Vegan pumpkin donuts with cinnamon sugar. Sweet, spicy, amazing. Vegan donuts. Pumpkin Cinnamon  sugar donut. Nut free option. Gluten free option


  • 1/2 cup (122 ml) lait non laitier comme l’amande ou le soja
  • < span class="wprm-recipe-ingredients-units-system wprm-recipe -ingredients-units-system-1">1/3 cup (2.88 oz ) Citrouille puree
  • 4 à soupe sucre
  • 1 TL < /span> Levure active
  • 2 cuillère à soupe < /span> huile de carthame ou de coco raffinée
  • < span class="wprm-recipe-ingredients-unit -system wprm-recipe-ingredients-unit-system-1">1 tsp Vanilla extract (1/2 à 1 cc à fla vor préférence)
  • 1 càc < a href="" class="wprm-recipe-ingredients-link effortless- ignore" target="_blank">épice pour tarte à la citrouille
  • u ne généreuse pincée de noix de muscade
  • Preparation

  • Bold the donut shape. Heat plant milk until hot. Combine with the remaining ingredients except the yeast and mix well until the sugar has combined. Add the yeast and mix.
  • In a Bowl mix together 3/4 cup flour and remaining dry ingredients. Add the flour mixture to the wet and mix. Add a tablespoon or more flour if needed (if the mixture is runny). Leave the mixture on for 10-15 minutes.
  • Spoon in a greased donut shape. You can also stuff a zipper, cut off one end and press the dough into the mold. Let the pan rest for another 10 minutes to allow the dough to rise. Preheat the oven to 350 degrees F.
  • Cook for 11 to 12 minutes. Allow to cool for 5 minutes and then remove from the pan.
  • Add cinnamon and sugar into a small ziplock bag and mix. Take the hot donuts, zip them up, shake them. Remove from the ziplock and serve. You can also use a bowl to prepare the cinnamon-sugar topping and dip the donuts into the bowl for topping. Hot donuts are moist enough for the filling to stick. If you want more filling, brush the donuts with oil before dipping.
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