Updated: May 22
In my hometown fall begins September 1st with apple season. Apples are a staple flavor of fall and these doughnuts are the perfect fall treat to start the fall season.
2 cups of all purpose flour
2/3 cup of granulated sugar
1 tablespoon baking powder
1/2 cup unsweetened applesauce (replaces two eggs)
1 cup of almond milk
1 tablespoon cinnamon
melted vegan butter to cover for the doughnuts for the topping to stick
Cinnamon Sugar Topping:
1 part Cinnamon
2 parts Sugar
For every tablespoon of cinnamon add 2 tablespoons of sugar.
My mom didn’t enjoy the store bought pancake mix but you can also use vegan Bisquick original. Use applesauce and almond milk to complete the recipe on the back of the box. Check Bisquick's website for updated information as this information is subject to change.
Combine the dry ingredients for the batter in a mixing bowl and slowly add the wet ingredients of applesauce and almond milk. Yes, it's really that easy.
Pour the batter into doughnut molds to pop into the oven or pour into a doughnut maker to bake.
After the doughnuts have baked, remove the doughnuts from the molds and allow the doughnuts to cool.
For the cinnamon sugar topping combine 1 part cinnamon and 2 parts sugar in a bowl. For every tablespoon of cinnamon add two tablespoons of sugar.
Melt the vegan butter and paint the butter across the tops of the doughnuts. Dip the doughnuts into the cinnamon sugar to coat the tops.
Break out your favorite mug and enjoy!