Ingredients
Scale
- 2 cups rolled oats (blended into flour)
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg (or flax egg for vegan)
- 1/3 cup pure maple syrup
- ½ cup almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- Optional: Cinnamon sugar or maple glaze for topping
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a donut pan with non-stick cooking spray or coconut oil. Place your rolled oats into a high-speed blender or food processor and pulse until they reach a fine, flour-like consistency. This ensures your “donuts” have a cake-like texture rather than a chunky oatmeal feel.
- In a large mixing bowl, whisk together the oat flour, baking powder, pumpkin pie spice, and salt. In a separate medium bowl, combine the pumpkin puree, egg, maple syrup, milk, and vanilla extract. Whisk the wet ingredients until smooth, then pour them into the dry ingredients. Stir gently until just combined; do not overmix, as this can make the donuts dense.
- Transfer the batter into a piping bag or a large Ziploc bag with the corner snipped off. Carefully pipe the batter into the prepared donut cavities, filling them about ¾ of the way full. If you don’t have a bag, use a small spoon to carefully drop the batter in and smooth the tops. Tap the pan on the counter to remove any air bubbles.
- Place the pan in the center rack of the oven and bake for 18–20 minutes, or until the donuts are firm to the touch and a toothpick comes out clean. Remove the pan from the oven and let the donuts cool for at least 5 to 10 minutes before gently popping them out onto a wire rack. Cooling is essential to prevent them from breaking.
- Once cooled, you can enjoy them plain or add a topping. For a classic fall feel, dip the tops in a little melted butter and then into a cinnamon-sugar mixture. Alternatively, whisk together 1/2 cup powdered sugar and 1 tablespoon maple syrup for a quick glaze to drizzle over the top.
- Cook Time: 30 minutes