Vegan Pumpkin Spice Doughnuts
Vegan Pumpkin Spice Doughnuts: A Delicious Fall Treat
If you’re in search of a delightful fall treat that’s both comforting and easy to make, look no further than these Vegan Pumpkin Spice Doughnuts! With warm dairy-free milk and the earthy flavor of pumpkin spice, these doughnuts are perfect for cozy mornings or festive gatherings. Sweet, fluffy, and topped with a delicious pumpkin spice sugar and a creamy filling, these treats will surely become a seasonal staple.
Why Make This Recipe?
Making Vegan Pumpkin Spice Doughnuts is not only a treat for your taste buds, but it’s also an opportunity to enjoy a plant-based dessert that everyone will love. They are deliciously fluffy, with a delightful hint of pumpkin and spices that capture the essence of fall. Plus, they’re a fantastic choice for those who are dairy-free or have dietary restrictions, ensuring everyone can enjoy a sweet indulgence.
How to Make Vegan Pumpkin Spice Doughnuts
Follow these detailed steps to create your own Vegan Pumpkin Spice Doughnuts:
Ingredients
-
For the Doughnuts:
- 330ml of warm dairy-free milk
- 14g of active dry yeast
- 75g of caster sugar
- 600g of self-raising flour
- 2 teaspoons of pumpkin spice
- 100g of dairy-free butter (melted)
- 2 flax eggs (2 tablespoons of ground flax + 6 tablespoons of water)
- 2 tablespoons of canned pumpkin puree
-
For the Pumpkin Spice Sugar:
- Sunflower oil (for frying)
- 150g of caster sugar
- 2 tablespoons of pumpkin spice
-
For the Pumpkin Cream Cheese Filling:
- 100g of dairy-free cream cheese (chilled)
- 100g of icing sugar
- 2 tablespoons of canned pumpkin puree
- 1/2 teaspoon of pumpkin spice
- Small cinnamon sticks (for decoration)
Directions
- Prepare the Flax Eggs: Combine 2 tablespoons of ground flax with 6 tablespoons of water; let it sit for about 10 minutes to thicken.
- Activate Yeast: In a bowl, mix the warm dairy-free milk with active dry yeast and 75g of caster sugar. Let it sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a separate bowl, combine the self-raising flour and pumpkin spice.
- Create Dough: Add in the melted dairy-free butter, flax eggs, and pumpkin puree to the yeast mixture. Slowly incorporate the dry ingredients until a dough forms.
- Knead the Dough: On a lightly floured surface, knead the dough for about 5 minutes until smooth. Place it in a greased bowl and cover it with a cloth. Let it rise for 1 hour.
- Shape the Doughnuts: Once risen, roll out the dough and cut it into doughnuts using a doughnut cutter.
- Heat Oil: In a large pan, heat sunflower oil over medium heat for frying.
- Fry the Doughnuts: Carefully place the doughnuts into the hot oil, frying for about 2-3 minutes on each side, or until golden brown.
- Prepare Pumpkin Spice Sugar: In a bowl, mix 150g of caster sugar and 2 tablespoons of pumpkin spice. Roll the hot doughnuts in this mixture after frying.
- Make Pumpkin Cream Cheese Filling: In a bowl, combine the chilled dairy-free cream cheese, icing sugar, pumpkin puree, and pumpkin spice. Mix until smooth.
- Fill the Doughnuts: Using a piping bag, fill the cooled doughnuts with the pumpkin cream cheese filling.
- Decorate: Finish by inserting small cinnamon sticks into the doughnuts for a charming touch.
How to Serve Vegan Pumpkin Spice Doughnuts
Serve these delightful doughnuts warm, garnished with a sprinkle of extra pumpkin spice sugar or a dusting of icing sugar. They pair perfectly with a hot cup of coffee or tea, making for a wonderful afternoon snack or dessert centerpiece.
How to Store Vegan Pumpkin Spice Doughnuts
To keep your doughnuts fresh, store them in an airtight container at room temperature for up to 2-3 days. For longer storage, consider freezing them in a freezer-safe container for up to a month. Just make sure to thaw them before serving.
