Ignite Lincoln Re-cap // Vegan Spiced Pumpkin Donuts


I’ve been so busy lately, that I really haven’t had a chance to do any new recipe testing for the past week. Sitting here, wracking my brain on what to post for you guys, I realized that what y’all really want anyway is a true fall staple, one I’ve been making A LOT: vegan spiced pumpkin donuts with cinnamon glaze. Was I right? Do you want this recipe?

I sorta figured you did.

Just as a sidenote: Ignite Lincoln last week was so great. I appreciate everyone who came out to support me. And to my new followers: HELLO!! I talked to everyone about how important it is to take time our of your busy day to make time for small acts of kindness, or a Random Act of Pastry. This is just what I’m calling it, because I love to give people little treats, but you can use whatever you want. A full post on this topic will be posted tomorrow. But if you’ve been wanting to do something nice for people, do it today! Don’t wait for tomorrow’s post.

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Anyway, these donuts are mad delicious (what am I, from SoCal?). They are soft, sorta chewy, and just, like, totally on point with the spice level. I’ve been hot on baked donuts lately, but I totally understand if you want to bake these as muffins, or in a loaf pan. Literally, just make them!

Serving suggestion: Give one donut/slice of cake/muffin to a friend/coworker/frenemy/local business.

Pumpkin Donut Recipe – Yield: 12 donuts/muffins, or one loaf

Adapted from this recipe from Joy The Baker (which happened to be posted on my bday!)

1 c all-purpose flour

3/4 c whole wheat or rye flour

1 c dark brown sugar, packed

1/4 c granulated sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 allspice

8 oz pumpkin puree (1/2 of a 15 oz can)

1/2 c coconut oil

1/4 c maple syrup

1/4 c water

Preheat your oven to 375F. Grease your baked donut pan, line your muffin tin, or grease your loaf pan. Whatever suits your fancy.

Whisk together the flours, sugars, baking soda, baking powder, spices, and salt.

Add in all of the other ingredients (pumpkin, oil, syrup, water), and whisk just until combined.

For donuts: put about 2-3 Tbsp of batter in each mold, spreading it around evenly.

For muffins: One ice cream scoop per muffin is perfect.

Bake until an inserted toothpick comes out clean. Donuts take about 12 minutes. Muffins would take 18 minutes, and a loaf could take about an hour.

Ice these babies!

Cinnamon Icing

3 c powdered sugar

2 Tbsp cinnamon

1/4 c full-fat coconut milk

Add all ingredients to a bowl and whisk until smooth, adding more powdered sugar or coconut milk to meet your desired consistency. Frost each little COOLED pumpkin treat and top with sprinkles!

 

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