Vegan Donuts

If you love fall treats like me but want a dairy-free and egg-free version that we all can enjoy you have to try this. There is even a gluten-free option.

These donuts are fluffy, airy, and light. The spices give just the right amount of flavor without being super overpowering.

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter should also work. Be sure it is MELTED. Liquid oil will also work, however it will change the texture.

Sugar: any granulated sugar will work. If you want this to be refined sugar free, use coconut sugar.

Nondairy milk: any nondairy milk will work. I used unsweetened original almond milk.

Pumpkin pie spice: if you don’t have this, you can just do a mix of ginger, cloves, and cinnamon.

Powdered sugar:  I used this for the glaze. You can leave this out and not make the glaze or use whatever type of powdered sugar you want.

I haven’t tested any other flours besides the almond flour and all-purpose flour mix. These flours work well together to create a super fluffy texture. If you are gluten-free, a 1:1 mix of gluten-free all-purpose flour should work.

My favorite part about these donuts is you can add whatever you want. Sometimes, I will add chocolate chips or nuts. Or, I will add a vegan cream cheese frosting. The possibilities are endless. This is the perfect fall dessert for that reason.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All- purpose flour

• Almond flour

• Powdered sugar

Recipe:

Makes 6 donuts

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup pumpkin puree

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit. Spray donut pan with cooking spray.

3.    In a small bowl melt your butter. Transfer to a larger bowl and add in the sugar, pumpkin, and nondairy milk Stir well.

6.    Add in the baking powder, pumpkin pie spice, all-purpose flour, and almond flour. Stir until a batter is formed.

9.    Transfer to donut pan and bake for 15 minutes or until a toothpick comes out clean.

Allow to completely cool before adding glaze. For the glaze, I combined powdered sugar, nondairy milk, and a sprinkle of cinnamon. There are no exact measurements for this glaze. I always do triple the amount of powdered sugar to liquid. Add as much or as little liquid as you want depending on the consistency you are looking for.

Be sure to store this in the refrigerator or freezer. The donuts should last up to 5 days in the refrigerator. You can store in the freezer as well.. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out 