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| Vegan Pumpkin Spice Donuts (Tastes Like Pumpkin Pie) |
Vegan Pumpkin Spice Donuts
Yields: 18 Donuts
Ingredients
Donuts
1 15oz can of organic pumpkin
1/2 cup vegetable oil
Egg replacer = 3 large eggs (I used Vegg: 1 1/2tsp + 1/2 cup water) *if you don't have this product, use your favorite egg replacer* but if you are using Follow Your Heart, only use 2 eggs. They get too dense if more than that.
1 1/2 cups organic granulated cane sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 Tablespoons all purpose flour
Sugar Coating
1 cup of organic granulated Cane sugar
2 Tablespoons Pumpkin Pie Spice
1/8 teaspoon ground cardamom
Pinch of Salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 Tablespoons all purpose flour
Sugar Coating
1 cup of organic granulated Cane sugar
2 Tablespoons Pumpkin Pie Spice
1/8 teaspoon ground cardamom
Pinch of Salt
*You'll probably have leftover sugar, I put it into a container and use it for toast.
Directions
Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.
In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar. Once the first mixture is combined, add in your spices, the salt, the baking powder and the flour.
Mix together the wet ingredients with the dry ingredients, mixing well. You can use a stand mixer, but I just used a good old wooden spoon and elbow grease.
Using a ice cream scoop, spoon, measuring cup fill each donut well with about a 1/4 cup of batter or so. You want them about 3/4 full.
Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean. Once baked, remove from oven and allow to cool for 5 minutes in the pan.
Remove the donuts and place on a cooling rack to continue cooling.
While still warm, dip and dredge them into a pumpkin pie sugar mixture. If the sugar/spice mixture doesn’t stick well, dip the donut in melted vegan butter first.
I love to easy these right away when they are still warm but they are also fantastic made ahead for an event. They pair wonderfully with a glass of vegan milk or apple cider for the kids and coffee or tea for the adults. If you really want to go all out, use them as a dessert item with ice cream and vegan caramel...I'll let you use your imagination, but I have three words for you ICE CREAM SUNDAE. Enjoy!
-Amy
Directions
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Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.
In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar. Once the first mixture is combined, add in your spices, the salt, the baking powder and the flour.
Mix together the wet ingredients with the dry ingredients, mixing well. You can use a stand mixer, but I just used a good old wooden spoon and elbow grease.
Using a ice cream scoop, spoon, measuring cup fill each donut well with about a 1/4 cup of batter or so. You want them about 3/4 full.
Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean. Once baked, remove from oven and allow to cool for 5 minutes in the pan.
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| Mmm Donuts! |
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| The worst part...The Wait! |
While still warm, dip and dredge them into a pumpkin pie sugar mixture. If the sugar/spice mixture doesn’t stick well, dip the donut in melted vegan butter first.
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| Time to Dig in! |
-Amy
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Kid Taste Testers Approved! |
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| Fall is in the Air |
