Welcome! You’re currently on our Canadian site. Would you like to switch?

SHOP MYVEGA U.S.

Welcome! You’re currently on our U.S. site. Would you like to switch?

SHOP MYVEGA CANADA

Gluten-Free Pumpkin Mini Baked Donuts

Serves 24 30 minute prep time

By Bridgette Clare, RHN on October 27, 2015, categorized in Dessert

Gluten-Free Pumpkin Mini Baked Donuts

Take yourself, your family and all your friends on a trip to the fall fair with these pumpkin mini donuts. You’ll love making this crowd pleasing, easy recipe so much you may find yourself taking a taste trip to the fall fair all year ‘round.

Makes 24 mini or 12 regular donuts.

Ingredients

  • Donut Ingredients :
  • ½ tsp apple cider vinegar
  • ⅓ cup almond milk (or your favorite non-dairy milk)
  • ¾ cup canned pumpkin purée
  • 2 Tbsp coconut oil (I recommend leaving measured coconut oil out on the counter as you prep the other ingredients to soften it)
  • 1 serving Vanilla Vega® Protein & Greens
  • 1¾ cup gluten-free vanilla cake mix (I used Bob’s Red Mill)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 tsp pumpkin pie spice (or 1 1/4 tsp cinnamon + 1/2 tsp ginger, + 1/4 tsp nutmeg)
  • Cinnamon Sugar Topping Ingredients:
  • 2 Tbsp coconut oil
  • ½ cup brown sugar
  • 1 tsp pumpkin pie spice

Preparation

  • Preheat oven to 350F.

  • Grease donut pans with a small amount of coconut oil.

  • Whisk vinegar, non-dairy milk, pumpkin and coconut oil.

  • Mix cake mix, Protein & Greens, baking soda, baking powder, salt and pumpkin pie spice.

  • Add dry into wet ingredients, folding in lightly until combined (be careful not to over mix. I was tempted by my mixer the first time I made these and mixing escalated too quickly resulting in hard donut pucks).

  • The batter will be thick. Spoon into each donut mold until 3/4 full (this will allow for some expansion room).

  • Bake for 12-15 minutes. Every oven is different; I recommend setting your timer for 10 minutes and checking with a toothpick every minute or two from there. They’ll be done when the toothpick comes out clean.

  • Remove from oven and let cool for 5-10 min in the donut pan. Once cool remove and place on cooling rack until completely cooled (approximately 10 minutes).

  • Make cinnamon sugar topping: melt coconut oil in a large bowl and set aside. Add sugar and spices to a re-sealable bag and shake until combined.

  • One at a time, flip cooled donuts in melted coconut oil.

  • Toss coated donut in a reusable bag with cinnamon sugar until coated.

  • Place back on cool rack until all donuts coated.

  • Serve! I recommend serving 3 mini donuts in a small, white paper bag for the full fall fair experience.

In this recipe