Vegan Pumpkin Spice Doughnuts
Delight in these fluffy Vegan Pumpkin Spice Doughnuts, perfect for cozy mornings and festive gatherings, topped with pumpkin spice sugar and filled with creamy pumpkin cream cheese.
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.
Notes
Store doughnuts 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.