Tradition at our house in recent years has been this.
birthdays = donuts
And while my non-food allergy son can enjoy a quick trip to the donut shop with dad,
my food allergy son doesn’t have that luxury.
So I often make him safe, milk-free and nut-free donuts from scratch.
But this year,
I thought my pre-teen might really enjoy a variety of donuts NOT made by mom.
Enthusiastically, I offered to pick up three different boxes and flavors of milk-free donuts at the grocery store.
They do contain egg but not milk or nuts.
My son’s response?
He preferred me making them.
A donut buffet for the whole family, would I mind working on that?
Sure thing, kiddo!
Way to make your mom feel needed. xoxo
Knowing he loves chocolate donuts and vanilla donuts,
I first added those to the line-up.
Then I was motivated to create a new special flavor for my special birthday boy.
The dairy-free, egg-free Pumpkin Maple Donut was pulled off without a hitch,
and we absolutely love the simple maple glaze.
We frosted our vanilla donuts with it, too!
If you don’t have a donut pan (affiliate), these can be made in a muffin pan.
Fill muffin wells only 1/3 full so they come out similar to donut size.
Or mini muffin pans (affiliate) make adorable “donut holes”.
These are the best pans ever, by the way!
The donuts will pop right out and clean up is so easy!
Making donuts should be easy and fun.
Hope you get to make these dairy-free and egg-free pumpkin maple donuts soon!
And be sure to check out our other donut flavors at the bottom of this post.
Pumpkin Cake Donuts Dairy-Free, Egg-Free, Nut-Free
Makes 6 Regular Donuts
1 cup white whole wheat flour (or white flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 tablespoons coconut oil
1/4 cup dairy-free buttermilk (1/4 cup dairy-free milk mixed with 1 tsp. lemon juice or vinegar)
1/4 cup canned pumpkin
1 teaspoon vanilla extract
1 flax egg (or 1 egg)
Lightly coat a doughnut tin or muffin tin with coconut oil.
Preheat oven to 350℉
In a large bowl or your Kitchen Aid Mixer bowl, (affiliate) combine 1 c. flour, 1 tsp. baking powder, 1/4 tsp. baking soda.
Whisk in 1/2 c. sugar, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon, and 1/2 tsp. salt.
Add in 2 Tbs. coconut oil until it becomes coarse crumbs. The Kitchen Aid Mixer (affiliate) is great for this.
In a separate bowl, mix together buttermilk, 1/4 c. canned pumpkin, 1 tsp. vanilla and egg or flax egg.
Pour the wet ingredients into the flour mixture and mix until just combined. Don’t over mix.
Use a spoon to fill each donut well 1/2 full.
Bake until doughnuts spring back to the touch. Start at 12 minutes.
Let cool before frosting.
1 Tbs. real maple syrup
1 Tbs. water
1 cup powder sugar
In a bowl, whisk powdered sugar and water.
Add 1/4 teaspoon of water at a time until it reaches the consistency of a drizzle glaze.
Drizzle or paint onto cooled donuts.
Or dip the donuts into the glaze, top down.