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5 from 3 votes
Thankfully, these baked vegan coconut pumpkin donuts allows a little sweet indulgence without the guilt.
Vegan Coconut Pumpkin Donuts
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 12
Author: Ann
Ingredients
  • 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
  • Frosting:
  • 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
Instructions
  1. In a small non stick pan, toast coconut flakes. Do not step away. When you smell the coconut, turn off the stove. Set aside.
  2. Preheat oven to 350 degrees (F).
  3. Grease a donut pan; set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.