Vegan Pumpkin Spice Doughnuts
Equipment
Ingredients
Dough
pumpkin puree (canned)
120 g
all-purpose flour
240 g
granulated sugar
100 g
baking powder
8 g
baking soda
2 g
ground cinnamon
2 g
ground nutmeg
1 g
ground cloves
0.5 g
ground ginger
1 g
salt
2 g
almond milk
120 ml
olive oil
30 ml
vanilla extract
5 ml
Pumpkin Spice Cream Filling
pumpkin puree (canned)
60 g
powdered sugar
120 g
ground cinnamon
1 g
ground nutmeg
0.5 g
vanilla extract
3 ml
coconut cream
60 g
Instructions
Prepare dry ingredients
Whisk together flour, sugar, baking powder, baking soda, salt, and all spices in a large bowl.
Prepare wet ingredients
In a separate bowl, combine pumpkin puree, almond milk, olive oil, and vanilla extract.
Combine wet and dry ingredients
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Shape the doughnuts
Transfer dough to a lightly floured surface. Roll to 1 cm thickness. Cut out doughnut shapes using a doughnut cutter or two round cutters.
Fry the doughnuts
Heat oil in a deep pot to 175°C. Fry doughnuts 2-3 minutes per side until golden brown.
Drain and cool
Remove doughnuts with tongs and drain on paper towels. Let cool completely before filling.
Prepare pumpkin spice cream filling
Whisk together pumpkin puree, powdered sugar, spices, vanilla extract, and coconut cream until smooth.
Fill the doughnuts
Use a piping bag with a small tip to inject the pumpkin cream filling into the center of each cooled doughnut.
Serve
Dust with powdered sugar or cinnamon sugar before serving.
Original recipe
Storage
Store unfilled doughnuts at room temperature in an airtight container for up to 2 days. Fill just before serving for best texture.
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