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    Pumpkin Maple Mini Donuts (Vegan, Dairy-free, Gluten-free, Allergen-friendly)

    Pumpkin Maple Mini Donuts


    • 1 + 1/2 cups Gluten-free all purpose flour
    • 1/2 cup Coconut sugar
    • 1/4 cup Pumpkin Maple Instant Latte 
    • 1 tsp Baking soda
    • 1 tsp Baking powder
    • 1/2 tsp Salt
    • 2 tsp Pumpkin pie spice
    • 1/4 cup Vegan butter, melted and cooled (or Coconut Oil)
    • 1/2 cup Pumpkin puree
    • 1/3 cup Dairy-free milk (oat, coconut)
    • 1 tsp Apple cider vinegar
    • 1 tsp Pure vanilla extract
    • 1 tsp Maple extract 
    • 1/2 cup Powdered sugar


    1. Preheat the oven to 350F. Grease a mini donut pan with cooking spray.
    2. In a large bowl, combine the gluten-free flour, coconut sugar, Pumpkin Maple Instant Latte, baking soda, baking powder, salt, pumpkin pie spice and whisk together.
    3. Add in melted vegan butter, pumpkin puree, dairy-free milk, apple cider vinegar and vanilla. Whisk to combine.
    4. Spoon the batter into the donut pan wells.
    5. Bake for 8 minutes, until a toothpick inserted into the donut comes out clean.
    6. Let cool for a few minutes and then turn donuts out onto wire rack.
    7. Pour powdered sugar into a shallow bowl. Press donuts into the powdered sugar on both sides. Happy Crunching! 

    We hope you enjoy this recipe! Leave a comment to let us know if you enjoyed this recipe. Please tag @healthycrunch and post a pic of you enjoying this recipe.