Vegan Pumpkin Doughnuts
I am obsessed with this recipe!
With this recipe. I swiped it from Wild Frolic For Food & you can find the orignal recipe along with fun facts about the healthy ingredients involved, here. I switched out a couple items to suit what I had in my kitchen, but they turned out amazing!
Pumpkin Doughnuts
INGREDIENTS:
3 1/3 cups spelt flour
1 tablespoon baking powder
1 1/3 cups coconut sugar
1/2 cup coconut oil, melted
1 cup pumpkin puree
1 cup apple cider
2 teaspoons vanilla extract
2 teaspoons pumpkin spice
INSTRUCTIONS:
Preheat the oven to 350F. Oil two 6 cavity doughnut pans lightly with coconut oil.
In a large mixing bowl, stir together the spelt flour, baking powder & coconut sugar. Add the melted coconut oil, pumpkin puree, apple cider, vanilla & spices. Stir everything together until the batter is moist, even & sticky. Like thick cake batter.
Add around 3 heaping tablespoons of batter to each cavity in your doughnut pan. Fill each cavity all the way up to the top & smooth out any peaks in the batter.
Bake for 12 minutes on the centre rack, rotating the pans half-way through. The doughnuts will be golden & springy to the touch.
Let cool 5 minutes. Loosen the doughnuts from the moulds with a butter knife.
Let cool to room temp before frosting.
Maple Cinnamon Cashew Frosting
INGREDIENTS:
2 cups soaked cashews
1/4 cup coconut oil, melted
1/4 cup maple syrup or agave
1 teaspoon pure vanilla extract
1 tablespoon warm water
INSTRUCTIONS:
Soak the cashews overnight, or for a minimum of 8 hours. Drain the cashews & add them high powered blender.
Add the coconut oil, maple syrup, vanilla bean seeds & warm water. Blend until completely smooth & creamy, stopping the blender & scraping down the sides as necessary to get everything incorporated into the frosting. It will be perfectly creamy & smooth like cream cheese frosting when finished.