BAKED MINI MAPLE-PUMPKIN DOUGHNUTS
love at first bite. that’s what it was.
I seriously don’t think these miniature comfort delights could get any better. they are sooo soft, you are almost wondering whether they’re baked all the way through. soo tasty (it’s the maple syrup) & sooooo good it’s impossible to believe that they are gluten-free AND vegan.
I made my own pumpkin puree (cut the pumpkin in half, scoop out the icky part with the seeds and bake until soft. peel, blend, voilà) because we had a huge pumpkin left over from our tiny garden patch. but I’m guessing store-bought would be okay too (if you are satisfied with okay).
ingredients – THIS MAKES A LOT
300 ml pumpkin puree
1 tbsp apple cider vinegar
1,5 tbsp ground chia seeds mixed with 150 ml water
1,5 tsp baking powder
1,5 tsp baking soda
1,5 tsp cinnamon
0,5 tsp vanilla extract
1 tbsp coconut oil, melted
200 ml maple syrup
200 ml almond milk
250 g gluten-free flour
in a large bowl, combine the pumpkin puree, ground chia seeds mixed with water, apple cider vinegar, maple syrup, coconut oil, vanilla extract and the almond milk.
in another bowl, combine the dry ingredients – flour, cinnamon, baking powder, baking soda.
combine the two bowl and mix well. oil the donut pan and scoop the mixture inside. now sprinkle the donuts with whatever you like – black sesame seeds, coconut shaves.
bake at 180C for 12 minutes.
if you want to, you can glaze the donuts with a mixture of powdered sugar + almond milk.