Incredibly fluffy, moist and delicious vegan pumpkin donuts with an irresistible frosting. Fits simply ideal for coffee in the afternoon or as a small sweet snack in between. Vegan, gluten free option.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6Piece
Calories 239kcal
Ingredients
FOR THE DONUTS:
115gSpelt flouror gluten-free flour mixture
14gCornstarchalternatively almond flour or more spelt or gluten-free flour
FOR THE DONUTS, Place spelt flour, cornstarch, raw cane sugar, pumpkin spice, baking powder, bourbon vanilla, dry yeast and salt in a bowl and mix until well combined.
115 g Spelt flour, 14 g Cornstarch, 50 g Raw cane sugar, 1 tbspn Pumpkin spice, 4 g Baking powder, ½ tbspn Bourbon vanilla ground, 3,5 g Dry yeast, A pinch of salt
Add vegetable milk, pumpkin puree and margarine and stir until everything is combined into a uniform dough.
125 ml Plant milk, 82 g Pumpkin puree, 30 ml Margarine
Pour into a piping nozzle and pipe six even donuts into the mold. Alternatively, take a freezer bag and cut off a small corner (but only in an emergency due to the plastic issue). It is best to use a reusable piping nozzle (or piping bag). I have linked mine below (no sponsorship).
Preheat the oven to 175 degrees.
Put in the oven and bake for 15-20 minutes.
Remove from the oven and let cool briefly.
In the meantime Icing stir. To do this, place powdered sugar and plant milk in a small bowl and stir until a fine, runny glaze is formed.
100 g Powdered sugar, 30-45 ml Plant milk
Dip the still warm donuts in it and let them set.
Serve and enjoy!
Remainder (if any) can be stored at room temperature up to 3 days.