Vegan Cinnamon Doughnuts
Ingredients
For the batter1 1/4 cup plain flour
2 teaspoons pumpkin pie spice/all spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup unsweetened almond milk
1/3 cup pumpkin pureé
2 tablespoons coconut oil, melted
1 teaspoon vanilla
For the Cinnamon Sugar Coating
1/4 cup melted coconut oil or vegan butter
1 cup organic sugar
1 tablespoon cinnamon
The recipe
Preheat the oven to 180°C and grease the doughnut tin.
In a large bowl mix the flour, spices, baking powder and salt. In another bowl lightly whisk the brown sugar, almond milk, pumpkin pureé, coconut oil and the vanilla.
Next combine the dry ingredients into the wet ingredients a little at a time, this should result in a thick batter.
Then, using a spoon to fill the tray, make sure that the mixture is evenly distributed in each mould.
Bake for 10-12 minutes.
Leave to cool on a wire rack and prepare the sugar coating.
In one bowl, mix the sugar and cinnamon, in another pour the coconut oil or vegan butter. Make sure the oil/butter is a liquid but not too hot.
Once the doughnuts are suitably cooled, dip one side into the oil/butter and then straight into the cinnamon sugar mix.
If they last long enough, you can display them on a cake plate or stand.
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