Wednesday, October 24, 2018

Gluten-Free Vegan Pumpkin Donuts

These donuts have no gluten, dairy or egg

This was meant to be a post about vegan pumpkin bread.  Unfortunately, such bread is still in production, so to speak.  I had the most interesting of weekends, baking three loafs in total that were just not good for different reasons.  After the third loaf, I resolved to make donuts because I knew I was less likely to have trouble with them and I really needed something for breakfast.  I must say that even my two year old ate these even though he thinks most things are 'yucky' right now.
Here is the recipe!


1 cup Bob's Red Mill chickpea flour
1/2 cup pumpkin puree (Libby's)
1 scoop Vegan Smart pea protein powder
2 tbsp coconut oil
1/2 cup unsweetened almond milk
1 tsp pumpkin spice
1 tsp vanilla
1 tsp apple cider vinegar
1 tsp baking soda
1/4 tsp salt


Preheat the oven to 350 F and spray the bottom of a donut tray with oil.  Mix the wet and dry ingredients in separate bowls.  Combine them.  Add the baking soda and the apple cider vinegar.  This mix is enough for 5 donuts.  I used 4.5 tbsp of mix per donut.  Bake the donuts for 15 minutes or until a knife comes out clean.  Let the donuts cool.

How yummy do these look?  These donuts feel amazing in the chilly fall mornings.  They have a pretty decent amount of protein in them, so they are very filling.  I like how they are low in carbs and sugar.  My kids enjoyed them with milk for breakfast.  

These pumpkin donuts check off another gluten-free version of a fall must have for us!  Now we need to get back to that pumpkin bread and some pumpkin pie too since Thanksgiving is around the corner.  Isn't that crazy?

I hope you enjoyed this post.  Thanks for visiting!

Post a Comment