Ingredients
- 1/2 tsp apple cider vinegar
- 6 tbsp non-dairy milk
- 1/2 cup fresh or canned pureed pumpkin
- 1/4 cup organic cane sugar
- 3 tbsp unsweetened applesauce
- 2 tbsp lightly packed brown sugar
- 2 tbsp earth balance
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon + 1/2 tsp ginger
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup earth balance
- 1/2 cup sugar
- 1/2 tsp cinnamon
Steps
- Whisk the milk and vinegar in a bowl, then let them stand for 5 minutes.
- Stir in the pumpkin, applesauce, sugars, and 2 tablespoons melted butter.
- Mix in the flours, baking powder, baking soda, cinnamon, ginger, and salt until just combined.
- Spoon the batter into two greased 12-cup mini-doughnut pans.
- Bake at 350 F for 10 to 12 minutes, then cool the doughnuts for 3 minutes.
- Brush the doughnuts with the remaining melted butter and coat them with sugar mixed with cinnamon.
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