Vegan Pumpkin Spice Doughnuts
They're soft, fluffy, dense and moist all at the same time. The outside is coated in a sticky delicious mix of brown sugar, coconut sugar, regular sugar, cinnamon, and a dash of pumpkin spice. So Good!
Ingredients
- 2 cups whole wheat pastry flour or all purpose flour
- 1/2 cup brown sugar or coconut sugar
- 1 tsp cinnamon
- 3 tsp pumpkin spice
- 1/4 tsp baking soda
- 2 flax eggs
- 1/4 cup almond milk
- 1/4 cup vegan butter, unsalted, or an oil like avocado or coconut
- 1/2 cup pumpkin puree
Sugar Coating
- 3/4 cup vegan butter, unsalted, melted
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup cane sugar
- 2 tsp cinnamon
- 2 tsp pumpkin spice
- 1/2 cup shredded coconut , optional
Instructions
- Preheat oven to 375F and spray doughnut pan with non stick cooking spray.
- In a large bowl whisk together all dry ingredients.
- In another bowl whisk together all wet ingredients fold in wet to dry until mixed in well. You may have to use your hands to almost knead the dough a little bit and make sure all the flour is incorporated.
- Put dough into a large pastry bag with a large hole cut off at the tip (or zip lock bag cutting off a large piece of the corner) and pipe dough into doughnut pan.
- Wet your fingers to smooth out the tops of each doughnut.
- Place in the oven and bake for 12 minutes. Ovens vary so if it needs a couple more minutes that's fine but 12 is perfect for me.
- When done let cool for 10 minutes before coating.
- Have your melted butter and sugary coating ready. Mix the sugars and spices together one bowl and have the butter in another.
- Submerge each doughnut into the melted butter then into the sugary coating making sure all sides are covered. Repeat this till all doughnuts are covered.
- Serve with your fave milk, tea or coffee and Enjoy!
Notes
- Store in an air tight container at room temp or in the fridge.
- To make a glaze use 1 cup organic powdered sugar to 3 tbsp almond milk and 1/2 tsp vanilla extract. For a thinner glaze add more milk for a thicker glaze add as little milk as possible. I start with 3 tbsp and take it from there!