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Pumpkin Spice Doughnuts (Pumpkin Shaped, Vegan)
Dessert

Pumpkin Spice Doughnuts (Pumpkin Shaped, Vegan)

1 h 15 minServes 10Nutri-Score D€€
from @littleblogofvegan8 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • plain flourPantry300 g
  • pumpkin purée (canned or homemade, cooled)Produce150 g
  • caster sugarPantry100 g
  • plant milk (warm)Beverages120 ml
  • vegan butter (melted)Dairy60 g
  • baking powderPantry10 g
  • pumpkin pie spiceSpices6 g
  • vanilla extractPantry5 ml
  • saltSpices2 g
  • icing sugar (sifted)Pantry120 g
  • plant milk (for the icing)Beverages15 ml
  • orange food colouring (optional)Other3 ml
  • dark chocolate (melted, for the stems)Pantry30 g

per serving

Nutrition

176kcal

Carbs
29 g
Proteins
3 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Rolling pin
  • Baking tray
  • Cookie cutter
  • Oven
  • Cooling rack

step by step

Method

  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.
    Step 1

  2. Chill the dough

    • Wrap the dough and chill until firm enough to roll.
    Step 2

  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.
    Step 3

  4. Bake

    • Bake at 180 °C until golden and springy to the touch.
    • Leave to cool completely on a cooling rack.
    Step 4

  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.
    Step 5
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