Vegan Pumpkin Donuts
These vegan pumpkin donuts will bring you right back to the pumpkin patch! It's crispy on the outside soft and most in the middle makes these donuts so delish!
Servings: 26 donuts depending on size
Calories: 134kcal
Ingredients
- ½ cup pumpkin puree canned
- 3 ½ cups all purpose flour
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin spice
- ½ teaspoon salt
- ½ cup plant milk
- 2 teaspoon vinegar
- ¼ cup vegan butter melted
- 1 teaspoon vanilla extract
Topping
- ¾ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon ground
Other
- Oil for frying
- ½ tb vinegar
Instructions
- Start by making vegan buttermilk by taking your half cup of plant milk and vinegar, stir, and set aside.
- Take your stand mixer, place all the donut ingredients into the bowl, and mix until incorporated. You can also use a bowl and wooden spoon and your clean hands.
- Take a Silpat, lightly dust it with flour, and then place half of your donut dough on the floured surface. Flatten the dough with either a rolling pin or your hands. You want the dough about half an inch thick. Then take a donut cutter and cut out your donuts. Do so until all the donuts are cut out; start your oil once they are cut out.
- Make your donut topping by mixing the brown sugar and spices in a small bowl set aside.
- Take a pan and fill it a couple of inches full of oil and ½ tablespoon of white vinegar. You need a candy thermometer for this. Let the oil come to 350 degrees. Only cook a couple of donuts at a time; I cook two at a time. Cook on one side for about 45 seconds to one minute, depending on the thickness of your donuts. You may want to test this out on a donut. Then flip the donut and cook for another 45 seconds to one minute.
- Place the cooked donuts on a brown paper bag to help absorb the oil. Let it rest for about 30 seconds, and then dip in your spices and sugar bowl, dipping both sides and setting on a cooling rack. Repeat until all the donuts are done.
Notes
Storing- These are best stored in an airtight container on the counter at room temperature for up to 4 days. Although, they will taste best the day they are made.
Freezing- Donuts don't taste as good frozen, but it can be done if you want to. If you still want to freeze them, you can do so by taking a cookie sheet, lining it with parchment paper, and placing the donuts on it to freeze. Then, take your frozen donuts and put them in a freezer-safe container or freezer gallon Ziploc bag. Defrost on the counter outside of its package.
Gluten-free- I've never tried making them gluten-free but I think a good All Purpose gluten-free flour would probably work.
Expert Tips and Tricks-
- Be extremely careful when you're dealing with hot oil. It can give you some nasty burns.
- These taste best fresh. There is nothing quite like a fresh, warm, fried donut.
- I know vinegar sounds weird to put in the oil but it helps the donuts not be too greasy.
- If the dough is sticky, flour your surface and hands as needed. It shouldn't be an overly sticky dough.
- When regulating the oil, you want to try to keep it at 350 degrees. This means you'll be turning the stove up and down quite a bit while making the donuts.
Nutrition
Serving: 1donut | Calories: 134kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 151mg | Fiber: 1g | Sugar: 12g