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vegan pumpkin doughnuts in yellow Moroccan bowl

Baked pumpkin doughnuts

Mandy Mazliah
These baked pumpkin doughnuts went down an absolute treat with my kids. They’re a brilliant snack, dessert or lunchbox filler and can be frozen. Suitable for vegans.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack
Cuisine International
Servings 12
Calories 129 kcal

Ingredients
 
 

  • 180 g plain flour*
  • 1 teaspoon bicarbonate of soda (baking soda
  • 1 teaspoon ground cinnamon )
  • 1 teaspoon mixed spice
  • Pinch nutmeg
  • 100 g coconut sugar or light brown soft sugar
  • 2 tablespoons flax seeds (linseeds) or chia seeds
  • 6 tablespoons cold water
  • 1 tablespoon apple cider vinegar or lemon juice
  • 3 tablespoons sunflower oil
  • 200 g pumpkin purée half a can

Instructions
 

Preparation

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Grease your doughnut moulds (you'll need enough for 12 doughnuts). If using silicone ones place them on a baking tray as they can be hard to move when full.

For the flax eggs

  • Make your flax eggs by whisking the 2 tablespoons ground flax or chia seeds with the water and set aside to thicken.

For the doughnuts

  • Sift together 180g flour with 1 teaspoon of bicarbonate of soda (baking soda), a teaspoon of ground cinnamon, a teaspoon of mixed spice and a pinch of nutmeg. Mix well.
  • Stir in the 100g sugar.
  • In a separate bowl mix together the 3 tablespoons of sunflower oil with the flax (or chia) eggs and a tablespoon of cider vinegar.
  • Using a metal spoon fold the dry ingredients into the wet ingredients.
  • Next gently fold in the pumpkin purée.
  • Spoon the mixture into the doughnut moulds. You'll only need to half fill them as they rise while cooking.
  • Bake for 12-15 minutes in your preheated oven until firm to the touch.
  • Remove from the oven and allow to cool in the moulds for a few minutes before carefully turning out onto a wire rack.
  • Allow to cool completely then store in an airtight container for 3-5 days.

Notes

  1. You can make this recipe with plain white flour or with a mixture of half plain and half wholemeal or spelt flour for added nutrition.
  2. To make two flax eggs mix 2 tablespoons of ground flax seeds (linseeds) with 6 tablespoons of cold water. You can also use ground chia seeds.
  3. Nutritional information is approximate and is intended as a guide only.
 

Nutrition

Calories: 129kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 111mgPotassium: 67mgFiber: 1gSugar: 6gVitamin A: 2595IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword vegan pumpkin doughnuts
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