Baked pumpkin doughnuts rolled in cinnamon sugar. These festive treats are vegan, oil free and butter free.
Doughnuts and I go way back.
When I was about eight or nine, I’d always look for the prettiest doughnut in the store. Something with pink or chocolate frosting, sprinkles, maybe a fancy-looking caramel drizzle. The more elaborate, the better.
A few years later my brother introduced me to the joy of giant, jelly-filled doughnuts. On countless occasions I took a huge bite of a doughnut, only to have jelly come bursting out the other side.
That was also the time I realized that paper napkins are a vital resource.
Fast forward to three years ago, when I laid eyes on mini doughnut pan and bought it ten seconds later. Unlike most of my impulsive buys, that was a great decision. So much better than that time I bought four bags of M&M’s because I couldn’t decide which flavor to get.
As you may have guessed, ever since that doughnut pan entered my life I’ve been a baked doughnut convert.
It’s not only healthier, but you also get to fill your kitchen with the aroma of freshly baked doughnuts. No pumpkin spice candle necessary.
As for flavors, these days I’m really up for anything and everything. Chocolate, vanilla, peanut butter, berry, carrot – you name it, and I’ll be happy to bake it.
But it’s October, and you know what that means: pumpkin domination!
Fun Fact: There are over 45 varieties of pumpkin. Some of the more interestingly-named pumpkin varieties include ‘Cinderella’, ‘Bam Pam Sugar Pie’ and ‘Lil’ Pumpkemon’.
These baked doughnuts are vegan, oil free and butter free. Plus, they contain a few chia seeds. Clearly, these sugar-rolled treats are total health foods.
In all seriousness, they are significantly healthier than most doughnuts – baked or otherwise.
I’ve tried to make sure there isn’t too much sugar in the doughnuts, so you can dredge them in cinnamon sugar without needing to write an apology letter to your dentist.
If you only have a regular-sized doughnut pan, then I have good news for you! I’ve tested this recipe with my (new) full-size doughnut pan too, so see the notes under the recipe for the adjusted baking times.
But if you don’t have any kind of doughnut pan, then I’m afraid I only have one suggestion: buy one. Or ask Santa for one at the end of the year.
Seriously, mini baked doughnuts are too cute to miss out on.
And in case you were wondering, rolling the doughnuts in cinnamon sugar is completely necessary. After all, who doesn’t love things rolled in crunchy, cinnamon-spiked sugar?
- For the doughnuts
- 2 teaspoons white chia seeds
- 2 tablespoons (30mL) water
- ⅓ cup (80g) pumpkin puree
- 3 tablespoons (45mL) maple syrup
- 2 tablespoons (20g) brown sugar, packed
- 1 teaspoon vanilla extract
- ¼ cup (60mL) almond milk
- ¼ cup (25g) almond meal
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Pinch of ground nutmeg
- ¼ teaspoon salt
- ½ cup (65g) all-purpose flour
- ¾ teaspoon baking powder
For the cinnamon sugar
- ⅓ cup (80g) sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 375°F (190°C). Grease a 12-hole mini doughnut pan with cooking oil spray.
- In a large bowl, combine the chia seeds and water. Let sit for 5 minutes to gel.
- Whisk in the pumpkin puree, brown sugar, maple syrup and vanilla extract. Add the almond milk, and whisk until completely combined.
- Stir in the almond meal, cinnamon, ginger, cloves, nutmeg and salt. Sift in the flour and baking powder. Mix until just combined.
- Transfer the batter to the prepared mini doughnut pan, filling each hole approximately ¾ of the way up.
- Bake for 11 - 14 minutes, or until a skewer comes out clean (or with a few crumbs). Let the doughnuts sit in the pan for 5 minutes before transferring to a cooling rack.
- To make the cinnamon sugar, mix together the sugar and cinnamon in a bowl. Roll the doughnuts in the cinnamon sugar, and enjoy!
Bake the doughnuts for 14 - 17 minutes, or until a skewer comes out clean (or with a few crumbs). Makes 6 - 7 doughnuts.