Baked Apple Cider-Pumpkin Spice Donuts (Vegan) (Edit recipe)

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‘Tis the season of apple cider donuts & pumpkin spice, so I combined these 2 fall favorites into one with these delicious, warmly spiced baked donuts that are also vegan and nut-free.
20 minutes to 25 minutes
8 minutes to 11 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:203
Fat:5 g
Carbohydrates:38 g
Protein:2 g
Cholesterol:0 g
Sodium:275 mg
Fiber:1 g
Sugars:22 g
Calculated per serving.

Serves: 12

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees. Lightly spray 2 donut pans with nonstick spray; set aside.
  2. In large bowl, whisk to combine flour, sugars, baking powder, salt, cinnamon, and nutmeg.
  3. Add the apple cider, oat milk, pumpkin, and melted butter; stir to combine.
  4. Evenly spoon batter into prepared donut pans, filling each to about 3/4 full.
  5. Bake on middle rack of oven for 8-11 minutes, or until donuts spring back when gently pressed.
  6. Cool in pan. Meanwhile, in shallow bowl combine sugar, cinnamon, and nutmeg. In a separate shallow bowl, add melted butter.
  7. Remove donuts from pans. Dip each donut in melted butter; letting excess butter drip back into bowl. Coat each donut in spiced sugar mixture, flipping donut several times until fully coated. Place donuts on wire rack or plate. Serve immediately or store in single layer in airtight container at room temperature for up to 2 days. Makes 12 donuts.

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