Pumpkin spiced everything season is in full swing! I'm celebrating fall time with these delicious vegan and gluten free pumpkin donuts! They're dense, cakey, and oh so moist! I've topped them with my famous vegan cream cheese icing and let me just say, the results are addictive!
Preheat the oven to 350
In a large mixing bowl, mix the almond milk, pumpkin puree, maple syrup, sugar, butter, vanilla, baking powder, baking soda, cinnamon, and nutmeg until well combined. Then, add the flour and mix until a batter forms. Pour the batter into 18 silicon donut molds.
Bake for 25-30 minutes until the donuts are risen, completely cooked through, and lift easily out of the pan.
While the donuts are baking, mix the vegan cream cheese icing ingredients. Add more powdered sugar to make the icing thicker. Wait for the donuts to cool before icing OR ice them while they're warm to create a "glaze effect"
Ingredients
Directions
Preheat the oven to 350
In a large mixing bowl, mix the almond milk, pumpkin puree, maple syrup, sugar, butter, vanilla, baking powder, baking soda, cinnamon, and nutmeg until well combined. Then, add the flour and mix until a batter forms. Pour the batter into 18 silicon donut molds.
Bake for 25-30 minutes until the donuts are risen, completely cooked through, and lift easily out of the pan.
While the donuts are baking, mix the vegan cream cheese icing ingredients. Add more powdered sugar to make the icing thicker. Wait for the donuts to cool before icing OR ice them while they're warm to create a "glaze effect"
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