Golden Donuts

Golden Donuts – these take me WAY back. Like many Canadians, my first (real) job was at a lil’ joint called Tim Horton’s. I was 13 and made $5.40/hr. If it wasn’t the money that kept me there, it was definitely the people. When we weren’t running our butts off to feed the afternoon rush, we were powdering & icing donuts. The powdered ‘nuggets’, better known as timbits, were my favourite. We may, or may not have, got into a few nugget fights. It’s what teenagers do (the supervisor started it – also a teenager). Powdered sugar EVERYWHERE. When I arrived home, my mom would say “…hard day?”. You have no idea, mom – I would totally milk it. These Golden Donuts are packing fresh ginger, turmeric, cinnamon, nutmeg, and a pinch of cardamon i.e. plenty of spice. They’re super easy to whip together, perfect for the season, & taste like a dream…a childhood dream.

Golden Donuts
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Light & fluffy, these spicy donuts are a perfect addition to morning tea + coffee. We skipped the icing and tossed these delightful 'nuggets' in a mouthwatering blend of organic powdered sugar, cinnamon, nutmeg, & a pinch of cardamon. 

Course: breakfast, snack, sweet treat
Cuisine: plant based
Keyword: golden donut, spiced, powdered
Servings: 8 donuts
Author: thecrimsonsink
Golden Donuts
  • 1&1/2 cups sprouted spelt flour
  • 1&1/2 tbsp baking powder (makes them SUPER fluffy)
  • 1/2 tsp ground turmeric
  • 1/8 tsp sea salt
  • 1 cup unsweetened almond milk *room temp.
  • 1/4 cup pure maple syrup
  • 2 tbsp walnut oil or alternative
  • 1 tbsp fresh ginger, finely grated
  • 2 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • plant based butter, melted *to grease the baking sheet
Powdered Spice Coating
  • 1/2 cup organic powdered sugar
  • 1 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cardamon
  1. Preheat the oven to 350*F. Grease the *donut baking sheet and set aside.

  2. Add the flour, baking powder, turmeric, and sea salt to a large bowl. Whisk until combined and set aside.

  3. In a separate bowl, add the almond milk, maple syrup, oil, ginger, lemon juice, and vanilla. Whisk well until combined.

  4. Make a well in the dry ingredients, and pour the wet ingredients into the well. Whisk until everything is just combined and there are few to no lumps showing through - don't over whisk though i.e. too smooth = flat donuts.

  5. Allow the batter to rest for a couple minutes.

    *For ease of 'pouring' the batter into the donut molds, use a piping or ziploc bag with the tip trimmed off.

  6. Carefully and evenly pour the batter into each prepared donut mold on the baking sheet. Place in the oven, middle rack, and bake for 15mins or until the donuts are cooked through - they'll feel sponge-like to touch.

  7. Prepare the powdered spice coating while the donuts are baking. In a large ziplock bag, add the powered sugar, cinnamon, nutmeg, and cardamon. Toss until blended.

  8. Remove the baking sheet from the oven and allow the donuts to cool slightly. Then, carefully flip the donuts out onto cooling rack. *While still warm, one by one, toss each donut in the powdered spice coating.

  9. Place the powdered coated donuts back onto the cooling rack. Ready to serve. Best if eaten on the same day as baking. Otherwise, store in an airtight container - I store mine in the fridge.

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