Vegan Pumpkin Donuts
There's nothing like pumpkin donuts in the cozy fall weather & this vegan version is so soft, fluffy, and just the perfect dessert🤤
Ingredients
✨Donut Ingredients
- ½ cup whole wheat flour
- ½ cup oat flour
- ⅓ cup brown sugar
- ½ cup pumpkin puree
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- dash of salt
- ½ cup dairy-free milk
- 1 teaspoon vanilla
- 2 tablespoon melted coconut oil
✨Topping
- 2 tablespoon sugar
- ¼ teaspoon cinnamon
Instructions
- In a bowl, first combine the dry ingredients- flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, combine the wet ingredients- pumpkin, milk, vanilla, and coconut oil.
- Combine the wet and dry ingredients. Then transfer the batter to a large piping bag.
- Cut a hole into the piping bag and pipe the donuts onto a donut pan. This recipe makes about 6 donuts.
- Bake the donuts for 12 minutes at 350*F/ 175*C. Give them 15-20 minutes time to cool before removing them from the pan.
- Optional: You can enjoy the donuts just like this, or you can top them with cinnamon sugar. To do this, combine the cinnamon and sugar in a bowl. Then roll each donut into the cinnamon sugar mixture.
- The donuts are best enjoyed that day, but you can store them in an airtight container in the fridge for 3-5 days.
Tried this recipe?Let us know how it was!
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