Pumpkin EVERYTHING is in full effect over at my house. What about yours? I’m eating this stuff like it’s candy, and I don’t see myself stopping any time soon!
Not that I’m complaining or anything…
The other day I opened up a can of pumpkin puree, just so I could smell it. SERIOUSLY. I had no intentions of making anything with it. I just wanted to smell that pumpkin smell and then melt into a puddle of OMG IT SMELLS SO GOOD.
I can’t make this stuff up. I’ve done some weird stuff before, but this just moved up to the top of my “crazy things I’ve done” list.
Anywho, that pumpkin went in the fridge, and then the next morning I had the urge to bake with it. After giving it another good, long sniff, of course.
But what to make? There’s cookies and muffins and cupcakes, oh my! But no. None of those were right. Pumpkin bread? Donuts? Yes. Yes, that’s what I’ll make. DONUTS.
And so that’s what I made. Delicious, moist, pumpkin-y orange donuts with extra cinnamon and drizzled with a bit of icing (who cares if they’re for breakfast? A little icing never hurt anyone.)!
- 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
- 1 cup powdered sugar
- 3 tbsp non-dairy milk
- ½ tsp vanilla
- Preheat oven to 350F. Spray doughnut pans with non-stick spray and set aside.
- 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.
- Spoon into your prepared doughnut pans and flatten them with your fingers.
- Bake for 10 minutes, or until a toothpick comes out clean.
- Allow to cool for about 20 minutes. While the doughnuts are cooling, you can make the powdered sugar glaze.
- 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.
- Once doughnuts have cooled completely, drizzle the glaze over each doughnut. Sprinkle with more cinnamon and enjoy!