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 Time25minutes
Cook Time35minutes
Total Time1hour
Servings10doughnuts
Ingredients
Doughnuts:
3cupsold fashioned oats
2flax/chia "eggs" *see note
1/4cupmaple syrup
1/4cuppeanut butter
2tablespoonswater
2/3cuppumpkin puree
2/3cupcooked carrots
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1teaspoonpumpkin pie spice
1/2teaspooncinnamon
1teaspoonsalt
1teaspoonvanilla extract
1/3cupfull-fat coconut milk
cornstarch or arrowroot powder for flouring pan
Glaze:
1/3cupmaple syrup
1/3cupcoconut milk
2teaspoonscornstarch or arrowroot powder
2/3cupwater
1teaspooncinnamon
1teaspoonvanilla
dash of salt
Instructions
Doughnuts:
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.
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:
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.
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.