This post was sponsored by Simple Mills.
The moment the smell of these soft, freshly baked vegan pumpkin donuts hit my nose, I knew I’d hit the jackpot. Seriously, they turned out so deliciously moist, full of flavor, and perfect for autumn. I am so excited to share this recipe with you, because I used to think making donuts was a near impossible feat. But in the hopes of demystifying the vegan donut, these only required 8 ingredients and a couple of easy-to-follow steps to make. You’ll be on your way to the most scrumptious, vegan & gluten-free pumpkin donuts in no time!
I’ve now come to the realization that baking can totally be stress-free. I used to stick to raw vegan desserts, but I’ve found that when fall comes around and the air starts to get more crisp and chilly that I crave warm baked goods. I have such a major sweet tooth, so dessert is a daily necessity for me. I couldn’t think of a more perfect dessert to share with friends and family than a batch of homemade pumpkin donuts!
I used Simple Mills pumpkin muffin & bread mix, packed with only a handful of nutritious, low-glycemic ingredients like almond flour, coconut flour, and coconut sugar. They’re actually one of my favorite baking mixes to use, because they’re allergy-friendly and easily made vegan by substituting flax eggs. My pet peeve is when I see baking mixes with a never-ending ingredient list, but this one only has 8 wholesome ingredients in it (the ultimate test!). If your baking mix has an ingredient in it that you can’t pronounce or hold in your hand, then that’s a warning sign.
You wouldn’t even be able to tell these are gluten-free, dairy-free, vegan & grain-free by tasting them! I don’t know about you, but I like my donuts soft and dense. These pumpkin donuts literally melt in your mouth, so that having just 1 is not even an option. I easily downed a couple, before even offering one to my boyfriend. If you’re gluten-free or vegan and worried that making donuts is too hard, think again. This baking mix is totally the way to go, because it saves you a whole lot of time normally spent measuring countless ingredients and lessens the mess you create in the process.
I know that October is the month of pumpkin everything, but I just couldn’t help myself. I wanted to get in on the action, because I genuinely love the taste of pumpkin be it roasted pumpkin, pumpkin pie, or pumpkin donuts. I hope you haven’t reached pumpkin overload yet, because these donuts will totally win you over!
This post was sponsored by Simple Mills. All words and opinions are my own.
I added in extra coconut sugar to these donuts, because let’s be real if you want donuts that taste like the real deal then you need the sugar. Trust me on that. I added in a combination of half soy milk, half water instead of just water like the mix calls for to make them more dense. But of course, you can just use water if you want. If you try this recipe for super delicious, vegan & gluten-free pumpkin donuts, please share with me on Instagram and let me know what you think!
- 1 box Simple Mills pumpkin muffin & bread mix
- 3 tbsp pumpkin puree
- 1/2 cup soy milk
- 1/2 cup water
- 3 flax "eggs" (3 tbsp flaxseed meal + 6 tbsp water)
- 1/4 cup coconut sugar
- 1 tbsp brown rice syrup
- 1 tbsp cinnamon
- Preheat the oven to 175 degrees Celsius.
- Make flax eggs by mixing together flaxseed meal and water and letting it set in the fridge for 5 minutes to thicken.
- In a small bowl, add the pumpkin muffin mix, coconut sugar, and cinnamon and mix.
- Add in the pumpkin puree, soy milk, water, brown rice syrup, and flax eggs.
- Mix until well combined. You should have a smooth batter.
- Scoop out by the tablespoon and spoon into a lightly greased donut pan.
- Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool completely before serving.