Vegan pumpkin donut recipe

Enjoy fall with this vegan pumpkin donut recipe! With a delicious latte and a good book, it's a very effective way to chase away the daily stress and the seasonal change fatigue.

Note: These pumpkin donuts are baked tin the oven. You will not need a fryer to prepare them.

Ingredients to prepare the vegan pumpkin donut recipe

• 1/2 cup unsweetened plant milk
• 1/3 cup pumpkin puree
• 2 tbsp coconut oil with butter flavor
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon

Instructions to prepare the vegan pumpkin donut recipe

Preheat oven to 350℉.

In a medium-sized bowl, combine plant milk, pumpkin puree, coconut oil and vanilla. Whisk until well blended.

Add flour, coconut sugar, baking powder, salt, pumpkin pie spice and cinnamon and fold until even. Add a bit more milk if needed.

Place the mixture in a piping bag or zip-lock bag with the tip cut off and pipe into a donut pan.

Bake for 12-18 minutes, until a toothpick inserted comes out clean and the edges have browned.

Let cool a bit, then remove from mold and dip in cinnamon sugar or drizzle melted chocolate.

Enjoy!

A Nutiva recipe