Dessert
Pumpkin Spice Doughnuts (Pumpkin Shaped, Vegan)
1 h 15Pour 10Nutri-Score D€€
D
1 h 15
1 h 15Pumpkin Spice Doughnuts (Pumpkin Shaped, Vegan)
recette de
TheLittleBlogOfVegan
@littleblogofvegan
5 recettes
8 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
plain flourÉpicerie300 g
pumpkin purée (canned or homemade, cooled)Fruits et légumes150 g
caster sugarÉpicerie100 g
plant milk (warm)Boissons120 ml
vegan butter (melted)Produits laitiers60 g- baking powderÉpicerie10 g
pumpkin pie spiceÉpices6 g- vanilla extractÉpicerie5 ml
saltÉpices2 g- icing sugar (sifted)Épicerie120 g
- plant milk (for the icing)Boissons15 ml
orange food colouring (optional)Autres3 ml
dark chocolate (melted, for the stems)Épicerie30 g
par portion
Nutrition
176kcal
- Glucides
- 29 g
- Protéines
- 3 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Rouleau à pâtisserie
Plaque de cuisson
Emporte-pièce
Four- Grille de refroidissement
pas à pas
Préparation
- Étape 1
Make the dough
- Whisk the flour, sugar, baking powder, pumpkin pie spice and salt in a bowl.
- Add the pumpkin purée, warm plant milk, melted vegan butter and vanilla, then mix into a soft dough.
- Étape 2
Chill the dough
- Wrap the dough and chill until firm enough to roll.
- Étape 3
Shape the doughnuts
- Roll the dough out on a floured surface to about 2 cm thick.
- Cut out rounds with the cookie cutter and place them on a lined baking tray.
- Mark pumpkin ridges with the back of a knife and press a small dent in the centre for the stem.
- Étape 4
Bake
- Bake at 180 °C until golden and springy to the touch.
- Leave to cool completely on a cooling rack.
- Étape 5
Ice and decorate
- Mix the icing sugar with the plant milk and orange food colouring into a thick glaze.
- Dip the top of each doughnut in the glaze and let it set.
- Pipe a little melted dark chocolate in the centre of each to make the pumpkin stem.