Easy Baked Pumpkin Sunflower Butter Donuts

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Easy Baked Pumpkin Sunflower Butter Donuts

These Easy Baked Pumpkin Sunflower Butter Donuts will surely satisfy those taste buds without compromising your healthy sweet treat choice. Made with bold sunflower butter and pumpkin flavors, and boasts of a soft, fluffy, cake-like texture. Only a few ingredients are needed and it’s all done in simple steps. Entirely Vegan, Nut-Free, and Dairy-Free. Gluten-free option available.

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Keyword: baked, classic, dairy-free, dessert, donuts, doughnuts, easy, fall recipe, fluffy, healthy, homemade, indulge, nut-free, plant-based, pumpkin, pumpkin spice, recipe, soft, sunbutter, sunflower seeds, traditional, vegan

Servings: Donuts

Calories: 309kcal

Author: Shanika

Ingredients

2 cups organic All-purpose flour (I used Bob's Red Mill; See Notes!)
½ cup organic brown sugar (I use Sugar in the Raw; Vegan-approved!)
2 tsps baking powder
½ teaspoon baking soda
2 tsps pumpkin spice (See Notes!)
¼ teaspoon sea salt
3 Tbsps vegan butter, melted (See Notes!)
1 teaspoon vanilla extract
½ cup organic pumpkin puree (Canned version, not pie filling!)
1 cup Almond milk + 2 Tbsps (You can use your favorite plant-based milk!)
1 teaspoon apple cider vinegar (See Notes!)
1-2 Tbsps SunButter, Creamy (See Notes!)

Other:

1 cup organic powdered sugar

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit and lightly dress your doughnut/donut baking pan wells with coconut oil using a paper towel or pastry brush.
Start by adding the Almond milk with the apple cider vinegar, mixing until combined and let it site for 5-10 minutes to create a ‘Buttermilk’.
In a medium bowl, sift together the all-purpose flour, brown sugar, pumpkin spice, baking powder, baking soda, and sea salt.
In a separate mixing bowl, add the ‘Buttermilk’, melted vegan butter, pumpkin puree, SunButter, and vanilla extract.
Next, add the wet ingredients in with the dry ingredients and using a rubber spatula, stir until well combined. **DO NOT OVER-MIX!**
Spoon the donut batter into a pipping bag and pipe it into prepared donut pan wells.
Bake donuts for 10-12 minutes or until fluffy or until a toothpick comes out clean.
Remove from oven and then let them cool for 5 minutes before turning them out onto a cooling rack so that they can continue to cool completely.

To Coat Donuts:

Add the powdered sugar to a shallow medium bowl and press each donut into the sugar, turning them over to their opposite sides and shaking off any excess. Set them back onto the cooling rack and continue until all donuts are coated.
Bon Appetit!

Notes

FLOUR: If you want your donuts to be more of a ‘cakey’ texture, substitute 1 cup of All-purpose flour with Super-Fine Cake Flour.

PUMPKIN SPICE: If you don’t have Pumpkin Spice readily available, you can use the following: 2 tsps ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and a pinch of allspice.

SWEETENER: If you choose to opt out of brown sugar, you can always substitute for coconut sugar or pure maple syrup instead. If using pure cane sugar, ensure that it is Vegan-approved such as the Wholesome brand, etc.

APPLE CIDER VINEGAR: If you choose not to use apple cider vinegar, simply substitute with lemon juice.

GLUTEN-FREE VERSION: To make these donuts GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: When using this GF flour, be sure to reduce the ‘buttermilk’ by ½ cup and add 1 tablespoon additional milk if needed.**

BUTTER: Instead of vegan butter, you can also use coconut oil or vegetable oil, if preferred.

SUNBUTTER: I definitely recommend purchasing a jar or two on their website or a major retailer like Amazon. Don’t worry–you can always see Where To Buy SunButter.

Nutrition