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Cinnamon Sugar Pumpkin Spiced Doughnuts / low calorie

Cinnamon Sugar Pumpkin Spiced Doughnuts

Vegans and non-vegans alike can help themselves to this indulgence: homemade doughnuts that are roughly 155 calories each. Wham bam thank you ma’am!



For doughnuts:

  • 1/2 tsp. apple cider vinegar
  • 6 tbsp. vegan milk
  • 1/2 c. fresh or canned pureed pumpkin
  • 1/4 c. organic cane sugar
  • 3 tbsp. unsweetened applesauce
  • 2 tbsp. lightly packed brown sugar
  • 2 tbsp. Earth Balance , melted
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. cinnamon + 1/2 tsp. ginger + 1/4 tsp. nutmeg (or 1 3/4 tsp. pumpkin pie spice)
  • 1/2 tsp. kosher salt
  • 1 c. all-purpose flour
  • 1/2 c. whole-wheat pastry flour

For cinnamon sugar:

  • 1/4 c. Earth Balance , melted
  • 1/2 c. sugar
  • 1/2 tsp. cinnamon

For doughnuts:
Preheat oven to 350 degrees. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance. In a large bowl, whisk together the vinegar, vegan milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance. Sift in in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. Spoon the batter into a zip-lock bag or pastry bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat. Bake for 10-12 minutes at 350 degrees or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.

For cinnamon sugar:
Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days.

Makes 24 mini or 12 regular-sized doughnuts.

Source: Oh She Glows


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