Baked Pumpkin Donuts with Salted Caramel
Ingredients
- 1/2 cup avocado oil
- 1/2 cup brown sugar
- 2 eggs or flax-seed eggs, if vegan
- 1 teaspoon vanilla bean paste
- 3/4 cup pumpkin puree
- 1/3 cup soy milk
- 2 cups self-raising flour
- 1 teaspoon all-spice
- 1 teaspoon ground ginger
- 1 cup coconut milk
- 1 cup raw brown sugar or to taste
- 1 tablespoon dairy-free unsalted butter
- 1/2 teaspoon sea salt or to taste
Preparation
Make the caramel first
Combine coconut milk and coconut sugar in a saucepan over medium-high heat
Bring to a boil and lower the heat, keeping the sauce at a light simmer
Simmer for 30 minutes, stirring every 5 minutes
Once the sauce has turned dark and thickened, remove from the heat and stir in butter
Set aside to cool down
Preheat the oven to 180c and grease a donut pan
In a mixing bowl using a hand electric mixer beat oil and sugar together
Beat in eggs/flax-seed eggs
Add in vanilla bean paste, pumpkin puree and milk
Stir until combined
Add in flour and spices
Mix until just combined
Transfer the batter to a piping bag or a large and pipe into the prepared donut pan, filling 3/4’s through
Bake until the donuts spring back when gently touched for about 15 minutes
Transfer into a wire rack and cool to room temperature
Dip each donut into the caramel
Shake off some of the excess caramel
Return to the wire rack and sprinkle with sea salt