Gluten-Free Pumpkin Mini Baked Donuts

Serves 24

30 Minute Prep Time

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

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

  1. Preheat oven to 350F.

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

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

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

  5. 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).

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

  7. 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.

  8. 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).

  9. 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.

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

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

  12. Place back on cool rack until all donuts coated.

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

Bridgette Clare, RHN

A Registered Holistic Nutritionist (RHN), Certified Raw Foods Chef and Vega Product Specialist, Bridgette Clare works at Vega as the Customer Experience Team Lead. Bridgette is passionate about making food fun and accessible. She believes what we eat has a huge impact on how we feel and whole heartedly supports a holistic approach to nutrition. Experimenting in the kitchen, sharing new recipes and enjoying new culinary experiences with friends is what she’s all about. Fun fact: Bridgette is always seeking out fun ways to stay active—trying out everything from circus school to testing out her indoor cycling teacher abilities!

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