Fall is here and that means pumpkin spice is everywhere. I wanted to create something a little different, but still delicious. The result, I combined my love for pumpkin and donuts into the ultimate treat.
This is an updated and much-improved recipe. Before I was introduced to Medical Medium, I had limited knowledge about health. I knew that animal products were no good, but I was very confused about everything else. I was drowning with misinformation.
By revamping this recipe, I hope that all of you can enjoy these donuts with peace of mind.
I didn’t want to completely alter these donuts to my raw til 4 vegan standards, so I kept true to the original recipe. I substituted regular flour for my favorite Bob’s Red Mill gluten-free 1-to-1 baking flour. This stuff is amazing for cookies, pancakes, you name it.
Next, I got rid of the oil. I don’t know what I was thinking when I made the original donuts with oil because the applesauce is already acting as a binding agent while keeping the donuts moist.
Finally, I recommend using coconut sugar if possible. This is a great 1-to-1 substitute for regular sugar and it has a great taste. If you don’t have coconut sugar you can substitute with brown sugar.
These newly improved donuts are now made with mindful ingredients to ensure your health is not compromised by your sweet tooth. This recipe also includes a variety of spices and a glaze that has a perfect balance of sweetness and earthiness.
I hope your Fall is filled with plenty of these pumpkin spice donuts and everything nice!
INGREDIENTS (6-8 donuts):
*Note: Try to use organic ingredients your body and Mother Earth will thank you*
Donuts
- 1 1/3 cup Bob’s Red Mill gluten-free 1-to-1 baking flour
- 3 tbsp coconut sugar
- 3 tbsp granulated white sugar
- 1 tsp aluminum-free baking soda (I used BRM)
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 1/3 cup unsweetened nut milk (watch out for natural flavors)
- 2 tbsp unsweetened applesauce
- 1/2 cup pumpkin puree
- 2 tsp lemon juice
- 1 tsp vanilla extract
Glaze
- 1 1/2 cup natural powdered sugar
- 2 tsp unsweetened nut milk
- 1-2 tsp pumpkin spice
- 1 tsp agar powder (if you don’t have this ingredient your glaze will only last an hour or two before it starts to melt and appear “wet”)
- 1 tbsp pumpkin puree
- 1 tbsp almond butter
*Note: Use coconut oil if needed for greasing the donut pan*
DIRECTIONS:
- Preheat oven to 350 F
- Mix together dry ingredients (flour, sugar, baking soda, salt, and pumpkin spice)
- Combine with wet ingredients (nut milk, applesauce, pumpkin puree, lemon juice, and vanilla extract)
- Grease donut pan lightly with coconut oil if needed then fill donut pan fully with batter (using a piping bag is best)
- Bake for 10-12 minutes
- Set donuts on a cooling rack and let them cool completely before glazing
- For the glaze mix together powdered sugar, nut milk, pumpkin spice, agar powder, pumpkin puree, and almond butter
Dip donuts face down in glaze and then place back on the cooling rack - Leave on the cooling rack until the glaze is set.
- Enjoy!
