London is particularly beautiful in Autumn, don’t you think? The parks are covered in yellow, red and orange leaves. The air is crisp. When the sun’s out, there’s nothing better than taking a walk holding a warm cup of coffee, accompanied by the crunching noise of leaves under your boots.
So, it’s only fair we give Autumn a proper welcome with an Autumnal recipe. Today, we’re making Pumpkin Cinnamon Sugar Donuts, using our new Doughnut Cake Mix! Getting your mouth watery already? We don’t blame you!
LELE’S Cake Mixes are all vegan, dairy-free, nut-free and gluten-free — an amazing treat for anyone with specific dietary requirements. You can also personalise the recipes with your favourite flavours. Keep checking our blog for recipe ideas on how to use our cake mixes!
- 1 LELE’S Doughnut Mix
- Sunflower oil
- Apple cider vinegar
- Plant-based milk
- 1 tin of pumpkin puree
Preheat the oven at 160°.
Empty 1 LELE’S Donut Mix into a bowl and add the sunflower oil, apple cider vinegar and plant-based milk according to the instructions at the back of the packaging.
Add a whole tin of pumpkin puree to the batter and blend together.
Scoop 1 tbsp of the donut batter into each donut shell and bake for about 12 minutes. Insert a thin skewer to check the donuts are ready.
Once the doughnuts are cooked through, leave them to cool and prepare a mix of sugar and cinnamon.
Finally, roll the donuts in the sugar-cinnamon mix and enjoy on a crisp Autumn morning!
Have fun baking xx