Tuesday, September 27, 2011

Mini Pumpkin Spice Donuts (Vegan, GF)

I absolutely love the holiday season. Christmas has always been my favorite time of the year, but I must say that Fall is catching up to it. We might not have "real" seasons in Los Angeles, but it's definitely starting to feel like Fall here. The cold(ish) weather, the light blustery winds, and the pumpkin baked goods and coffee drinks popping up everywhere...

I am a huge fan of pumpkin. In fact, Mr. Pixie Crust and I had our first unofficial date over pumpkin pancakes (he's a big fan too). I'm planning on baking up all kinds of pumpkin treats this October, but to start, I decided to finally give my new mini-donut pan a whirl by baking up a batch of mini pumpkin spice doughnuts that are both gluten free and vegan. These festive little guys are moist, just dense enough, and filled with pumpkin goodness. Plus, I discovered that mini donuts are some of the most simple, yet fun treats to make! I can't wait to keep trying out new baked donut recipes.

Equipment Needed:

-12 cup mini-donut pan
-pastry bag or durable plastic freezer bag

For the Pumpkin Spice Donut Batter (makes about 3 dozen mini donuts):

1/2 cup Bob’s Red Mill all purpose flour
1/4 cup potato starch
1/2 cup sorghum flour
3/4 cup sweet white rice flour
1 1/2 tbsp pumpkin pie spice
1/2 tbsp cinnamon
1 cup brown sugar
1 tbsp maple syrup
2 tsp. baking soda
2 tbsp apple cider vinegar
1/2 tsp. salt
1 cup canned pumpkin
1/4 cup coconut milk
1 tsp. vanilla extract
3 tbsp canola oil
1/2 tbsp vanilla extract

Preheat oven to 400°F. Spray donut pan with nonstick cooking spray.

In large mixing bowl, sift together flours, brown sugar, baking soda and salt. Add coconut milk, vinegar, vanilla extract, oil and maple syrup to dry ingredients. Mix well (gluten free batters cannot be “overmixed”). Using a pastry bag to pipe batter inside each cup, fill each donut cavity a little more than 1/2 full.

Bake 8-10 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4–5 minutes before removing.

For donut glaze
1 cup confectioner's sugar
1 tbsp, plus 1 tsp dairy free milk (I used rice milk)
1 tsp vanilla extract

Sift powdered sugar. Add milk and extract and stir until fully combined. Glaze should be thick enough to coat donut, but thin enough so that it does not clump and you need to hold donut upside down for a few seconds to allow excess glaze to drip off.

Dip top of each donut into bowl of glaze, allowing excess to drip off before placing on platter or parchment paper. After glaze has set on donut for a minute or so, dip top half into choice of sprinkles (or leave plain, if desired).


  1. Holy Batman!! I cannot believe how good that recipe sounds :) Can't wait to try it...and it's GF & Vegan?? Too amazing!

    I was wondering what exactly Sorghum flour is? Can I get it at Wholefoods or is it more a specialist baking item?

    Thanks Pixie! xx

  2. Hi Parisa,
    Yes they are gluten free AND vegan! People at work ate them up this morning and could not tell the difference.

    Sorghum is an alternative type of grain. All of the flours I used in this recipe are available at Whole Foods! In fact, each type was also Bob's Red Mill.

    Thanks for the comment, Parisa! I hope you're well!

  3. Was wondering if you would be able to contribute this recipe to my upcoming cookzine "Hungry Monkey #2: Vegan Donut Issue" which will benefit 8 rescued lab monkeys? If so could you let me know by emailing me at sanctuaryfunds@gmail.com

    I will definitely give you credit and write a little blurb about your blog. :)