Grab a blanket, a cup of vegan PSL (Pumpkin Spice Latte), get comfy and embrace autumn to the fullest while these vegan pumpkin donuts bake in the oven. Imagine beautiful round pillows dipped into maple-syrup glaze – are a pumpkin-lovers dream.
- Ingredients Donut Batter:
- 1 serving Vega Protein & Greens Salted Caramel
- 1 cup All-purpose flour
- 1 pinch salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ cup plant-based milk (e.g. almond)
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- 1 cup powdered sugar
- 2 tbsp cashew butter
- 2-3 tbsp maple syrup
- 1 pinch sea salt
- + chopped nuts and seeds to garnish if you like
Preheat oven to 350F.
Grease donut pans with a small amount of coconut oil.
In a big bowl whisk all dry ingredients together.
Stir in milk, maple syrup, vanilla extract, coconut oil, and pumpkin puree until well combined (be careful not to over mix. I was tempted by my mixer the first time I made these and mixing escalated too quickly resulting in hard donut pucks).
The batter will be thick. Spoon into each donut mold until 3/4 full (this will allow for some expansion room).
Bake for 12-15 minutes. Every oven is different; I recommend setting your timer for 10 minutes and checking with a toothpick every minute or two from there. They’ll be done when the toothpick comes out clean.
Remove from oven and let cool for 5-10 min in the donut pan. Once cool remove and place on cooling rack until completely cooled (approximately 10 minutes).
Make maple syrup glaze: sift powdered sugar into a bowl, add maple syrup, cashew butter, and salt and whisk until well combined.
One at a time, flip cooled donuts in glaze.
Toss coated donut in a reusable bag with cinnamon sugar until coated.
Place back on cool rack until all donuts coated.