Adapted from: Oh She Glows
1/2 tsp apple cider vinegar (white vinegar works too!)
6 tbsp almond milk
1/2 cup pureed pumpkin
1/4 cup organic cane sugar (or white)
3 tbsp unsweetened applesauce
2 tbsp lightly packed brown sugar
2 tbsp Earth Balance (or other non-dairy butter substitute or butter if you’re not vegan!), melted
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon + 1/2 tsp ginger, + 1/4 tsp nutmeg (or 1.75 tsp pumpkin pie spice)
1/2 tsp kosher salt
1/2 cup all-purpose flour
1 cup whole wheat pastry flour
· 1/4 cup Earth Balance (or other butter sub), melted (approx estimate only)
· 1/2 cup sugar
· 1/2 tsp cinnamon
1. Preheat oven to 350F. Spray two mini muffin tins or donut pans with cooking spray.
2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar, and melted butter sub.
3. Sift (or not if you’re feeling lazy like I was) in the dry ingredients, flours, baking powder, baking soda, spices, and salt. Mix until just combined – be careful not to overmix! The donuts will taste tougher and not as light and fluffy.
4. Spoon the batter into the muffin tins or donut pans. Or if you want to make perfect donuts to impress spoon batter into a ‘zip-lock’ bag or pastry bag and secure with zip lock or rubber band. Twist bag and cut a small hole at the corner to pipe out the batter. Pipe the dough around the circle of the donut pan or into the muffin tins. Gently flatten the dough with wet fingers to smooth. Repeat with remaining dough.
5. Bake for 10-12 minutes or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on a cooling rack to cool for another 10 minutes.
6. Cinnamon Sugar: Melt butter in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Donuts keep for 2-3 days…if they last that long!