Tradition at our house in recent years has been that birthdays = donut days. 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 convenience.
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 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 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.
Success! The 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”.
Hope you get to make these soon! And be sure to check out our other donut flavors at the bottom of this post.
Pumpkin Cake Donuts
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 Tb flax meal mixed with 3 Tb warm water (or 1 egg)
Lightly coat a doughnut tin or muffin tin with coconut oil. Preheat oven to 350℉
In a large bowl, combine flour, baking powder, baking soda. Whisk in sugar, nutmeg, cinnamon, and salt.
Add in the coconut oil until it becomes coarse crumbs. The Kitchen Aid Mixer (affiliate) is great for this.
In a separate bowl, mix together buttermilk, pumpkin, vanilla and “egg”.
Pour the wet ingredients into the flour mixture and mix until just combined. Don’t over mix.
Use a spoon to fill each mold 1/2 to full.
Bake until doughnuts spring back when touched. Start at 15 minutes.
Let cool before frosting.
1.5 Tbs. real maple syrup
1.5 Tbs. water
1 cup powder sugar
In a bowl, whisk powdered sugar and water. Mix until it becomes a thick paste. Add 1/4 teaspoon of water at a time until it reaches the consistency of a thin glaze. Drizzle or paint onto cooled donuts.