baked goods or add it to your morning porridge or yogurt.

Gluten-free pumpkin spice donuts

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