Pumpkin Donuts

Second Donut Attempt!

Pumpkin Donut (photo credit: can you stay for dinner)
Pumpkin Donut (photo credit: can you stay for dinner)

The next victim of my donut baking pan was a much less ambitious recipe. Cake donuts made with Betty Crocker’s gluten free yellow cake mix. If they don’t sell that near you, or if it’s too expensive, you can use your own preferred GF flour blend.

  • Combine mix with 1 flax egg, 1/2 can of pumpkin (the pumpkin does most of the egg replacing) and 1/2 cup melted vegan margarine (add sugar if using your own flour, none needed with cake mix!). Stir in cinnamon, nutmeg, clove (pumpkin pie spice) and/or a tsp of molasses if available.
  • Pour into donut pan. Batter can be rising up over the edge of the tin.
  • Bake at 350 until toothpick comes out clean (15-20 min)

Feel free to top with sugar (before baking), agave or maple syrup (before or after baking), or a vegan cream cheese glaze (mix or puree vegan cream cheese-style spread with sugar) or other icing!

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