Hey! Have you made your vegan pumpkin donuts with salted caramel glaze for Thanksgiving yet? No?
Well, what kind of sham of a Thanksgiving are you hosting?!
I figured that you were tired of Thanksgiving posts by now–mostly because I’ve run out of Thanksgiving recipes to send your way–so I’m hitting you with your new favorite Thanksgiving tradition: donuts for breakfast! But not just any donuts..
What I love about these donuts is a) they’re easy as pie. Pumpkin pie, to be exact. Since, you know.. the.. pumpkin.. and b) they’re stinkin’ delicious?! Without bein’ stinkin’, of course. Oh, and c) they’re vegan! So any ol’ soul can eat them. Unless they’re gluten-free, in which case.. I apologize.
I used half whole wheat flour, because, while I wanted these to be rich and fun and indulgent, I didn’t want to break the bank nutritionally, so to speak. Or, rather, save a little, to balance out the wild and crazy powdered sugar we’re using in the salted caramel glaze. There’s plenty of pumpkin in these little suckers, and just the perfect amount of pumpkin spice to make these seasonal and warming without being too heavy. The salted caramel?
I mean, do I even have to? If you don’t understand the holy holiness that is salted caramel without me describing it, then..
Just… no. I can’t know you, you alien you!
Happy Thanksgiving, dearests! Here’s some donuts to celebrate!
Vegan Pumpkin Donuts with Salted Caramel Glaze
- 1 cup flour all-purpose
- 1 cup wheat flour white whole
- 1 1/2 teaspoons salt to taste
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 cup coconut oil melted
- 3 tablespoons flax eggs (mix together 3 tablespoons freshly ground flax meal and 1/2 cup + 1 tablespoon warm water and set aside until the texture of egg whites)
- 3/4 cups agave nectar
- 1 teaspoon vanilla extract
- 1 1/2 cups pumpkin purée (*not* pumpkin pie filling)
- 1 tablespoon Salted Caramel
- 2 cups sugar powdered
- 3/4 cup vegan caramel sauce (store-bought or make your own below)
- 1 1/2 teaspoons salt sea salt
- 2-3 tablespoons milk almond
- 1 tablespoon VEGAN CARAMEL SAUCE
- 1 1/2 cups sugar
- 1/2 cup water
- 3 tablespoons butter vegan
- 1/2 cup milk almond
- Make the caramel:
- Stir sugar and 1/2 cup water in heavy large saucepan over medium-low heat until sugar dissolves.
- Increase heat; boil without stirring until syrup turns golden (I advise to not wait until it turns amber, as that usually means it's burnt!), occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 12 minutes.
- Remove from heat. Whisk in butter. Very, very gradually add almond milk (mixture will bubble vigorously). Stir over low heat until smooth. If the mixture seizes up, simply continue to heat and smooth out. Cool to lukewarm before making the glaze.
- Make the donuts:
- Preheat oven to 350ºF. Spray two donut pans with cooking spray (I recommend spray coconut oil).
- Combine flours, salt, baking powder and pumpkin pie spice in a mixing bowl; whisk together until well combined. Set aside.
- In another mixing bowl, stir together coconut oil, flax eggs, agave nectar, vanilla extract, and pumpkin purée until smooth. Add flour mixture and continue to whisk or stir together until well combined.
- Fill the donut pan 3/4 of the way full (these don't rise much!) - I find the easiest way to do this is to schlep the batter into a piping bag or large ziploc bag and pipe the batter into the donut pan cavities.
- Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let stand at least five minutes, then transfer to a wire cooling rack, while you make the glaze.
- Combine all the glaze ingredients in a mixing bowl and whisk until completely smooth. Dip the tops of the donuts in the glaze and serve immediately. If you plan to serve later, keep the donuts and glaze separate and glaze right before serving.
Dip the tops of the donuts in the glaze and serve immediately. If you plan to serve later, keep the donuts and glaze separate and glaze right before serving.