If ever there were an ode to fall in doughnut form, it would be these vegan and gluten free chai-spiced pumpkin doughnuts. They’re made with warm spices, earthy pumpkin, maple sweetness, and a vanilla bean-flecked cashew butter glaze.
True story #1: I got my fall and Halloween-y decorations out at the end of August. It’s my favorite time of year and I like to maximize the time I get to be surrounded by pumpkins, bats, acorns, and cats. I mean let’s be honest, my dream is to live in Halloween town with Jack Skellington.
True story #2: I love pumpkins so much that I probably could write an entirely separate blog dedicated to pumpkin recipes. But instead of being crazy pumpkin lady, I’ll just pepper in a few here and there. Like these pumpkin doughnuts!
An Ode to Fall: Pumpkin Doughnuts
If ever there were an ode to fall in doughnut form, these pumpkin doughnuts would be it. Warm spices, earthy pumpkin, maple sweetness, and a vanilla bean-flecked cashew butter glaze. There’s no added oil (except what you grease your pan with) and they’re extra virtuous thanks to the fact that they’re baked not fried. All of the warm chai spices included in the recipe not only taste delicious, but they support the digestive system in myriad ways from settling a nervous stomach to combating excess gas. Basically what I’m trying to tell you is these are kind of health food and you should make them immediately.
Want More Pumpkin Recipes?
- Pumpkin Cookies with Whiskey Vanilla Glaze
- Pumpkin Bread with Hazelnuts & Sage
- Pumpkin Soup with Roasted Turnips & Pepitas
Chai-Spiced Pumpkin Doughnuts with Vanilla Cashew Butter Glaze
- Total Time: 25-27 minutes
- Yield: 10 doughnuts 1x
- Diet: Vegan
Description
If ever there were an ode to fall in doughnut form, it would be these vegan and gluten free chai-spiced pumpkin doughnuts. They’re made with warm spices, earthy pumpkin, maple sweetness, and a vanilla bean-flecked cashew butter glaze.
Ingredients
for the doughnuts
- 120g brown rice flour
- 50g oat flour
- 70g arrowroot flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- a pinch of ground cloves
- a pinch of ground nutmeg
- a pinch of black pepper
- 120g plant milk of your choice (I used homemade walnut pecan milk)
- 120g pumpkin puree
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 80g maple syrup
for the glaze & assembly:
- 3 tbsp cashew butter
- heaped 1/2 cup powdered sugar, sifted
- 1/2 tsp vanilla
- contents of 1/2 a vanilla bean (optional)
- pinch of sea salt
- 2–3 tbsp plant milk
- a handful of chopped pumpkin seeds
Instructions
Preheat your oven to 325 degrees and lightly grease 2 doughnut pans (the recipe will make about 10 doughnuts so plan accordingly.
Whisk together the flours, salt, baking soda, and spices. In a separate bowl whisk together the milk, pumpkin, vanilla, vinegar, and syrup until smooth, then combine it with the dry ingredients. Mix until you have a smooth and thick batter. At this point I’ll add the batter to a ziploc bag and snip off the corner so that I can pipe it into the doughnut pan molds but you can also do this with a spoon. Fill the molds no more than 2/3 full/high. Once you’ve used up all the batter, smooth the tops with your finger. Bake the doughnuts for 15 to 17 minutes in a 325 degree oven. The doughnuts are ready when the edges are golden and the tops spring back when touched. Cool the doughnuts completely on a rack before glazing.
To make the glaze, whisk together the cashew butter, powdered sugar, vanilla, salt and 2 tbsp of the plant milk. If it seems too thick, add a bit more plant milk until you get a pour-able glaze. Either dunk each doughnut top into the glaze or drizzle it on top with a spoon. Sprinkle with chopped pumpkin seeds if you like.
Best if enjoyed within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
