Hello & Happy Friday!!
I’ve developed a lot of recipes over the past 6 months, I believe somewhere around 100, but this vegan doughnut recipe..
Is by far my most favorite for a myriad of reasons..
Like millions of others, I have a true affinity for pumpkin except mine is all year and not just Oct/Nov lol
In the midst of craving a vegan pumpkin doughnut I thought to get all fancy and coat it in cinnamon and sugar, then it came to me like a lightning bolt… To just throw some pumpkin marshmallows in there too..
Then I sealed the deal with topping them with some vanilla and pumpkin icing, and all I can say..
is just …WOW
Wow because the flavor is so on point, wow for the variety in texture, and a huge wow on the presentation..
(FYI: Decorating is not my strong suite, so that should be comforting to know in case you want to whip up these fab doughnuts but feel like its way out of your league lol)
If you’re a lover of all things pumpkin or cinnamon or just completely want to dust your shoulders off like Jay-Z with knowing that you too can create amazing vegan eats without a culinary degree..
You have to try this recipe, I promise you’ll thank me later..
Why this recipe rocks:
Great for entertaining
Great for kids
Flavor is just.. wow
Looks super fancy!
- 1 cup + 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 tsp vanilla extract
- 1 teaspoon baking powder
- 1/2 cup pumpkin pie puree
- 1 1/2 tsp pumpkin spice
- 2 1/2 tablespoons coconut oil, melted
- 1/2 cup almond or coconut milk
- 1 1/2 cups my dandies pumpkin marshmallows
- 3 tablespoons coconut oil, melted
- 1 cup sugar
- 2 1/2 tablespoons cinnamon
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp pumpkin puree
- 1 tbsp coconut milk
- 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, vanilla extract, and almond/coconut milk.
- Gently fold the wet mixture into the dry mixture without overmixing.
- Spoon mixture into prepared doughnut pan, and bake for 10-15 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool for a few minutes in the pan before transferring to a wire wrack to cool for an additional few more minutes.
- While doughnuts cool, 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 doughnuts are cool enough to handle, dip them in the melted oil, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered, then repeat again.
- Let doughnuts set and mix together the icing. Combine 1 cup powdered sugar with a splash of coconut milk with vanilla extract and place in a shallow dish. Then create a second bowl with pumpkin and powdered sugar. Mix together thoroughly and be sure the icing is extra. If not, add more powdered sugar. Place into a squeeze bottle and create drizzles. Be sure that doughnuts are completely cooled before doing the icing as it won't hold and will just slide right off if not.