Cinnamon Sugar Pumpkin Spiced Baked Doughnuts (Vegan) – Sincerely Tori
Don’t you love it when the whole house smells like doughnuts? Pumpkin doughnuts? Even better! Those are the best days in my opinion. I absolutely love fall and all that comes with it. Especially the holidays! It seems like I wait all year long for the holiday season. Every year when I was little I would start to get so excited right around September. You know, the kind of childish excitement that has you convinced that you really may at least pass or otherwise just fall over and die of it. I love to get festive and decorate. Nothing makes me happier than putting up our Christmas tree and singing Christmas carols. Sorry, that’s skipping ahead a little. First is Halloween, which I am not a huge fan of actually celebrating or even the whole trick or treating thing. No, but I do love a good scary movie marathon. We have a tradition of making caramel corn and watching the Shining every year. So I made these pumpkin spice doughnuts and oh my goodness, they are amazing. The first batch I made was completely devoured by my family. Like I said, the whole house smelled like pumpkin spice. It just made me want to smile, a lot. With today being only the second day of fall I thought this would be a good recipe to post today. I have all kinds of recipes planned for the rest of this month and next. When I say planned that actually means I have ideas that popped into my head and it lasted longer than a millisecond. That is about the extent of my planning. I told you, I am hopelessly unorganized. I am getting into holiday gear so I hope you are as excited as I am. My festivness (shut up spell check. It is too a word.) is almost dangerous at times! Print Cinnamon Sugar Pumpkin Spiced Baked Doughnuts (Vegan) Enjoy everyone's favorite fall veggie in a sweet, sweet, way this season by making these amazing treats! Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 12 doughnuts (about) Ingredients Doughnuts: 1 1/2 cups all-purpose flour 1 cup Organic Cane Sugar 1 cup pumpkin puree 1/2 cup organic vegetable oil 1/4 teaspoon each of ginger nutmeg, allspice, and cloves (or you can use 1 tsp. pumpkin pie spice) 1/2 teaspoon cinnamon 1 teapoon vanilla extract 1 teaspoon salt 1 teaspoon baking powder Coating: 1/3 cup coconut oil, melted cinnamon and sugar for coating donuts I used about 1 cup sugar to 2 teaspoons cinnamon Instructions Preheat oven to 350 degrees F (180 C). Grease and flour 2 6-cavity doughnut pans. Whisk oil and sugar in a large mixing bowl. Add pumpkin, vanilla, baking powder, and spices. Stir in flour until batter is smooth. Now you have the choice to either pipe or just spoon batter into each opening. Bake for 10-15 minutes or until toothpick comes out clean and tops are slightly browned. Allow to cool for about 5 minutes then use a thin small spoon or knife to cut and/or loosen and remove from pan. Dip each doughnut in melted butter then in cinnamon and sugar. Serve warm or place on cooling rack to finish cooling. Recipe Notes If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
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