We have ourselves a major snow day in Denver today! What better than spending it preparing for Thanksgiving & sharing a recipe with all of you?
I’m almost positive that I’ve already shared this recipe on the blog. It’s just too good to not share again. It also happens to be one of the best Thanksgiving breakfasts, especially if you’re wanting to save room for your Thanksgiving meal.
These can be made the night before or the day of, maybe even a few days beforehand! They’re vegan + easy to make + & obviously delicious.
If doughnuts aren’t your jam, then I’m pretty sure you can make these into muffins. All you’ll need is a muffin pan rather than a doughnut pan! I love a good doughnut, especially when I know that they’ve been prepared with simple ingredients & don’t have unnecessary sugar.
Are you ready for this recipe or what?!
+ 1/2 cup of pumpkin puree
+ 1 overripe banana
+ 1/2 cup almond milk
+ 1 cup + 2 tablespoon of flour
+ 1/2 teaspoon of cinnamon
+ 1/2 teaspoon of salt
+ 3/4 teaspoon of baking soda
+ 1/4 cup of sugar
+ 1/2 teaspoon of ginger powder
+ In a large bowl, mix the pumpkin, banana, & almond milk. Then add in the flour, cinnamon powder, salt, baking soda, sugar, ginger powder, & mix. +Bake at 350 degrees for 15-18 minutes. I got this recipe from cookwithkushi.com through Pinterest! She fried these and made them into doughnut holes. I baked them in a doughnut pan. I found my doughnut pan on Amazon, click here.
+ I coated the doughnut holes with a cinnamon, sugar, & vegan butter mix. About 1 tablespoon of butter & sugar. & 1 teaspoon of cinnamon. Once the doughnuts have cooled, dip the doughnuts in the cinnamon + sugar mix!
& see what I mean by being the best Thanksgiving breakfast? You can choose to have one doughnut to save room for your big meal or maybe you decide to have three because you only live once, lol. Pair this pumpkin doughnut with your coffee and enjoy your Thanksgiving morning.
Happy almost Turkey Day from the girl who won’t be eating any Turkeys, lol! I still like to celebrate Thanksgiving and prepare all of the side dishes, so that’s what I’ll be doing for the next couple of days.
To see how you can make a PSL two different ways, click here!
xx, Aubrianna