OMG–these were SO amazingly delicious, fluffy and full of spicy-pumpkiney-goodness (pumpkiney’s a word right?). If you are watching your waist, don’t even coat them with cinna-sugar–I promise they’re just as good on their own! These are just the right size to satisfy your sweet tooth (grab a couple and walk away) or to treat the kiddos with :). There’s no cholesterol or saturated fat from butter or dairy here–plus I’ve added some plant protein and a bit of fiber to make these little vegan nuggets more nutritious!
I used all-purpose flour, but you can certainly sub that out with gluten-free flour to make this a gluten-free recipe.
Prepare flax egg in a small container and set in fridge for about 5 minutes while you prep other ingredients.
Preheat oven 350 degrees F.
Spray/grease mini muffin pan; set aside.
In a medium bowl whisk together all the dry ingredients. In a separate smaller bowl whisk together the wet ingredients including flax egg.
Gently fold the wet mixture into the dry mixture making sure not to over mix. (if the mixture seems a little dry add a tbsp of pumpkin puree to help it. It should be pretty doughy; not runny.
Using a tablespoon, spoon the mixture into the muffin tin (just so they’re 3/4 of the way full). The spoon’s curve/form will help form the “ball” shape for the holes.
Bake for 8-10 minutes until toothpick comes out clean.
Transfer to a wire rack and allow to cool for a few minutes.
Meanwhile, if you want to coat them in cinnamon sugar: melt the coconut oil.
Mix the sugar and cinnamon in a small bowl or alternately in a ziplock bag.
Once the donuts are cool enough, dunk them in the coconut oil and toss them into the mixture so its coated to your liking. Enjoy!
