Warmly spiced, moist donuts, perfect for autumn mornings—vegan, dairy-free, and easy to make at home.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground ginger
→ Wet Ingredients
10 - 1 cup pumpkin puree
11 - 1/2 cup unsweetened almond milk
12 - 1/3 cup neutral oil
13 - 2 teaspoons vanilla extract
14 - 1 teaspoon apple cider vinegar
→ Cinnamon Sugar Coating
15 - 1/3 cup granulated sugar
16 - 1 teaspoon ground cinnamon
17 - 3 tablespoons vegan butter, melted
# Method:
01 - Preheat oven to 350°F. Lightly grease a standard donut pan or muffin tin.
02 - Whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large mixing bowl until evenly distributed.
03 - In a separate bowl, whisk pumpkin puree, almond milk, neutral oil, vanilla extract, and apple cider vinegar until the mixture is homogeneous.
04 - Add wet ingredients to dry ingredients and fold gently until just combined. Avoid overmixing to maintain tenderness.
05 - Transfer batter to donut pan, filling each cavity three-quarters full. Use a piping bag or spoon for accuracy.
06 - Bake for 16 to 18 minutes until the donuts are golden and a toothpick inserted in the center comes out clean.
07 - Remove pan from oven and allow donuts to cool for 5 minutes. Carefully transfer to a wire rack.
08 - Combine granulated sugar with cinnamon in a shallow bowl. Brush donuts lightly with melted vegan butter, then roll in cinnamon sugar until well coated.
09 - Serve donuts warm or at room temperature.
