# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground ginger
→ Wet Ingredients
10 - 1 cup pumpkin puree
11 - 1/2 cup unsweetened almond milk or other plant milk
12 - 1/3 cup neutral oil such as canola or sunflower
13 - 2 teaspoons vanilla extract
14 - 1 teaspoon apple cider vinegar
→ Cinnamon Sugar Coating
15 - 1/3 cup granulated sugar
16 - 1 teaspoon ground cinnamon
17 - 3 tablespoons vegan butter, melted
# Method:
01 - Preheat oven to 350°F. Lightly grease a standard donut pan or muffin tin with oil or nonstick spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly incorporated.
03 - In a medium bowl, whisk pumpkin puree, unsweetened almond milk, neutral oil, vanilla extract, and apple cider vinegar until smooth and fully emulsified.
04 - Add wet ingredients to the dry mixture and gently fold with a spatula until just combined. Avoid overmixing to maintain a tender texture.
05 - Spoon or pipe batter evenly into prepared pan cavities, filling each about three-quarters full. Bake for 16–18 minutes until a toothpick inserted in the center emerges clean.
06 - Transfer pan to a wire rack and allow donuts to cool for 5 minutes. Remove donuts from the pan and let them cool fully on the rack.
07 - In a shallow bowl, mix granulated sugar with ground cinnamon. Brush each donut with melted vegan butter, then roll thoroughly in the cinnamon sugar mixture to coat.
08 - Serve donuts warm or at room temperature as preferred.
