I love the smell of these donuts while they’re baking, because they fill your home with the scent of autumn. Once you’ve made the flax egg, they come together and bake pretty fast. They also cool fairly quickly too, so you don’t have to wait long before devouring these treats.
You can also make up the flax egg overnight. I’ve heard that they stay good in your fridge for up to a week. I’ve personally kept them in the refrigerator for about 3 days one time, and they were still perfect when I used them in a bread recipe later.
I’ve made this recipe twice now, and I have the two different versions below. One is for a sweeter snack, and the other is more savory. The very first time I baked vegan donuts, these Baked Mango Donuts with Vegan Chocolate Glaze, I knew that I wanted to make a cornbread version for chili also.
I forgot to do it when I made my Sweet Potato Chipotle Chili, but thankfully I remembered when I made a batch of this Vegan White Chili this past weekend. We took them on a hike yesterday, along with the chili, and the donuts held their shape perfectly. (The picture below was the first time I made them, and I hadn’t tweaked the liquid measurement. They tasted great, but weren’t as pretty. lol)
This truly is a great recipe, and I love how versatile it is! You can make these donuts with cornmeal or substitute almond flour. There’s really no end to the different recipes you can make with this. I’m thinking of a savory garlic bread donut with Italian herbs, perfect for the next time I make spaghetti or lasagna. Yum!
Baked Pumpkin Cider DonutsPrint Recipe
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 cup minus 2 tablespoons unbleached all-purpose flour (or 1 1/4 cup gluten free flour*)
- 1/4 cup fine almond flour (omit if using gf flour)
- 2 tablespoons tapioca flour or cornstarch (omit if using gf flour)
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon Ceylon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup apple cider, at room temperature
- 1/3 cup pumpkin purée, at room temperature
- 2 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- Pumpkin Cider Cornbread Donuts
- (use all the ingredients above, except for these changes)
- substitute the almond flour with fine cornmeal
- lower the amount of sugar to 2 tablespoons
- omit the Ceylon ground cinnamon
- add in an additional 1/8 to 1/4 teaspoon of sea salt
- sprinkle some pumpkin seeds on each donut before putting in the oven to bake
Stir flaxseed meal and water in a small bowl; cover and refrigerate for 1 hour. Remove to counter and preheat oven to 350°F. Lightly coat a 6 donut pan with non-stick cooking spray; set aside.
In a medium bowl, whisk the ap flour, almond flour, tapioca flour, (cornmeal if using), coconut sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together; set aside.
Add the apple cider, pumpkin purée, coconut oil, flax egg, and vanilla extract to a small bowl and whisk gently until combined. Pour into the flour mixture and stir just until mixed. You don't want to over mix, or your donuts won't be tender.
Spoon the batter evenly between the donut wells. Smooth the tops. If you're making cornbread donuts then sprinkle each donut with some pumpkin seeds. Your donuts are going to expand as they bake, so sprinkle toward the middle of the batter.
Bake for 15 to 18 minutes, or until a toothpick inserted in one comes out clean. Remove pan to a wire rack to cool in pan for 5 minutes. The donut holes may have closed up. I use the blunt end of a chopstick to open up the holes before removing the donuts from the pan. Turn the pan upside down over the rack, and tap them out. Let cool completely on the wire rack.
Once they're cool you can form them if you want. The bottom of the donut, which was the top when baking, may have expanded out. You can snip around the bottom, with small kitchen shears, to have more of a rounded look if you want. This isn't necessary, and I only do it if I'm taking them somewhere or taking pictures of them. You can drizzle or coat the top of each donut with glaze and sprinkle on toppings for a fancier treat if you like.
Simple Vanilla Glaze
1 cup of organic confectioner's sugar
up to 3 1/2 tablespoons water, to thin
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
Stir the sugar, 2 tablespoons water, vanilla, and pumpkin spice in a bowl wide enough to swirl the top of the donuts in (if not drizzling it on instead). If you need more water, add it in 1 teaspoon at a time. You want it thin enough to coat the donut, without being so thin it won't set.
*This recipe is for gluten free flour that is already prepared, so you are able to substitute it with regular flour on a 1 to 1 basis.
Important: Always stir up your flour with a spoon before measuring. Then scoop the flour into your measuring cup with the spoon. Level off with a knife. This ensures that you aren't adding too much flour into your batter.