Baked Pumpkin Spice Cake Doughnuts (Vegan)

It’s national doughnut day, again.

Yes, people! There are two national doughnut days every year. I’m celebrating this second time around with a batch of Baked Pumpkin Spice Cake Doughnuts (made vegan). Why vegan? Well, I’ve always wanted to do more with vegan dishes. Not to long ago I had this delicious slice of blood orange cake and was inspired ever since.

These Baked Pumpkin Spice Doughts are soft and moist with a touch of that pumpkin flavor we all love this time of year.  I literally made what felt like a million batches of these bad boys so I’ll be giving a lot way. In just under 30 mins you can enjoy them too!

You’ll need a non stick 6 cavity doughnut mold that will make 3 -¼ inch (full sized) doughnuts, cooling rack, and a whisk/silicone spatula.

Start by pre-heating the oven to 350 degrees. In a medium sized bowl combine flour, pumpkin pie spice, baking powder, and salt. Whisk together until well combined and set aside.

In a large bowl combine pumpkin puree, almond milk, vanilla extract, coconut oil, and sugar. Then slowly add flour mix to pumpkin purée mix in three batches. Make sure the flour mix is fully incorporated  before adding more.  The doughnut batter should be very thick (it won’t pour out easily like regular cake batter). Place the batter in a piping bag or sandwich bag. Cut the tip off and squeeze batter into the doughnut pan. For this recipe I filled each cavity to the top. There was just enough to make exactly 6 doughnuts.

Bake in the oven for about 15 minutes or until the doughnuts spring back when touched. Allow to cool for several minutes and transfer to cooling rack. For the last (but best part) combine sugar and cinnamon in bowl. Coat doughnut with a little oil (neutral flavor coconut oil used) or melted vegan butter (like Earth Balance) and dip each doughnut in the sugar cinnamon mix.

What I love about this recipe is that the pumpkin flavor is not overpowering. Try not to eat them all at once!