December 2, 2017

# Doughnuts # Vegan

Vegan Baked Pumpkin Doughnuts

Hello friends! I hope you are having a wonderful day. I can't believe that it's already December so I hope that it's not too late for this pumpkin doughnut recipe! (is it ever too late for doughnuts though?)

These baked doughnuts have the best texture! Just like a cake doughnut you would buy at the store. The streusel topping is wonderfully sweet while being the perfect melty addition.

You won't believe that these doughnuts are much better for you and personally I have really been enjoying them a lot.

My friends loved these doughnuts! So if you don't believe me believe them!

Vegan Baked Pumpkin Doughnuts


For Doughnuts
1 1/4 cups spelt flour
1/2 cup coconut sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup pumpkin puree (room temperature)
2 tbsp melted coconut oil
1/2 cup almond milk (room temperature)

For Topping
2 tbsp melted coconut oil
1/4 cup sugar
3 1/2 tbsp spelt flour
1/4 tsp cinnamon
pinch of nutmeg


1. Preheat the oven to 350F. Grease a doughnut pan and set aside
2. For the doughnuts, combine spelt flour, coconut sugar, baking powder, cinnamon, and nutmeg until any clumps are gone.
3. In a separate bowl, mix together the pumpkin puree, melted coconut oil, and almond milk. Gently fold wet into dry ingredients.
4. Spoon batter into doughnut pan.
5. For crumb topping, mix all ingredients in a small bowl until small clumps formed
6. Sprinkle crumb topping on top of doughnut batter
7. Bake 10 to 12 minutes
8. Allow doughnuts to cool before removing and enjoy!

1 comment:

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