Tips to Make Vegan Pumpkin Spice Doughnuts
- Ensure the Milk is Warm: Using warm milk will help activate the yeast properly for fluffier doughnuts.
- Don’t Overcrowd the Pan: Fry the doughnuts in batches to maintain the oil’s temperature and allow for even cooking.
- Experiment with Spices: Feel free to adjust the pumpkin spice to suit your taste or add a hint of nutmeg or ginger for extra flavor.
Variations
- Gluten-Free Option: Substitute self-raising flour with a gluten-free blend.
- Different Fillings: Try using different fillings like chocolate ganache or fruit preserves for variety.
FAQs
Q1: Can I use regular milk instead of dairy-free?
Yes, while the recipe is vegan, you can use regular milk if you’re not restricted by dietary preferences.
Q2: How do I know if the dough has risen enough?
The dough should have doubled in size and feel light and airy when you poke it gently.
Q3: Can I bake these doughnuts instead of frying?
Yes! Bake at 350°F (175°C) for approximately 15-20 minutes, but note that the texture will differ from fried doughnuts.
Indulging in these Vegan Pumpkin Spice Doughnuts is a delightful culinary journey that captures the essence of fall in every bite. Enjoy making and sharing this tasty treat with friends and family!
Vegan Pumpkin Spice Doughnuts
Ingredients
For the Doughnuts
- 330 ml 330ml of warm dairy-free milk Ensure the milk is warm to activate the yeast.
- 14 g 14g of active dry yeast Make sure the yeast is fresh.
- 75 g 75g of caster sugar Used to activate the yeast.
- 600 g 600g of self-raising flour Can substitute with a gluten-free blend for a gluten-free option.
- 2 teaspoons 2 teaspoons of pumpkin spice Feel free to adjust based on preference.
- 100 g 100g of dairy-free butter (melted) Melt before mixing.
- 2 pieces 2 flax eggs (2 tablespoons of ground flax + 6 tablespoons of water) Let sit for about 10 minutes to thicken.
- 2 tablespoons 2 tablespoons of canned pumpkin puree Adds flavor and moisture.
For the Pumpkin Spice Sugar
- 150 g 150g of caster sugar For coating the fried doughnuts.
- 2 tablespoons 2 tablespoons of pumpkin spice Adjust based on taste.
- Sunflower oil (for frying) Use enough oil for deep frying.
For the Pumpkin Cream Cheese Filling
- 100 g 100g of dairy-free cream cheese (chilled) Ensure it's chilled for best texture.
- 100 g 100g of icing sugar For sweetness in the filling.
- 2 tablespoons 2 tablespoons of canned pumpkin puree Use same pumpkin puree as for the doughnuts.
- 1/2 teaspoon 1/2 teaspoon of pumpkin spice Enhances flavor of the filling.
- Small cinnamon sticks (for decoration) For a charming touch.
Instructions
Preparation
- Combine 2 tablespoons of ground flax with 6 tablespoons of water; let it sit for about 10 minutes to thicken.
- In a bowl, mix the warm dairy-free milk with active dry yeast and 75g of caster sugar. Let it sit for about 5-10 minutes until frothy.
- In a separate bowl, combine the self-raising flour and pumpkin spice.
- Add in the melted dairy-free butter, flax eggs, and pumpkin puree to the yeast mixture. Slowly incorporate the dry ingredients until a dough forms.
- On a lightly floured surface, knead the dough for about 5 minutes until smooth. Place it in a greased bowl and cover it with a cloth. Let it rise for 1 hour.
Cooking
- Once risen, roll out the dough and cut it into doughnuts using a doughnut cutter.
- In a large pan, heat sunflower oil over medium heat for frying.
- Carefully place the doughnuts into the hot oil, frying for about 2-3 minutes on each side, or until golden brown.
- In a bowl, mix 150g of caster sugar and 2 tablespoons of pumpkin spice. Roll the hot doughnuts in this mixture after frying.
Assembly
- In a bowl, combine the chilled dairy-free cream cheese, icing sugar, pumpkin puree, and pumpkin spice. Mix until smooth.
- Using a piping bag, fill the cooled doughnuts with the pumpkin cream cheese filling.
- Finish by inserting small cinnamon sticks into the doughnuts for a charming touch.
