Pumpkin Spice Donuts - clean and healthy
Author: Annelina Waller
Prep time: 15 mins
Cook time: 13 mins
Total time: 28 mins
  • Pumpkin donuts
  • 140 g Hokkaido, pitted and washed (1 cup fresh pumpkin)
  • 190 ml plantmilk (1 cup)
  • 100 g banana flour* (1 cup)
  • 40 g coconut sugar (1/3 cup)
  • 50 g maple syrup (1/2 cup)
  • ½ tsp Pumpkin Spice
  • 1 pinch salt
  • ½ tsp natron
  1. Preheat oven to 200 degrees.
  2. Dice the pumpkin and cook with the vegetable milk with the lid closed. Then puree the pumpkin and the vegetable milk to a pulp.
  3. Pour into a bowl and mix with the remaining ingredients to a thick dough.
  4. Grease the donut forms and fill the dough into the donut bowls.
  5. Bake at 200 degrees top and bottom heat for 13-14 minutes until brown.
  6. Remove the donuts from the oven and sieve with coconut sugar.

2 tsp of coconut oil if you don't mind using oil and want it a lil more fluffy. I didn't use it for these ones but if I'd bring these donuts over to friends who are not used to a healthy, vegan diet, I'd probaply add 1-2 tsp.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-spice-donuts-clean-and-healthy/