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Healthy Maple Peanut Butter Pumpkin Snack Doughnuts (Vegan+GF)

Next time those sweet snack-time cravings hit, try making something that's a little healthier rather than diving into the oreos and candy.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10 doughnuts

Ingredients

Doughnuts:

  • 3 cups old fashioned oats
  • 2 flax/chia "eggs" *see note
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter
  • 2 tablespoons water
  • 2/3 cup pumpkin puree
  • 2/3 cup cooked carrots
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup full-fat coconut milk
  • cornstarch or arrowroot powder for flouring pan

Glaze:

  • 1/3 cup maple syrup
  • 1/3 cup coconut milk
  • 2 teaspoons cornstarch or arrowroot powder
  • 2/3 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • dash of salt

Instructions

Doughnuts:

  1. Pour oats into a food processor or blender and pulse until almost as fine as flour (it's okay if there are still a few unground oats, it will add texture). Pour into a separate bowl and add "eggs", syrup, peanut butter, and water to processor. Pulse until smooth then add remaining ingredients for doughnuts and again pulse until smooth. Pour in your ground oats and pulse just to mix in.
  2. Grease a doughnut pan very lightly with oil and dust well with cornstarch or arrowroot powder. Spoon batter into pan molds and fill each of 10 slots until slightly heaping over rim. Bake for 18 - 22 minutes or until lightly browned on top. Remove from oven and cool completely before gently loosening from pans with a spoon.

Glaze:

  1. Whisk together maple syrup, coconut milk, and cornstarch (or arrowroot) in a small saucepan until smooth. Add water and cinnamon and place over low heat. Cook, stirring constantly, until the mixture just begins to thicken. Remove from heat and stir in vanilla and coconut oil until smooth. Allow it to cool for at least 5 minutes, the pour over cooled doughnuts and serve as soon as possible.
  2. Store in an airtight container for up to 5 days.

Recipe Notes

For each vegan egg, combine 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. This recipe can also be made in a muffin tin if you don't have a doughnut pan.