Moist, soft & fluffy, oil-free Pumpkin Orange Donuts. Baked to perfection then rolled in sugar. So easy to make & no mixer required! All you need is a spoon & a bowl. No donut pan? Don't worry, I've got you covered, but just so's you know....everything tastes better in donut shape! ;O)
Add the cashew nut butter and the pumpkin to a small bowl or jug and stir until well combined.
Add the milk and orange zest to the pumpkin mixture and stir until smooth
Pour the liquid into the dry ingredients and stir to combine. Don't over stir. Just enough that everything is combined and you can't see any dry four.
Carefully spoon into the prepared pan
Bake for 13 - 15 minutes or until a tooth pick comes out clean.
Leave to cool just long enough that you can handle the pan and donuts without burning yourself, then turn them out onto a cooling rack.
Coat in sugar (see recipe notes)
Pumpkin spice isn't something that is readily available in Europe. It is a mix of a few different spices and you can easily make your own. Here is a great quick recipe. If you do not have a donut pan you can use a mini muffin pan to make donut holes instead. You can also bake asfull size muffins . Just be sure to adjust the cooking time to suit the different volume of batter.If you would prefer to not use the coconut oil to make the sugar stick, roll the donuts in sugar while they are hot. Just leave them to cool until they are comfortable to handle first.If you want a lot of sugar to stick then lightly brush the donuts with coconut oil before rolling in the sugar. It is best to do this as you want to eat them as they tend to go a bit damp if stored once coated.Store the donuts in an airtight container. They are best eaten the same day but are ok the day after too.These donuts freeze very well as long as you don't coat them in sugar first.