Vegan Pumpkin Doughnuts are hand shaped for a rustic feel – an amazing autumn/fall sweet treat to make the most of pumpkin season. This vegan doughnut recipe is yeast-free, and the doughnuts can either be fried or baked; they are surprisingly very easy to make.
This vegan doughnut recipe has been sitting in my folders catching dust for a good number of years now. I’ve been meaning to publishing them some time around pumpkin season every year, but somehow, something has always managed to get in the way of that. So, I’m quite pleased that I’m finally able to share this recipe with you.
I’ve actually made these doughnuts several times, even when pumpkin isn’t in season. Pumpkin imparts layers of warm flavour to what would otherwise be regular cinnamon doughnuts. When not in season though, you can use canned pumpkin or butternut squash, sweet potato puree or even applesauce.
I’ve also experimented by replacing the plain or all-purpose flour with spelt flour and it works well; the plant-based milk needs to be reduced by 1 to 2 tablespoons in this case, depending on whether you are using whole, white or sifted spelt flour.
These doughnuts are hand shaped for a cozy rustic character. There is no need for cutters. A ball of dough is rolled into a small log, flattened slightly, then wrapped around two fingers until the two ends meet and pressed or knotted together to form the doughnut. It is not your typically shaped doughnut. Each doughnut has its own unique irregular shape that adds to the homeyness of these fantastic vegan sweet treat that everyone will love.
Can these vegan pumpkin doughnuts be baked?
I personally prefer frying these doughnuts but I’ve also baked them to compare. Although not exactly the same in terms of texture and taste, and not as light and fluffy as when fried, they are still pretty good and delicious. And I do bake them when I don’t want to heat up oil in the kitchen.
If you want to skip the crystallized cinnamon-sugar coating, you can just sprinkle the doughnuts with a little cinnamon or toss them in a bowl of fine granular sugar-cinnamon mixture and coat evenly.
If you’re looking for some more sweet pumpkin treats, you may want to try out these recipes:
Pumpkin Besan Barfi (Chickpea Fudge)
Pumpkin or Butternut Squash Halwa
Pumpkin Butter Rolled Cookies
Date Pumpkin Butter
Vegan Pumpkin Doughnut
Vegan Pumpkin Doughnuts are hand shaped for a rustic feel - an amazing autumn/fall sweet treat to make the most of pumpkin season. This vegan doughnut recipe is yeast-free, and the doughnuts can either be fried or baked.
Ingredients
For Doughnuts
- 40 g (2 tablespoons) coconut oil or dairy-free margarine
- 60 ml (1/4 cup) soy milk
- 60 ml (1/4 cup) pumpkin puree
- 250 g (2 cups) plain or all-purpose flour, spelt flour is also good
- 1½ teaspoons baking powder
- ½ teaspoon sea salt
- 50 g (1/4 cup) blond or unrefined granular sugar
For the Candied Cinnamon Sugar Coating
- 1/4 teaspoon cinnamon
- 75 g (1/3 cup) blond or unrefined granular sugar
- 1 tablespoon water
For deep frying
- Sunflower or vegetable oil
Instructions
- If baking these doughnuts, preheat the oven at 180C/350F.
- Place the coconut oil or margarine and soy milk in a small pan over medium heat. Melt and heat until warm but not hot.
- Meanwhile, in a large mixing bowl, add the flour, baking powder, salt and sugar. Whisk and mix well.
- Make a well in the centre, then pour in the melted oil and soy milk mixture.
- Gradually bring the mixture together with a spoon then mix with your hand until it forms a dough that is neither wet nor dry.
- Knead the dough just 2 - 3 times, then divide into 24 3-cm sized balls.
- Roll each ball out into a snake or log of about 10 cm (4 inches) long. Flatten the log then take the two extremities and twist into opposite directions. Wrap the twisted strip around two fingers and overlap the ends. Press and continue to twist a few times to secure the seam. Repeat for the rest of the balls.
Frying instructions
- Heat the sunflower or vegetable oil in a medium-sized deep pan over high heat. Test if the oil is hot enough by dropping a tiny piece of dough into the pan – if the dough floats to the surface, bubbles and turns golden, the oil is ready.
- Reduce the heat to medium, then use a slotted spoon to carefully lower six doughnuts into the hot oil. Cook for 3 to 5 minutes, or until golden. Turn them occasionally using a fork or chopsticks until they are cooked through and they float to the surface.
- Remove the doughnuts from the oil and allow to drain on absorbent paper. Cook the rest of the batch.
Baking Instructions
- Place doughnuts on a lightly greased baking sheet or lined with parchment paper. Leave a little space between the doughnuts as they will puff up slightly.
- Bake in a preheated oven at 180C/350F for 18 - 20 minutes or until golden and slightly crispy on the outside.
- Remove from the oven and let them cool while you prepare the coating.
Make the sugar coating (see notes)
- Place the sugar, water and cinnamon in a medium-sized pan or skillet. Swirl the pan gently to dissolve the sugar with the water, do not use a spoon to stir.
- Allow the sugar to heat gently on medium heat. Swirl occasionally. After a minute or so, the sugar will start to get bubbly. You may lower the heat at this stage.
- As soon as some crystals start to form, turn off the heat. Do not allow the sugar to pass the bubbly stage and start browning otherwise it will turn into caramel.
- Drop all the doughnuts in the pan and quickly stir to combine with the sugar. Stir and coat all the doughnuts. As you stir, the sugar syrup will crystallize and stick on the doughnuts.
- Remove the sugar coated doughnuts from the pan and allow them to cool.
- Keep in an airtight container for 2 - 3 days.
Notes
If you want to skip the crystallized cinnamon-sugar coating, you can just sprinkle the doughnuts with a little cinnamon or toss them in a bowl of fine granular sugar-cinnamon mixture and coat evenly.
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