Description
A recipe for baked donuts flavored with pumpkin and warm spices, made without animal products.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened plant milk
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar
- 2 tablespoons plant milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate medium bowl, whisk together the sugar, pumpkin puree, plant milk, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Spoon or pipe the batter evenly into the prepared donut pan cavities, filling each about two-thirds full.
- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
- While the donuts cool, prepare the glaze: Whisk together the powdered sugar, plant milk, and vanilla extract until smooth.
- Dip the top of each cooled donut into the glaze. Let the glaze set before serving.
Notes
- You can substitute almond flour for all-purpose flour for a gluten-free option, but you may need to adjust liquid slightly.
- For extra flavor, add 1/4 teaspoon of pumpkin pie spice blend instead of individual spices.
- Store leftover donuts in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: baked, vegan, pumpkin spice, donuts, dessert, plant-based, fall recipe