Vegan Pumpkin Spice Donuts Recipe
Prep time
Cook time
Total time
This recipe for Vegan Pumpkin Spiced Donuts is a delicious way to usher in the falling leaves, and welcome the holidays ahead. Pumpkin Spice Lattes are officially on sale at coffee shops around the globe and people are going crazy for pumpkin spiced everything. Make this vegan version at home with better ingredients! If that weren't enough to inspire truly unadulterated fall happiness it's also Vegan, meaning it's dairy and egg free!
Author: The Edgy Veg
Recipe type: Dessert
Cuisine: Vegan
Serves: 5-6 donuts
Ingredients
- Donut Batter
- DRY INGREDIENTS
- 2 ¼ cup unbleached all purpose flour
- 1 ½ tsp baking powder
- 1 tsp Himlayan salt
- ½ tsp nutmeg
- 2 tsp pumpkin pie spice
- WET INGREDIENTS
- 2 Tbsp vegan butter/margerine
- ½ cup organic cane or unrefined white sugar
- 2 eggs worth of egg replacer
- ½ cup vegan sour cream
- ¼ cup pumpkin puree
- Oilfor frying
- Glaze
- ¾ cup sifted powdered sugar
- 2 Tbsp maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Instructions
To Make The Donut Batter
- Mix all dry ingredients in a bowl, and wet ingredients in a separate bowl. DO NOT ADD SOUR CREAM & PUMPKIN PUREE.
- Add ⅓ of the wet mixture to the dry and mix until you get crumbles.
- Add ½ cup sour cream and ¼ cup pumpkin puree and mix until combined.
- Add in the rest of the flour mixture and mix well.
- Cover the donut cake batter with plastic wrap or a sauce pan lid and chill in the fridge for a minimum of 1 hour.
- While you are waiting for the dough to chill, make your glaze.
To Make The Glaze
- Sift the powdered sugar into a small bowl and stir in the maple syrup and the vanilla extract.
- Whisk very well until well combined.You may want to add a teaspoon or so of soy milk or almond milk to thin it out if it’s too thick.
To Make The Donuts
- Roll out the chilled dough on a generously floured counter. You want your dough to be about ½ in thick. Add flour to the rolling pin or top of the dough as necessary to prevent sticking.
- Cut as many donuts and holes as possible, with a donut cutter or a large glass, dipping the cutter into flour before each cut.
- Re-roll the excess dough to make extra donut and holes until you run out of dough.
- Heat at least 2 inches of oil in a deep fryer, large pot, or deep frying pan to 325°F.
- Shake excess flour off the donuts before carefully adding them to the hot oil in batches. You do not want to crowd the donuts because they will lower the temperature of the oil, and you will end up with oily cakes.
- Once the doughnuts float, fry for about 20 seconds, then flip.
- Fry for another minute and a half, or until golden brown and cracked, then flip and fry the first side again for another minute, until golden.
- Transfer to a paper towel lined plate for a minute and then transfer to a cooling rack.
- Once the donuts have cooled only slightly, but are still warm enough to handle you can dip them into the glaze. Make sure to shake the excess glaze off. You can always dip them a second time if you’re a sugar fanatic! Let dry on cooling racks, glazed side up, for about 15 minutes.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2016/09/26/vegan-pumpkin-spice-donuts-recipe/