Vegan Pumpkin Donuts with Salted Caramel Glaze
Ingredients
The donuts
-
1
cup
all-purpose flour
-
1
cup
white whole wheat flour
-
1 ½
teaspoons
salt
-
1 ½
teaspoons
baking powder
-
2
teaspoons
pumpkin pie spice
-
¼
cup
coconut oil, melted
-
3
tablespoons
flax eggs
-
¾
cup
agave nectar
-
1
teaspoon
vanilla extract
-
1 ½
cups
pumpkin purée
The glaze
-
2
cups
powdered sugar
-
¾
cup
vegan caramel sauce
-
1 ½
teaspoons
sea salt
-
2-3
tablespoons
almond milk
For homemade vegan caramel sauce
-
1 ½
cups
sugar
-
½
cup
water
-
3
tablespoons
vegan butter
-
½
cup
almond milk
Instructions
- Make the caramel by stirring sugar and water in a saucepan over medium-low heat until dissolved, then boil until golden.
- Remove from heat and whisk in vegan butter, then gradually add almond milk and stir until smooth.
- Preheat the oven to 350ºF and spray donut pans with cooking spray.
- Combine flours, salt, baking powder, and pumpkin pie spice in a bowl and set aside.
- In another bowl, mix coconut oil, flax eggs, agave nectar, vanilla extract, and pumpkin purée until smooth.
- Add the flour mixture to the wet ingredients and mix until combined.
- Fill the donut pan ¾ full and bake for 15 to 18 minutes until a toothpick comes out clean.
- Let the donuts cool for a few minutes before transferring them to a wire rack.
- Combine glaze ingredients in a bowl and whisk until smooth, then dip the tops of the donuts in the glaze and serve.
Nutrition Facts (estimated)
Servings
12
Calories
432
Total fat
9g
Total carbohydrates
87g
Total protein
4g
Sodium
684mg
Cholesterol
1mg
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