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Pumpkin Spice Toasted Coconut Doughnuts [Vegan]
One of the best parts about doughnuts is you can adorn them in any way you'd like and according to any season. The doughnuts in this recipe, for instance, are the perfect fall treat! Tender, warm, cozy pumpkin spice doughnuts topped with a perfectly sweet vanilla glaze and crunchy toasted... Read More
Ingredients You Need for Pumpkin Spice Toasted Coconut Doughnuts [Vegan]
How to Prepare Pumpkin Spice Toasted Coconut Doughnuts [Vegan]
- Preheat the oven to 350°F and spray your doughnut pan with nonstick cooking spray.
- Prep your chia egg in a small bowl by mixing 1 tablespoon of chia seeds with tablespoon of water. Let sit for at least 5 minutes. Also prep your "buttermilk" by mixing together 1/2 cup non-dairy milk with 1 teaspoon of apple cider vinegar. Also let sit for at least 5 minutes.
- Mix dry ingredients together in a large bowl: whole wheat flour, spices, baking soda, and baking powder. In a separate bowl, mix together wet ingredients: milk, chia egg, pumpkin purée, and maple syrup. Pour wet ingredients into dry ingredients and stir to combine.
- Pour the batter into a large plastic bag and cut off one of the corners to create a piping bag. Pipe the batter evenly into 6 doughnuts in your doughnut pan. Bake for 9-11 minutes, or until a toothpick comes out clean.
- Spread shredded coconut over a parchment lined baking sheet and pop into the oven for 4-5 minutes to toast. Watch the coconut closely so it doesn't burn. You want it to be a nice golden brown.
- Let the doughnuts cool for 15 minutes before removing from pan. Make your glaze while you wait. Stir powdered sugar together with about 1 tablespoon of milk and vanilla extract. Add a splash more of milk if needed, you want the glaze to fall off your spoon. Use a spoon to coat the tops of the doughnuts with the glaze, then sprinkle with toasted coconut.
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