Pumpkin Spelt Doughnuts with Powdered Sugar Glaze
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
Pumpkin Spelt Doughnuts
  • ½ cup + 2 tbsp pumpkin puree (not pumpkin pie filling)
  • ¼ cup coconut sugar
  • ½ tsp apple cider vinegar
  • ¼ cup + 2 tbsp non-dairy milk (I used almond milk)
  • 2 tbsp vegan butter, melted (I used Earth Balance)
  • ¼ tsp baking soda
  • 2 tsp baking powder
  • 1½ cup spelt flour
  • ½ tsp salt
  • 1½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp vanilla
Powdered Sugar Glaze
  • 1 cup powdered sugar
  • 3 tbsp non-dairy milk
  • ½ tsp vanilla
Pumpkin Spelt Doughnuts
  1. Preheat oven to 350F. Spray doughnut pans with non-stick spray and set aside.
  2. In a large bowl, add pumpkin puree, coconut sugar, apple cider vinegar, non-dairy milk, melted vegan butter, baking soda, baking powder, flour, salt cinnamon, nutmeg, and vanilla. Yep, everything. Add it all to the bowl and mix until combined.
  3. Spoon into your prepared doughnut pans and flatten them with your fingers.
  4. Bake for 10 minutes, or until a toothpick comes out clean.
  5. Allow to cool for about 20 minutes. While the doughnuts are cooling, you can make the powdered sugar glaze.
Powdered Sugar Glaze
  1. Add all ingredients to a small bowl and whisk until you reach the desired consistency. If the glaze is too thin, add more powdered sugar. If it's too thick, add more non-dairy milk.
  2. Once doughnuts have cooled completely, drizzle the glaze over each doughnut. Sprinkle with more cinnamon and enjoy!
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/pumpkin-donuts/