I don't know about you, but I love donuts. Something about that cute little hole in the middle (and when there's no hole in the middle, there's tasty stuff like jelly or cream!). Well, in the fall, with pumpkin everything coming out and little donuts everywhere, I thought it would only be appropriate to try and make my own! I mean, why not?
They were a little denser than your traditional donuts from Mr. Horton but still delicious. I love pumpkin pie, so this was right up my alley - with the right spices and pumpkin taste. In true fall fashion, they are dipped in a sugar and cinnamon mixture. Yum!
These are even husband-approved, which is a pretty big deal when he doesn't usually prefer donuts. These babies are best fresh, but you can store them overnight if you need to.
Vegan Pumpkin Donuts
Makes 6 Donuts
For the donuts:
1 cup all-purpose flour
1/4 cup white whole wheat flour
1 1/8 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk
1/3 cup pumpkin puree
2 TBSP melted vegan butter or coconut oil
For the (optional) topping:
1/4 cup fine cane sugar
1 TBSP cinnamon
1 TBSP vegan butter or coconut oil
1) Preheat the oven to 350 degrees F.
2) In a large mixing bowl, mix the flour, baking powder, spices, and sugar. In a separate bowl, mix the rest of the ingredients.
3) Gradually add the wet ingredients to the dry ingredients. The batter will be thick, not pourable.
4) Put the batter in a plastic bag, cut the corner, and squeeze evenly into all donut pan cavities.
5) Bake for 10-12 minutes, until the donuts pass the toothpick test (come out clean).
6) Cool on a wire rack. While the donuts are cooling, mix the cane sugar and cinnamon in a shallow bowl, and the vegan butter or coconut oil in the other.
7) Once cool, dip the donuts into the butter and then into the sugar mixture. You can flip the donut and repeat the process on the other side, but one side is sufficient.
What's your favourite Autumn donut? Are you on the pumpkin bandwagon?