top of page
Writer's picturejenaleemarshall

Vegan Pumpkin Cake Donuts

5 star :: option for traditional, glazed too


Makes 24 mini donuts. Kids enjoy this recipe and it makes the house smell like Christmas.

Traditional version:

  • 1 1/4 cup whole wheat flour

  • 1/2 cup light brown sugar, packed

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 3/4 teaspoon pumpkin spice ( cinnamon, clove, nutmeg, ginger )

  • 1/2 cup pumpkin puree

  • 2 1/2 tablespoons coconut oil or butter, melted

  • 3/4 cup milk


For the Cinnamon sugar coating:

  • 3 tablespoons unsalted butter, melted

  • 1 cup sugar

  • 1 1/2 tablespoons cinnamon


For the glaze coating (runny icing look):

  • 1/2 cup powder sugar

  • 1.5 Tb melted coconut oil or butter

  • dash of milk

Cook in a mini donut maker that is generously greased or bake in oven... Vegan version:

  • Preheat oven to 350 degrees (F).

  • Generously grease a doughnut pan; set aside.

  • In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.

  • Gently fold the wet mixture into the dry mixture - don't over mix!

  • Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.

  • In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.

  • Once the donuts are cool enough to handle either:

1) dip them in the melted butter, then roll them in the cinnamon sugar mixture;

2) dip into the glaze

  • These are best eaten the day they are made but can be covered and placed in the fridge for the next day.


20 views0 comments

Recent Posts

See All

Komentar


Post: Blog2_Post
bottom of page