Vegan Spelt Pumpkin Donuts

Vegan Spelt Pumpkin Donuts

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.

Pumpkin Donuts
Recipe type: Dessert
Cuisine: Vegan / healthy
Serves: 6
Pumpkin donuts are a fun way to celebrate the flavor of the season when the weather starts to get cooler.
  • 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
  1. Preheat the oven to 350° F. Lightly oil a donut pan or muffin tin.
  2. In a medium bowl, whisk together the flour, 1 ¼ teaspoons baking powder, salt, nutmeg, and cinnamon.
  3. In a large bowl, combine the pumpkin with the remaining ½ teaspoon of baking powder.
  4. Mix the sugar, nondairy milk, vanilla, apple cider vinegar, and ¼ cup olive oil into the pumpkin mixture.
  5. Add the flour mixture to the pumpkin mixture and stir well to combine.
  6. 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.
  7. Pipe the batter into the donut or muffin pan, filling each cavity ⅔ full.
  8. Bake for 10 minutes. The batter should be set and the top should be dry, but the donuts will be fragile.
  9. 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.

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