Who wouldn’t like a delicious pastry with a cup of hot tea or coffee on a cold winter day? I must tell you, it’s a great remedy for relieving stress and calming purposes. We drink tea a lot! It’s been proven that hot drinks and food are very comforting during cold gloomy weather. It has also been proven that during winter months, especially, people crave carbohydrates the most, which temporarily gives you more energy and boosts your mood.
My kids have been asking me lately to get doughnuts each time we pass by a bakery at a local grocery store. The moment I saw that ingredients list, I knew it was time to come up with something that would satisfy our mid-winter carb cravings, and at the same time keep it as clean as possible, so we don’t regret it later.
Ideally, I would gladly escape somewhere tropical, and forget about winter blues. Of course, there are other things that help me overcome winter blues, like calming lavender bath, taking up a hobby (I love to crochet), which really does the trick on helping to take the mind off of daily routines; catching up with friends, enjoying outdoors, and of course, eating nutritious food. But like all people, we have our “cheat” days, and when we crave carbs, we choose to make something on our own instead of buying it at the store. These Baked Vegan Doughnut Holes are super easy to make. They’re delicious, and you might want to make a double batch, just sayin’. This recipe makes 18 doughnut holes or 6 regular size doughnuts (or donuts?).
- 1 + 1/4 all purpose flour ( I used organic, unbleached)
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin spice (optional)
- 2 +1/2 tablespoons coconut oil, melted
- 1/2 cup almond milk
For the Cinnamon/Sugar Coating:
- 3 tablespoons coconut oil, melted
- 1 cup sugar (I used organic, raw)
- 1 + 1/2 tablespoons cinnamon
Preheat oven to 350 degrees F. Grease mini muffin pans (I used coconut oil spray). Whisk dry ingredients (flour, salt, baking powder, pumpkin spice). In a separate bowl, mix together wet ingredients (pumpkin puree, melted coconut oil, and almond milk). Fold in the wet ingredients into the dry ingredients.
Spoon the mixture into mini muffin pans. Bake 10-15 minutes until doughnut holes spring back when lightly pressed.
Let cool on a cooling rack while preparing a cinnamon/sugar coating.
Mix sugar and cinnamon together.
Dip doughnut holes into melted coconut oil, then roll them in the cinnamon sugar mixture.