Ingredients
Makes ~24 holes
1/4 cup
Vegan Butter
1 tsp
Vanilla Extract
1
Pasture-Raised Egg
1/2 cup
Unsweetened Nut Milk
1/3 cup
Carrot Purée {instructions below}
Dry:
1 cup
1-1 Gluten Free Flour
1/3 cup
Big Tree Farms Brown Coconut Sugar
1/2 tsp each
Baking Powder & Soda
1 tsp
Cinnamon
1/4
tsp Nutmeg
Pinch of Sea Salt
Coating:
~2 tbsp
Melted Vegan Butter
1/3 cup
Big Tree Farms Brown Coconut Sugar
2 tsp
cinnamon
1/3 cup
Powdered Sugar
Pumpkin Purée:
1/2 lb
Baby Carrots
Pinch of Sea Salt
Makes ~24 holes
1/4 cup
Vegan Butter
1 tsp
Vanilla Extract
1
Pasture-Raised Egg
1/2 cup
Unsweetened Nut Milk
1/3 cup
Carrot Purée {instructions below}
Dry:
1 cup
1-1 Gluten Free Flour
1/3 cup
Big Tree Farms Brown Coconut Sugar
1/2 tsp each
Baking Powder & Soda
1 tsp
Cinnamon
1/4
tsp Nutmeg
Pinch of Sea Salt
Coating:
~2 tbsp
Melted Vegan Butter
1/3 cup
Big Tree Farms Brown Coconut Sugar
2 tsp
cinnamon
1/3 cup
Powdered Sugar
Pumpkin Purée:
1/2 lb
Baby Carrots
Pinch of Sea Salt
Directions
- For your purée, add carrots to a boiling pot of water with some sea salt. Let them cook for ~20 mins.
- Then add the carrots plus roughly 1/3 cup of the water to blender & pulse until creamy. Use + or – water for desired consistency. Set aside.
- Preheat your oven to 350°.
- In a bowl, use hand mixer to whip the butter & vanilla together. Then add in the remaining wet ingredients & beat again.
- Then, add in your dry ingredients. Evenly mix with a wooden spoon.
- Add to a mini muffin pan. I filled up about 23/24 molds. Smoothen out the tops. Cook in the oven for roughly 15-18 minutes.
- Then, let them cool for at least 15-20 mins before coating.
- While they cool, get your ingredients ready. Melt your butter in a small bowl. In another, add in your sugar + cinnamon mixture. And then in a 3rd bowl, add in powdered sugar.
- Dip some donuts into your melted butter, & then the sugar mixture. And then some straight into the powdered sugar. Enjoy!
- For your purée, add carrots to a boiling pot of water with some sea salt. Let them cook for ~20 mins.
- Then add the carrots plus roughly 1/3 cup of the water to blender & pulse until creamy. Use + or – water for desired consistency. Set aside.
- Preheat your oven to 350°.
- In a bowl, use hand mixer to whip the butter & vanilla together. Then add in the remaining wet ingredients & beat again.
- Then, add in your dry ingredients. Evenly mix with a wooden spoon.
- Add to a mini muffin pan. I filled up about 23/24 molds. Smoothen out the tops. Cook in the oven for roughly 15-18 minutes.
- Then, let them cool for at least 15-20 mins before coating.
- While they cool, get your ingredients ready. Melt your butter in a small bowl. In another, add in your sugar + cinnamon mixture. And then in a 3rd bowl, add in powdered sugar.
- Dip some donuts into your melted butter, & then the sugar mixture. And then some straight into the powdered sugar. Enjoy!