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Vegan Pumpkin Spice Doughnuts with Pumpkin Spice Cream
Dessert

Vegan Pumpkin Spice Doughnuts with Pumpkin Spice Cream

2 h 30 minServes 10Nutri-Score D€€
from @littleblogofvegan13 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • plain flour (plus extra for dusting)Pantry350 g
  • pumpkin purée (canned or homemade, at room temperature)Produce200 g
  • plant milk (warmed slightly)Beverages150 ml
  • caster sugarPantry50 g
  • dried yeastPantry7 g
  • vegan butter (melted)Dairy50 g
  • pumpkin spice mixSpices6 g
  • saltSpices3 g
  • sunflower oil (for deep frying)Pantry1 litre
  • caster sugar (for coating)Pantry80 g
  • pumpkin spice mix (for coating)Spices4 g
  • vegan whipping cream (chilled)Dairy200 ml
  • icing sugar (sifted)Pantry30 g
  • pumpkin purée (for the filling)Produce60 g
  • pumpkin spice mix (for the filling)Spices3 g

per serving

Nutrition

271kcal

Carbs
34 g
Proteins
5 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Stand mixer
  • Rolling pin
  • Cookie cutter
  • Stockpot
  • Kitchen thermometer
  • Piping bag
  • Slotted spoon
  • Cooling rack

step by step

Method

  1. Make the dough

    • Warm the plant milk and stir in the yeast with a little of the sugar, then leave to foam.
    • Mix the flour, remaining sugar, pumpkin spice and salt in a bowl, then add the pumpkin purée, yeast mixture and melted vegan butter.
    • Knead until smooth and elastic.
    Step 1

  2. Let the dough rise

    • Cover the bowl and leave in a warm place until doubled in size.
    Step 2

  3. Shape the doughnuts

    • Roll the dough out on a floured surface to about 1.5 cm thick.
    • Cut out rounds with the cookie cutter and place them on a lined tray.
    • Cover and leave to prove until puffy.
    Step 3

  4. Fry the doughnuts

    • Heat the sunflower oil in a stockpot to 170 °C.
    • Fry the doughnuts in batches until golden on both sides, then drain on a cooling rack.
    Step 4

  5. Coat the doughnuts

    • Mix the coating sugar with the pumpkin spice.
    • Roll the warm doughnuts in the spiced sugar.
    Step 5

  6. Make the pumpkin spice cream

    • Whip the chilled vegan cream with the icing sugar until soft peaks form.
    • Fold in the pumpkin purée and pumpkin spice.
    Step 6

  7. Fill and serve

    • Fill a piping bag with the cream and pipe into the side of each doughnut.
    • Serve the doughnuts while fresh.
    Step 7
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