I LOVE donuts and I can not lie! Not only are these baked, but I made 12 of these vegan coconut pumpkin donuts in under 20 minutes. Now if that isn’t the best news ever, I don’t know what is. That is my idea of fast food. Totally WINNING, like wins for days!!!
Who doesn’t love a fresh donut? Donuts might just be the perfect food. During my teenage years, it was an important and beloved food group. Some kids carried around milk money, but I had donut money. It was a simpler time.
Now, I have made fried donuts in the past. Don’t get me wrong, I love ’em too. They’re totally worth the effort. However, I always feel a little guilty eating fried donuts. Thankfully, I got the genius idea of baking my donuts. I love everything about these baked vegan goodies.
I wanted to have a little fun with the frosting because that is equally as important as the batter. I couldn’t decide whether I liked the regular frosting best or the toasted coconut topped ones best. Which in my book is a good problem to have, indeed.
Confession: I have always been intimidated by baking vegan desserts. No butter AND no eggs, I was lost. When I first started on my vegetarian journey, I used “egg replacers” and my cakes would always fall flatter than a pancake. So I gave up for a while. Then one day I dug my heals in and tested a million ways of getting the right texture in my basic vegan cake batter. Literally I did a happy dance in my kitchen with Mr. Snicker. ‘Twas a good day.
Is it me or does it seem as if during November and December, donuts make a BIG comeback? Everywhere that I turn I see a new donut shop. And because I have never met a donut that I haven’t eaten: I am compelled to try them ALL out. Fact: I workout so that I can eat donuts. That is sound logic right there.
We have a standing report card tradition at home. On the day of report cards are sent home I usually make some sort of dessert. If the kids’ report cards are good, it a celebratory event and if their report cards aren’t so awesome “the talk” always goes better with the addition of sweets. So I thought this was the perfect time to make these. Insert these little vegan coconut pumpkin donuts.
Here is a quick tutorial to help you along your DONUTing way 🙂
Here are the pros to making these:
They cause happiness.
They are happiness.
Therefore, make these and happiness will find you.
- Vegan Coconut Pumpkin Donut:
- 1 Tablespoon baking powder
- 1 cup Pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 2 cups flour
- 1/2 cup brown sugar
- 1 cup coconut milk
- 1/4 teaspoon salt
- 1/4 cup coconut oil
- 1 teaspoon vanilla
- 1 cups powdered sugar
- 2 Tablespoons coconut milk
- 1 teaspoon coconut oil melted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup toasted unsweetened coconut flakes
In a small non stick pan, toast coconut flakes. Do not step away. When you smell the coconut, turn off the stove. Set aside.
Preheat oven to 350 degrees (F).
Grease a donut pan; set aside.
In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted coconut oil, vanilla and coconut milk. Gently fold the wet mixture into the dry mixture - don't over mix! Trust me, it is better to take it slow on this step.
Spoon mixture into a ziplock bag. cut tip, squeeze mixture into prepared donut pan, and bake for 13-15 minutes, or until the donuts pass the toothpick test. Allow donuts to cool a few minutes in the pan before transferring to a wire rack to cool for a few more minutes.
In the meantime, melt the coconut oil for the sugar frosting; set aside. Mix the sugar and oil together in a medium-sized bowl until smooth.
Once the donuts are cool enough to handle, dip them in the melted coconut frosting, then roll them in the toasted coconut flakes mixture; repeat until all donuts have been covered.
That all seems like sound logic to me.
Make these today!