Vegan Pumpkin Donuts
Soft, fluffy, filled with pumpkin and pumpkin spice flavor without all the dairy and egg. Perfect breakfast with a cup of hot coffee.
Equipment
- large mixing bowl
- whisk
- PAM cooking spray
- 2 6-count donut pans
- cooling rack
- small bowl
Ingredients
Donuts
- 2 cups flour (0.22)
- 2 teaspoons pumpkin spice (0.37)
- 1 teaspoon baking soda (0.03)
- 1/4 teaspoon salt (0.02)
- 1 1/4 cup oat milk (0.60)
- 3/4 cup sugar (0.58)
- 1/4 cup pumpkin puree (0.20)
- 2 Tablespoons coconut oil (0.35) melted
- 1 Tablespoon white vinegar (0.02)
- 1 teaspoon vanilla extract (0.97)
Icing
- 1 cup powdered sugar (0.46)
- 1 teaspoon water (0.00) plus more as needed
- 1 teaspoon vanilla extract (0.97)
Instructions
- Preheat the oven to 350F.
- In a large bowl mix the flour, pumpkin spice, baking soda, and salt together with a whisk.
- Add the remaining ingredients to the bowl and mix well. The batter should resemble thick pancake batter but smooth.
- Spray donut molds with non-stick spray. Divide between 12 donuts molds. Bake for 10-11 minutes.
- Allow to cool slightly in the pan before turning over onto a cooling rack.
- Whisk together icing ingredients to the desired thickness. Spread with a spoon on the donuts. Allow a few minutes to set up and enjoy.