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:

  1. Preheat the oven to 350F. Oil two 6 cavity doughnut pans lightly with coconut oil.

  2. 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.

  3. 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.

  4. Bake for 12 minutes on the centre rack, rotating the pans half-way through. The doughnuts will be golden & springy to the touch.

  5. Let cool 5 minutes. Loosen the doughnuts from the moulds with a butter knife.

  6. 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:

  1. Soak the cashews overnight, or for a minimum of 8 hours. Drain the cashews & add them high powered blender.

  2. 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.

Hailey W.Comment