You made it to Tuesday. You deserve a donut. More specifically, a Pumpkin Donut!
Or is it doughnut? Honestly, the world may never know. Whateva.
Pumpkin week, day two, baby!!!
One of the best days of my baking life was the day I got a donut tin. What a treat to be able to whip up little circles of dough-y goodness at a moments notice. In my very professional opinion, there is nothing quite like a homemade donut. These donuts are baked, not fried, and dunked in a holy grail of (vegan) chocolate coating. (Fun Fact: There is anything wrong with a fried donut, I love those two! We love and support all donuts here at Mads Eatz)
And also, can we talk about how dang cute the fall sprinkles are on these dudes? Leaves! And bats!“Frickin bats. I love halloween.” (if you do not get that reference please click this link and grace your eyes with one of the best vines of all time) I also threw some crushed pretzels, toffee bits, and mini chocolate chips into the mix to add some flair and texture. My personal favorite is definitely the pretzel donut. Salty, sweet, and (almost) too good to eat.
So, if you don’t already have one, get yourself a donut tin and get to baking. It is about dang time you made yourself some donuts (doughnuts?).
So, without further ado…on your mark, get set, bake!
Pumpkin Donuts
Ingredients
Wet Ingredients
- ½ cup almond milk
- 1½ tsp apple cider vinegar
- ½ cup pumpkin puree
- ¼ cup coconut sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp pumpkin pie spice
Chocolate Coating
- ½ cup vegan chocolate chips
- ½ tbsp coconut oil
Toppings
- sprinkles/crushed pretzels/mini chocolate chips/toffee bites/anything your heart desires/etc.
Instructions
- In a medium bowl, mix together the almond milk and apple cider vinegar. Let sit for 10 minutes to create vegan ~buttermilk~
- Preheat your oven to 350°F. Grease you donut tin with non-stick cooking spray and set aside.
- In a large bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, and pumpkin pie spice.
- Once the ~buttermilk~ is ready, add in the pumpkin puree, coconut sugar, and vanilla extract. Whisk together until fully incorporated.
- Fold the wet into the dry, making sure to not over mix.
- To pipe the donuts, place a plastic sandwich bag in a mug and spoon in the dough mix. Once full, cut a corner off of the bag and pipe the mix into the tin, making sure to fill it up half-way.
- Bake for for 12-15 minutes, or until the donuts appear golden-brown. Remove from oven and allow to cool before removing from tray.
- To make the chocolate coating, place the chocolate chips and coconut oil in a microwave safe bowl and microwave for 15 second intervals until fully melted. Dunk the donuts in the coating and cover with toppings of your choice.
- Consume immediately for a fun, chocolate-y mess of goodness, or allow the donuts time to set so the coating can harden. Donuts will be good for 2-3 days, so enjoy them sooner rather than later!
I hope these donuts find you well, happy, and maybe a lil’ spooky. Okay, maybe a lot of spooky. Make sure to pop over to Instagram to give me a follow at @mads.eatz to stay up-to-date on all the eats, drinks, treats, travels, etc.
As stated above: pumpkin week, day two, baby!!!
XOXO – Mads