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Vegan Baked Butternut Squash Donuts

7 October, 2016 by Giselle Rochford 12 Comments

Need an easy, healthy fall dessert that isn’t smothered in pumpkin? These vegan baked butternut squash donuts are a delicious fall-friendly alternative.

Vegan Baked Butternut Squash Donuts (made with spelt flour and refined sugar free) via ExSloth.com

I don’t think butternut squash gets the love it deserves this time of year. We all go on and on about pumpkin but somehow forget the many other types of squash available to us.

So this year I promised myself to branch out into the rest of the squash family. And true to my word, my most recent trip to the market resulted in me leaving with way more squash than I could eat in a month.

Vegan Baked Butternut Squash Donuts #healthydessert #falleats

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At first, I wasn’t sure what to do with it all. But eventually, I ended up freezing most of it, roasting some for meals this week and steaming and pureeing the rest to use in baked goods. Like these vegan baked butternut squash donuts.

Vegan Baked Butternut Squash Donuts (made with spelt flour and refined sugar free) via ExSloth.com

The last time I baked with butternut squash, I made this maple coconut butternut squash bread that legit changed my life. And by that, I mean it kickstarted my obsession with making hidden veggie quick breads and muffins.

Needless to say, butternut squash will forever have a place in my heart. And my baked goods.

I actually can’t believe it’s taken me almost two years to bake with it again. But I gotta say, these butternut squash donuts are so worth the wait.

Vegan Baked Butternut Squash Donuts (made with spelt flour and refined sugar free) via ExSloth.com

Vegan Baked Butternut Squash Donuts

I find butternut squash puree to be a lot less liquidy than pumpkin puree. So, while my pumpkin donuts were on the moist side, these butternut squash donuts are much more airy and cake-like.

Regardless, they’re still tasty AF. They’re perfectly spiced, soft, cakey, refined sugar free and made with spelt flour. And they come together in under 30 minutes.

So if you’re already sick of pumpkin or just want to enjoy a non-pumpkin dessert this fall, these butternut squash donuts are for you.

Vegan Baked Butternut Squash Donuts (made with spelt flour and refined sugar free) via ExSloth.com

What about you?

What’s your favourite non-pumpkiny fall dessert? Any suggestions for what I should do with all that squash?

p.s. If you make these donuts, I’d love to hear what you think. Leave a comment and rate the recipe or take a pic and tag it @ExSloth on Instagram!

More vegan donut recipes:

  • pumpkin spice donuts
  • orange poppy seed donuts
  • golden milk donuts

Vegan Baked Butternut Squash Donuts (made with spelt flour and refined sugar free) via ExSloth.com

Vegan Baked Butternut Squash Donuts
 
Print
Prep time
10 mins
Cook time
13 mins
Total time
23 mins
 
Need an easy, healthy fall dessert that isn't smothered in pumpkin? These vegan baked butternut squash donuts are a delicious alternative.
Author: GiselleR @ ExSloth.com
Recipe type: Dessert
Cuisine: Vegan
Serves: 6 donuts
Ingredients
For the donuts:
  • 1 tbsp ground flax + 3 tbsp water
  • ¼ cup almond milk + ½ tbsp ACV
  • 1 cup spelt flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ½ tbsp pumpkin spice
  • ¼ tsp nuteg
  • ⅓ cup butternut squash puree*
  • ⅓ cup maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
For the streusel topping:
  • 2 tbsp spelt flour
  • 2 tbsp coconut sugar
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 1 - 2 tbsp coconut oil, softened but not melted
  • Optional: 1 tbsp quick cooking oats, 1 tbsp chopped pecans
Instructions
  1. Whisk together ground flax and warm water in a small bowl. In another bowl combine milk and apple cider vinegar. Let them stand for about 5 minutes
  2. Preheat oven to 400F and grease a donut pan and set aside
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice and nutmeg
  4. In another bowl, add the butternut squash puree, maple syrup, coconut oil, vanilla, flax egg and milk and mix well
  5. Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix the dough
  6. Pour dough into a ziplock bag and snip the edge off of one corner. You can also use a pastry bag if you have one
  7. Pipe the dough into the donut pan. You should fill 6 cavities
  8. Combine the ingredients for the streusel topping, except the oil, in a small bowl and mix well
  9. Cut in the oil with a fork or your fingertips until crumbly
  10. Sprinkle the topping onto each donut, pressing firmly to ensure it sticks when baking
  11. Bake for 12 - 13 minutes. Let cool in pan for a couple minutes then turn over onto a wire rack
  12. Best when served warm but store any extras in an airtight container in the fridge
3.5.3208

Liked this recipe? Pin it for later:

Vegan Baked Butternut Squash Donuts (made with spelt flour and refined sugar free) via ExSloth.com

Want more butternut squash recipes? Try this one:

Maple Coconut Butternut Squash Bread via @ExSloth | ExSloth.com

 

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Filed Under: Desserts, Recipes

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Comments

  1. Rebecca @ Strength and Sunshine says

    7 October, 2016 at 7:32 am

    It’s apple and pear everything for me, I could always take or leave pumpkin 😛
    Rebecca @ Strength and Sunshine recently posted…Friday Finisher 10/7/16

    Reply
    • Giselle Rochford says

      7 October, 2016 at 1:17 pm

      I haven’t jumped on the apple train yet but I’ve been buying so many pears. So good!👌

      Reply
  2. Emily Swanson says

    7 October, 2016 at 11:32 am

    OOH I love butternut squash; we just had butternut squash soup; I would love to try it in a baked good. Your bread and doughnuts both sound good.
    Emily Swanson recently posted…Apple White Chocolate Caramel Bars + A Giveaway Announcement!

    Reply
    • Giselle Rochford says

      7 October, 2016 at 1:16 pm

      I haven’t made soup yet but Canadian thanksgiving is on Monday so that’ll be happening real soon 😍😍👌

      Reply
  3. Chelsea's Healthy Kitchen says

    8 October, 2016 at 8:33 am

    Pumpkin desserts are my favourite in the fall – I’m actually making 3 different pumpkin desserts this weekend lol. But I’ve never tried baking with other types of squash. These look delicious, especially the streusel topping!
    Chelsea’s Healthy Kitchen recently posted…Small Batch Stovetop Baked Beans

    Reply
    • Giselle Rochford says

      10 October, 2016 at 5:19 pm

      I highly recommend baking with butternut squash! Surprisingly, I haven’t done any baking with pumpkin yet this season even though I’ve already gone through an entire can. Savoury pumpkin recipes ftw this year apparently lol

      Reply
  4. Nayna Kanabar says

    10 October, 2016 at 5:39 pm

    What a lovely recipe, great flavours and I like that they are vegan.

    Reply
  5. Diana says

    10 October, 2016 at 7:48 pm

    I recently got a doughnut baking tray but still haven’t used it, now I know which flavour am I going to try first! Yum!

    Reply
    • Giselle Rochford says

      11 October, 2016 at 9:51 pm

      Oh man! Welcome to the world of homemade baked donuts 😀 Let me know what you think if you give these a try, Diana 🙂

      Reply
  6. Platter Talk says

    10 October, 2016 at 7:58 pm

    Your baked donuts look very tasty! I love the fact that they contain squash and are baked. Will try.

    Reply
  7. Jillian says

    10 October, 2016 at 10:38 pm

    These Butternut Squash Donuts look incredible, I bet they taste like Fall!
    Jillian recently posted…Beef Bolognese Sloppy Joes

    Reply
    • Giselle Rochford says

      11 October, 2016 at 9:53 pm

      Definitely taste like all the best parts of fall 😀

      Reply

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