Pumpkin Cinnamon Sugar Cake Donuts

It’s now officially fall! Oversized sweater, cute boots paired with cozy socks, the leaves turning, warm soups, and best of all- pumpkin spice everything!!!

Why should vegans have to miss out on all the goodness? This recipe is super easy, takes practically no time, and tastes like a normal pumpkin spice donut with none of the cruelty. IT.IS.PERFECT!

 

Pumpkin Cinnamon Sugar Cake Donuts

  • Servings: 6
  • Difficulty: easy
  • Print

Donuts

  • 1 1/4 C flour
  • 1/2 C brown sugar, packed
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 C pumpkin puree
  • 2 1/2 tbsp melted coconut oil
  • 1/2- 3/4 C almond milk

Coating

  • 1 C sugar
  • 1 1/2 tsp cinnamon, or even better pumpkin spice
  • 3 tbsp melted coconut oil or vegan butter

 

Preheat oven to 350 and grease your donut pan. Whisk all dry ingredients together. In separate bowl, mix all of the wet ingrediets together. Fold wet into dry, add more almond milk if the batter seems too dry, should be about the consistency of cookie dough. Add to pan, I found that putting the batter was easier to work with by putting it in a frosting bag, cutting the tip off, and squeezing it into the pan. Cook for 10-11 minutes until they feel springy. Allow to cool, dip into either the coconut oil or butter, then dip into cinnamon-sugar mixture. This recipe is easy peasy!

 

*If using my recipe, please give me credit. Thanks!*

 

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