315g Better Batter Artisan Baker's Blend Flour or Better Batter Original Blend Flour 1/2 cup (100g) organic cane sugar or Maple sugar 1/2 cup (100g) Brown sugar or Maple sugar 3 teaspoons pumpkin spice 2 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1 1/4 cup hemp seed milk or oat milk 2 Tablespoons apple cider vinegar 1/4 cup neutral oil 1/2 cup pumpkin puree 1 teaspoon molasses 1 teaspoon vanilla extract Cinnamon Sugar Coating:

3/4 cup organic cane sugar

3 teaspoons cinnamon

Preheat the oven to 400 degrees F and spray donut pans with cooking spray.

Sift the Artisan Baker's Blend or Better Batter Original Flour, sugar, brown sugar, pumpkin spice, baking powder, baking soda, and salt together in a bowl. Set aside.

In separate bowl, mix the milk and apple cider vinegar together and let sit for 5 minutes to turn into “buttermilk”.

To the milk mixture, add the oil, pumpkin puree, molasses, and vanilla. Mix until combined. Pour the wet ingredients into the dry ingredients and mix just until combined. Using a piping bag, pipe the dough into the donut molds filling them 3/4 of the way. Bake for 10-12 minutes or until a toothpick inserted comes out clean.

To coat the donuts, mix the sugar and cinnamon together in a ziplock bag. While the donuts are still warm, place each donut in the bag and shake so the coating sticks. Place on a cooling rack to cool. Enjoy!