When the weather turns cooler, pumpkin and spice seem to top the list of comfort flavors we crave. Why not start the day with these delightful, seasonal donuts that are super easy to make. Some of the best donuts are made with yeasted dough and then deep-fried but when that's too much to handle, a simple batter like this one and a donut pan will do the trick. Look for donut pans in various sizes online, in Kohl's, BB&B, or your favorite kitchen store. I like the little mini-size pan but that's just because I can fit the whole donut in my mouth in one bite without missing a single crumb.
Preheat oven to 350ºF. In a small bowl, mix together vinegar, non-dairy milk, pumpkin, sugar, applesauce, and vanilla.
In a large bowl, mix together the flours, baking powder, baking soda, spices, and salt. Pour the wet ingredients into the bowl with the dry ingredients and stir gently to combine.
Spoon the batter into the zip-top bag and twist the top so no batter can escape. Holding the twisted end of the bag, cut the corner off the end so that the opening is about 1/4-inch wide. Alternatively, use a pastry bag with a large, plain tip. Pipe the batter around the holes in the donut pan. Bake for 10 to 12 minutes or until springy when touched. Let cool just for a few minutes.
While the donuts are baking, mix together sugar, and cinnamon in a small wide bowl or in a large ziplock bag. Once the donuts have cooled slightly, place them in the bowl or bag with the cinnamon-sugar, a couple at a time, and toss or shake to coat. Lift out gently and place on a cooling rack. Serve immediately.
Preheat oven to 350ºF. In a small bowl, mix together vinegar, non-dairy milk, pumpkin, sugar, applesauce, and vanilla.
In a large bowl, mix together the flours, baking powder, baking soda, spices, and salt. Pour the wet ingredients into the bowl with the dry ingredients and stir gently to combine.
Spoon the batter into the zip-top bag and twist the top so no batter can escape. Holding the twisted end of the bag, cut the corner off the end so that the opening is about 1/4-inch wide. Alternatively, use a pastry bag with a large, plain tip. Pipe the batter around the holes in the donut pan. Bake for 10 to 12 minutes or until springy when touched. Let cool just for a few minutes.
While the donuts are baking, mix together sugar, and cinnamon in a small wide bowl or in a large ziplock bag. Once the donuts have cooled slightly, place them in the bowl or bag with the cinnamon-sugar, a couple at a time, and toss or shake to coat. Lift out gently and place on a cooling rack. Serve immediately.
