With fall in full effect, we can welcome all things pumpkin back in our lives! PSL’s, pumpkin pizza, pumpkin flavored bagels and cookies, pumpkin pie, and even pumpkin donuts. We’re talking super moist vegan pumpkin donuts.

 

Soft, pillowy bites of pure pumpkin delight. All wrapped up in a simple cinnamon sugar coating. Plus, they are vegan and baked, rather than deep-fried. Which means that you can whip them up in a flash (think thirty minutes tops!).

Soft, pillowy bites of pure pumpkin delight. All wrapped up in a simple cinnamon sugar coating.

 

If vegan isn’t your thing, however, you can still go ahead and whip these up. Switch the chia eggs for large eggs, and brush the doughnuts with melted butter rather than coconut oil. Having said that, we still prefer the doughnuts themselves to be made with a vegetable oil (think coconut or grape seed).

And while we love the cinnamon sugar coating, feel free to play with your chocolate here. So either incorporate chocolate chips into the batter or do a chocolate glaze. Melt a dark vegan chocolate bar with 1 tablespoon of coconut oil. Dip your doughnuts once cool, allowing them to dry completely before digging in. Although who are we kidding, feel free indulge in one (or two!) while they are still slightly warm.

Also, if you don’t have a donut pan at hand, don’t sweat it. Simply use a muffin pan instead and bake them for 20-23 minutes. Equally delicious, you’ll just have to call them pumpkin muffins instead!

Easy and fuzz free. Just make sure you do not over-mix the batter, as it will result in tough doughnuts. You see, when you over-mix you will develop more gluten than necessary, and your donuts will come out tough rather than pillowy-soft. So make sure to mix the batter until just incorporated.

So add a glass of nut milk, Netflix, a blanket, and you’ve got yourself an ideal fall afternoon at hand.

Number of Servings: 12 donuts

Ready in Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 15-17 minutes

 

Ingredients:

 

For the pumpkin donuts:

2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon dried ginger

1/2 cup coconut oil, melted and cooled

3 chia eggs

1 cup sugar

1 1/2 cups pumpkin puree (about one 12-ounce can)

 

For the coating:

2 tablespoons coconut oil, melted

1/4 cup cinnamon-sugar

Directions:

1. Preheat oven to 350°F. Grease two donut pans (or take turns) with oil, and lightly flour it.
2. In a medium bowl, whisk thoroughly the unbleached flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
3. In a large bowl, whisk together thoroughly the coconut oil, chia eggs, sugar, and pumpkin puree.
4. Incorporate half the flour mixture slowly, mixing until just incorporated. Add the second half of the flour.
5. Pour the batter into prepared mold and bake for 15-17 minutes, until lightly golden and a toothpick inserted comes out clean. Remove your pumpkin donuts from the pan after ten minutes, brush them with coconut oil and sprinkle with cinnamon sugar.
6. These doughnuts keep well for 3 days in an airtight container.

Recipe & images by: Paola van der Hulst, gnom-gnom.com