Halloween is on a Saturday so that means this year, I have a little more time to put towards the holiday breakfast routine. Start the “treating” early in your home this year with some warm, glaze-y goodness!
Okay, so I know baked donuts are sort of a misnomer- they have more of a “muffin-y” consistency than their fluffier, fried counterparts. But I can promise you, your kids will be just as excited to wake up Halloween morning to the smell of these baking in the oven!
These simple, healthy donuts are a treat, no tricks!
And if you want DF/GF vegan pumpkin cookies for Christmas, make this recipe.
These donuts are not only delicious, they are a mama’s dream. Super fast to whip up and they’re low in sugar- a good start for this candy-laden holiday! Whenever you knock down the sugar content pump up the flavor with robust seasonings like cinnamon, ginger, nutmeg, and cloves instead- a good trick for kids and grown-ups alike!
The addition of pumpkin and oatmeal in these little tasties also make these treats high in fiber- which will keep your little ones satisfied through much of the morning! I made my own oat flour with some old-fashioned oats and a blender- so fun! I prefer oat flour because of it’s nutrient density (more fiber and protein). Plus it’s gluten-free if you need to avoid traditional wheat flours. Just dump uncooked oats in and let it go, shaking if needed to loosen the flour up as it processes.
DIY Gluten-Free Oat Flour- super simple and inexpensive!
You can also just buy oat flour at the store but making it yourself is so much less expensive! Otherwise, whole wheat flour works here too.
You don’t need a lot of pumpkin puree for this recipe but this time of year, I use pumpkin a lot (mmm, pumpkin pie oatmeal- recipe to come!). Just store what you don’t use in the freezer and thaw when you’re ready to use it.
Store leftover pumpkin puree in single serving freezer containers.
These donuts are easy to customize too. We added raisins to half the batter but you could also do something like chopped walnuts. It’s up to you- have fun with it!
Pumpkin Spice Donuts with Cinnamon Maple Glaze
- 3/4 cup oat flour
- 1-1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp ground ginger
- 3 dashes of ground nutmeg
- 1 dash of ground cloves
- 1/3 cup canned pumpkin puree
- 4 tbsp original Silk Almondmilk (or other desired plain milk alternative)
- 2 tbsp pure maple syrup
- Optional mix-ins: Raisins, nuts, etc.
Cinnamon Maple Glaze
- 3 tbsp pure maple syrup
- 1/2 tsp cinnamon
For the donuts:
Preheat oven to 300 degrees F. In a medium mixing bowl, wisk together all dry ingredients. When combined, wisk in wet ingredients. Next, incorporate any optional mix-ins. When you’ve finished mixing, the batter should be mostly smooth, perhaps slightly runny.
Spray a donut pan (or other muffin pan) with cooking spray and fill cavities with batter. Bake for approximately 17 minutes (keep an eye on them- they’re done when donuts are firm and a toothpick inserted in the center comes out clean).
Allow to cool- in the meantime, combine ingredients for glaze in a shallow bowl that’s wide enough to dip the donuts in face down. When donuts have cooled, dip them face down in the glaze mixture and set them on a plate.