Oven-baked doughnuts are a great idea if you are looking for a healthier dessert that everyone loves. Especially if they are made with pumpkin and spelt flour, am I right?
These spelt flour and pumpkin doughnuts are incredibly delicious and super juicy – it is almost hard to believe that they are actually made from natural, nutritious ingredients. They are really easy to make too, and the whole process will require only about half an hour.
Another plus is that these doughnuts are vegan, oil-free, nut-free and possible to make without any added sweeteners.
Ingredients for the spelt flour pumpkin doughnuts
To make the doughnuts, you will need:
- spelt flour
- psyllium husks
- oat milk or this homemade hemp and almond milk
- agave nectar
- apple cider vinegar
- baking soda (bicarbonate of soda)
- ground turmeric.
This combination of ingredients is responsible for super juicy doughnuts without any added oil. Oats, psyllium and pumpkin will all help the dough retain a good level of moisture, since all of these ingredients tend to absorb a lot of water.
If you are using a really sweet pumpkin, and would like to avoid any added sweetness, the agave nectar is not a must. It will, however, make these doughnuts even tastier than they would be without it.
One requirement for this recipe that cannot really be skipped is using a silicone doughnut mould. Without any mould, the batter will simply be to runny and impossible to shape. It is worth buying those moulds though, because they make oil-free doughnuts possible. In my opinion, a useful piece of equipment to have in your kitchen.
Ode to the doughnut
When having a doughnut as juicy as this one in front of you, it is surely a pity to allow yourself to get carried away by philosophical reflections on the meaning of life; about if an oven-baked doughnut is a doughnut at all, if a doughnut with a hole in the middle can even be classified as such in the Balkan idea of a doughnut, or similar little things that can make your life a bit more bitter.
It feels nice to be living in a world where information is available at every corner, where there are answers behind a click and where you can eat vegan ćevapi, tofu cheesecake or plant-based štrukli, flourless bread and a doughnut without oil and yeast.
And what a doughnut it is!
With pumpkin, too, and who is there to judge. The doughnut is amazing, it is heavenly. You can try it for yourself with the following recipe.
- 1 cup pumpkin, cut into cubes
- 3/4 cup water
- 1 tbsp psyllium husks
- 5-6 tbsp home-made apple cider vinegar
- 1/3 cup oat milk
- 4 tbsp agave nectar
- 1 + 1/3 cup spelt flour T 630
- 1/3 cup finely ground oatmeal
- 2 pinches bicarbonate soda
- 2 pinches ground turmeric
- Mix spelt flour, ground oatmral, turmeric and bicarbonate soda in a bowl.
- Cook the pumpkin in 3/4 cup of water, only a couple of minutes to soften.
- Transfer the pumpkin into a blender, together with cooking water; add oat milk, agave nectar, apple cider vinegar and psyllium.
- Blend until you get a smooth mass.
- It will thicken a bit while being blended becauae psyllium will absorb water.
- Pour this mixture into the bowl with dry ingredients and mix well.
- Transfer the batter into moulds and vake on 175 °C for 20 minutes.
- Let the doughnuts cool down and decorate them as you like.
- I made a "white chocolate" glaze from cashews, cacao butter and oat milk coloured with butterfly pea flowers, but you can glaze them with simple dark chocolate and they will taste amazing too.