Pumpkin, like other winter squashes, is an excellent source of vitamin A, vitamin C, and vitamin B6. Vegan spelt pumpkin donuts are a fun way to celebrate the flavor of the season when the weather starts to get cooler. If you need gluten-free donuts, simply substitute oat flour and sorghum flour for the spelt flour, as noted below. Recipe from Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff by Kim Lutz © 2016. Reprinted by permission of Sterling Publishing. Photo by Bill Milne.
- ¼ cup olive oil plus more for oiling
- 1 cup whole-grain spelt flour see Note
- 1 ¾ teaspoons baking powder divided
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ cup canned pumpkin puree or cooked and pureed
- ½ cup natural granulated sugar such as coconut palm
- ½ cup nondairy milk plain or vanilla
- ½ teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- Preheat the oven to 350° F. Lightly oil a donut pan or muffin tin.
- In a medium bowl, whisk together the flour, 1 ¼ teaspoons baking powder, salt, nutmeg, and cinnamon.
- In a large bowl, combine the pumpkin with the remaining ½ teaspoon of baking powder.
- Mix the sugar, nondairy milk, vanilla, apple cider vinegar, and ¼ cup olive oil into the pumpkin mixture.
- Add the flour mixture to the pumpkin mixture and stir well to combine.
- Scoop the batter into a large resealable plastic bag or a pastry bag. If you’re using a plastic bag, seal it and snip off a bottom corner of the bag.
- Pipe the batter into the donut or muffin pan, filling each cavity ⅔ full.
- Bake for 10 minutes. The batter should be set and the top should be dry, but the donuts will be fragile.
- Let the donuts cool in the pan for 5 minutes before gently removing them to a cooling rack to cool completely.
Note: For gluten-free donuts, substitute ¾ cup (25 g) gluten-free oat flour and ¼ cup (30 g) sweet white sorghum flour for the spelt flour.
- See a lot more of our Vegan Baking and Sweets category.