Irresistible Vegan Pumpkin Donuts
Ingredients
Donut
- 1/2 cup whole wheat flour
- 1/2 cup oat flour
- 1/3 cup brown sugar
- 1/2 cup pumpkin puree
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Dash of salt
- 1/2 cup Unsweetened Almondmilk by Mooala
- 1 tsp vanilla
- 2 tbsp melted coconut oil
Topping
- 1/4 cup sugar
- 1/4 tsp cinnamon
Preparation
Combine Dry Ingredients
In a bowl, mix the dry ingredients: whole wheat flour, oat flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix Wet Ingredients
In a separate bowl, combine the wet ingredients: pumpkin puree, Unsweetened Almondmilk, vanilla, and melted coconut oil.
Combine Wet and Dry
Mix the wet and dry ingredients until well combined to create the donut batter.
Pipe the Donuts
Transfer the batter to a large piping bag. Cut a hole in the piping bag.
Pipe the donuts onto a donut pan.
Bake
Bake the donuts at 350°F (175°C) for 12 minutes. Let them cool in the pan for 15-20 minutes before removing.
Optional Topping
For cinnamon sugar topping, combine cinnamon and sugar in a bowl.
Roll each cooled donut in the cinnamon sugar mixture.
You can spray the donuts with coconut oil cooking spray before rolling for better adhesion.
Serve and Store
Enjoy the donuts as they are or with the cinnamon sugar topping.
The donuts are best enjoyed the same day, but they can be stored in an airtight container in the fridge for 3-5 days.