There’s nothing better than a warm donut to greet my waking tastebuds in the morning. A cool cup of coconut milk or a hot cup of coffee and that donut. Makes my day a little brighter. Not that my day really needs to be brighter at like 7am, because–I JUST WOKE UP. Now I need another donut to perk me up…crap. Because there’s something wrong with my brain, I made these cute little mini- Pumpkin Spice Donuts for myself (and everyone else in my house, I guess). And, I guess those other people can have them since, you know, I did make them without all our allergy-hotspots; so no dairy, no eggs. Well, fooey, I’ll have to try harder to come up with something they won’t eat…LOL!
In all honesty, these little donuts are so scrumptious. Lightly crisped on the outside and all soft on the inside, with all that magical fall-y-ness to them that comes with being pumpkin-y. They’re the perfect breakfast for Thanksgiving morning, I’m thinking…or maybe just every Saturday morning between now and then…
Ingredients for Pumpkin Spice Donuts
- 3/4 cup coconut oil
- 1 cup sugar
- 1 cup canned pumpkin
- 3 cups flour
- 1/2 tspn salt
- 2 1/4 tblspn baking soda
- 1/4 tspn nutmeg
- 1/4 tspn allspice
- 1/4 tspn cinnamon
- 1 cup coconut milk (like what you’d use in cereal)
How to Make Pumpkin Spice Donuts
- Preheat oven to 350-degrees.
- Grease donut tin. Set aside.
- Mix wet ingredients thoroughly in a medium-sized bowl.
- Mix dry ingredients thoroughly in a large bowl.
- Combine wet ingredients into dry ingredients in 1/2 cup increments and blend until smooth.
- Fill donut tin 3/4 full.
- Bake for 20-25 minutes or until toothpick comes out clean. (It’ll only be like 15-20 minutes for a mini-donut pan like mine.)
- Allow to cool for approximately 10 minutes in tin.
- Spray with cooking spray (mine’s coconut oil, so there!) and sprinkle with cinnamon and sugar.
- Place in a box and pretend you just drove to the donut store…heh.
If you liked this recipe, be sure to share it on Pinterest or save it on Yummly…
Vegan Pumpkin Spice Donuts
made these cute little mini- Pumpkin Spice Donuts for myself (and everyone else in my house, I guess). And, I guess those other people can have them since, you know, I did make them without all our allergy-hotspots; so no dairy, no eggs.
Ingredients
- 3/4 cup coconut oil
- 1 cup sugar
- 1 cup canned pumpkin
- 3 cups flour
- 1/2 tspn salt
- 2 1/4 tblspn baking soda
- 1/4 tspn nutmeg
- 1/4 tspn allspice
- 1/4 tspn cinnamon
- 1 cup coconut milk, like what you’d use in cereal
Instructions
- Preheat oven to 350-degrees.
- Grease donut tin. Set aside.
- Mix wet ingredients thoroughly in a medium-sized bowl.
- Mix dry ingredients thoroughly in a large bowl.
- Combine wet ingredients into dry ingredients in 1/2 cup increments and blend until smooth.
- Fill donut tin 3/4 full.
- Bake for 20-25 minutes or until toothpick comes out clean. (It’ll only be like 15-20 minutes for a mini-donut pan like mine.)
- Allow to cool for approximately 10 minutes in tin.
- Spray with cooking spray (mine’s coconut oil, so there!) and sprinkle with cinnamon and sugar.
- Place in a box and pretend you just drove to the donut store…heh.
These Tiny Donuts are So Good, and Now You’ll Also Need to Check Out These Holiday Ideas:
Gluten-Free & Vegan Cranberry Bagel
Vegan Chocolate Pumpkin Spice Marble Cake
Vegan Pumpkin Spice Ice Cream
