HOW TO: Make delicious vegan and gluten-free pumpkin donuts!

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1. Gather the ingredients.

For the donuts

  • 1/3 cup melted coconut oil or canola oil (I recommend coconut and use unrefined oil, but Babycakes recommends using refined), plus a little more for “greasing” the donut pans
  • 1/2 cup sugar
  • 1/2 cup brown sugar  (or just another 1/2 cup regular sugar)
  • 3/4 cup brown rice flour
  • 1/2 cup potato starch or cornstarch
  • 1/4 cup arrowroot powder
  • 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 5 Tbsp pumpkin puree (canned or homemade)
  • 1 Tbsp unsweetened applesauce
  • 1/2 cup hot water

For the cinnamon sugar

  • 2 Tbsp sugar
  • 3/4 tsp cinnamon

For the cinnamon cream cheese drizzle

  • 2 Tbsp vegan cream cheese
  • 2-3 tsp agave
  • 1 Tbsp almond milk (or any non-dairy milk)
  • 1/2 tsp-1 tsp cinnamon
  • 1/4 tsp vanilla (optional)

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2. Oil the donut pans and preheat the oven.

Rub the donut pans with coconut or canola oil and preheat the oven to 325 degrees.

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3. Make the batter.

In a medium bowl, whisk all of the dry ingredients together. Add the wet ingredients, and mix together. Make sure that the ingredients are well combined, but don’t overmix; it will make the donuts “gummy”.

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