Perfectly flavored dense + slightly sweet baked vegan donuts that just scream “Fall”! But don’t worry…they’re actually good for ya. 😉
Before I go any further, I’m just gonna go ahead and put it out there that this is my favorite recipe I have made thus far.
Pumpkin. Chai. Frosted. Donuts.
The flavors are a match made in heaven!
I’ve actually never really been a fan of pumpkin flavored anything, but maybe now that I’m working as a coffee shop barista, I’ve been hearing “pumpkin chai” for an entire month already, and I guess beginning to crave it. Can’t say I’m mad about it. 😉
I don’t know about you guys, as soon as Fall begins, I just want to bake everything. This also works as a great way to stay warm in the cooler temperature if you don’t have a heater, like me. Economical, much? 😉 Heh, I think yes!
- 1¼ cups oat flour
- 1 tsp baking powder
- ½ tsp nutmeg
- 1 tsp cinnamon
- ½ cup pumpkin puree
- ⅓ cup coconut milk
- ¼ cup maple syrup
- 2 flax eggs
- 1 tsp apple cider vinegar
- 1 cup cashews (soaked for at least 4 hours, or overnight)
- ¼ tsp cloves
- ¼ tsp cardamon
- 1 tsp vanilla extract
- ¼ cup + 2 TBSP coconut milk
- 1 TBSP maple syrup
- Cinnamon to sprinkle on top (optional)
- Preheat oven to 375 F degrees and prep donut pan. Spray with non-stick spray if needed, set aside.
- In a medium bowl, combine flour, baking powder, nutmeg, and cinnamon.
- In a smaller separate bowl, combine the pumpkin puree, maple syrup, coconut milk, flax eggs and apple cider vinegar. Once uniform, pour wet ingredients into dry mix and combine.
- Evenly distribute the batter into your donut pan. I found that using a spoon prevented a mess and made the process much easier!
- Bake at 375 degrees for 25-27 minutes.
- While donuts are baking, make frosting by simply blending together the cashews, cloves, cardamon, vanilla extract, coconut milk and maple syrup until smooth.
- Once donuts are ready, let them cool for at least 15-20 minutes before frosting.
- Sprinkle the tops with a bit of cinnamon, if desired and enjoy!