• Ashley Margaret Waterman

Pumpkin Doughnuts

Last week, I wrote about my recent trip the East Coast. While there, I conducted a doughnut tasting. I thought the doughnuts needed improvement. When I'm left wanting by a baked good, I make it myself to see if I can do it better.

Cake doughnuts, yeast doughnuts, fried, or baked, I'm not stranger to making doughnuts. The last doughnuts I made, maple bars and Oreo doughnuts, were dangerous. It seems that when I make doughnuts, it's difficult to eat just one. This is the main reason why I don't make them more. I can't seem to control myself when there are homemade doughnuts in the house.

Warning: the recipe you're about to read makes delicious doughnuts. It's difficult to eat just one, but know that you're not alone in the doughnut eating.

Vegan Pumpkin Doughnuts

1 1/4 cup flour

1/2 cup brown sugar

1/2 tsp salt

1 tsp baking powder

1/4 cup pumpkin

2 1/2 Tbsp oil

1/2 cup coconut cream

Preheat oven to 350 and grease your doughnut pan.

Whisk together dry ingredients and set aside.

In a separate bowl, combine the pumpkin, oil, and milk.

Fold the wet ingredients into the dry. Make sure not to overmix. Overmixing vegan baked goods leads to a dense or deflated baked good.

Spoon the mixture into a piping bag.

Pipe into the doughnut pan.*

Bake for 10-13 minutes. Doughnuts are done if they spring back when lightly pressed.

Allow the doughnuts to cool for a few minutes in the pan, then transfer them to a wire wrack to cool completely

*This recipe makes six doughnuts. I was sad that I only got six, but these doughnuts are so good that I would've inhaled all twelve myself.

While you're drooling over your freshly baked doughnuts, make your topping. I couldn't decide between cinnamon sugar and spiced latte frosting, so I did half and half. If you're doing half and half, cut the topping ingredients in half as well.

Cinnamon Sugar Topping

3 Tbsp melted earth balance

1 cup sugar

1 1/2 Tbsp cinnamon

In a microwave-safe bowl, melt the earth balance.

In a separate bowl, whisk together the sugar and cinnamon.

When your doughnuts are cool, coat them in the butter then then cinnamon sugar.

I coated mine in extra cinnamon sugar to satisfy my sweet tooth, but one coating is just as good.

Spiced Latte Frosting

1 1/4 cups powdered sugar

1 tsp pumpkin pie spice

1 tsp cinnamon

2 Tbsp coffee

Whisk together powdered sugar, pumpkin pie spice, and cinnamon.

Add the coffee.

This frosting is thick. If you want to thin it out, add more coffee (or water if you don't want extra caffeine). I thought it was the perfect consistency for doughnut frosting.

So that we could try both toppings, I cut a cinnamon sugar doughnut and a spiced latte frosted doughnut in half. Sam and I came to an immediate conclusion: these doughnuts are better than the ones we bought last week.

These doughnuts validated me. If I can bake something I like more than a baked good I bought, I am succeeding as a baker.

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