All the comforting flavours of autumn are here, with these gluten-free and vegan pumpkin donuts with caramel icing crafted from rich cashew butter.
In this pumpkin donuts with caramel icing recipe, the dry ingredients are seamlessly combined with the wet ones, resulting in a velvety, spiced batter. The donuts are gently baked to perfection, ensuring a delightful treat that is both tender and flavorful. For the icing, the cashew butter-based concoction is expertly prepared, effortlessly achieving a creamy, sweet finish with a hint of salt.
The pumpkin donuts are elegantly adorned with this caramel drizzle, creating a tantalizing harmony of tastes. A delectable gluten-free and vegan dessert, these pumpkin donuts offer a delightful, guilt-free indulgence perfect for embracing the cozy vibes of the season.
Ingredients
Dry Ingredients:
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar (or your preferred sweetener)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/4 cup almond milk (or any plant-based milk)
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
For the Caramel Icing:
- 1/4 cup cashew butter
- 1/4 cup maple syrup
- 2 tbsp coconut oil, melted
To store these gluten-free and vegan pumpkin donuts with caramel icing, follow these guidelines to keep them fresh:
- Room Temperature: If you plan to consume the donuts within 1-2 days, you can store them in an airtight container at room temperature. However, keep in mind that the icing may become slightly tacky if it’s too warm.
- Refrigeration: For longer storage, or if your kitchen is particularly warm, it’s advisable to refrigerate the donuts. Place them in an airtight container or wrap them individually in plastic wrap, then store them in the refrigerator. This can extend their freshness for up to 4-5 days.
- Freezing: If you want to keep them for an extended period, you can freeze the donuts without the caramel icing. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or a freezer-safe bag, separating layers with parchment paper. When ready to enjoy, thaw the donuts in the refrigerator overnight, then reheat them in the oven or microwave. Add the caramel icing just before serving.
PUMPKIN DONUTS with caramel icing
Ingredients
- ½ cup Coconut Flour
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 cup canned pumpkin puree
- ¼ cup almond milk (or any plant-based milk)
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
Caramel Icing
- ¼ cup cashew butter
- ¼ cup maple syrup
- 2 tbsp coconut oil, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan with oil or cooking spray.
- In a large mixing bowl, whisk together all the dry ingredients
- In another bowl, combine the wet ingredients
- Pour the wet mixture into the dry mixture and stir until well combined, making sure not to overmix.
- Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into a donut comes out clean.
- Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For the Caramel Icing:
- In a small saucepan over low heat, combine the cashew butter, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt.Stir continuously until the mixture is smooth and well combined. Remove from heat
- Once the pumpkin donuts have cooled, dip the top of each donut into the caramel icing or drizzle the icing over the donuts using a spoon.
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