Preheat oven to 350⁰ F and thoroughly grease the donut pan.
In a medium size bowl, combine All Purpose Baking Mix, pumpkin pie spice, and baking powder.
In a large mixing bowl, whisk together almond milk, brown sugar, pumpkin puree, coconut oil and vanilla extract.
Slowly add the dry ingredients to the wet – about ¾ cup at a time – stirring to combine. Batter will be thick. You can use a spoon to place the batter evenly into the donut mold or place batter in a large plastic storage bag – seal it – then cut off one of the corners and squeeze the batter into the donut mold. Will make 6-8 donuts.
Bake for 12-15 minutes – until donuts spring back when lightly touched. Cool on a wire rack.
When the donuts are cool, melt the coconut oil or vegan butter in a shallow bowl. In a separate shallow bowl, mix the sugar and cinnamon together.
Dip one side of the donut into the coconut oil then dip it into the cinnamon sugar mixture. Then dip the other side in the coconut oil and then into the cinnamon sugar – coat the entire donut with the sugar mixture and set back on the cooling rack. Repeat with the remaining donuts.
Donuts are best served fresh - if you have any left-overs, they can be refrigerated. Enjoy!
Ingredients
Directions
Preheat oven to 350⁰ F and thoroughly grease the donut pan.
In a medium size bowl, combine All Purpose Baking Mix, pumpkin pie spice, and baking powder.
In a large mixing bowl, whisk together almond milk, brown sugar, pumpkin puree, coconut oil and vanilla extract.
Slowly add the dry ingredients to the wet – about ¾ cup at a time – stirring to combine. Batter will be thick. You can use a spoon to place the batter evenly into the donut mold or place batter in a large plastic storage bag – seal it – then cut off one of the corners and squeeze the batter into the donut mold. Will make 6-8 donuts.
Bake for 12-15 minutes – until donuts spring back when lightly touched. Cool on a wire rack.
When the donuts are cool, melt the coconut oil or vegan butter in a shallow bowl. In a separate shallow bowl, mix the sugar and cinnamon together.
Dip one side of the donut into the coconut oil then dip it into the cinnamon sugar mixture. Then dip the other side in the coconut oil and then into the cinnamon sugar – coat the entire donut with the sugar mixture and set back on the cooling rack. Repeat with the remaining donuts.
Donuts are best served fresh - if you have any left-overs, they can be refrigerated. Enjoy!