Adapted from badmamagenny.com (Vegan Pumpkin Donut with Maple Spice Glaze) and Nourishing Meals cookbook (Coconut Orange Buttercream Frosting)
Wake your visiting relatives with the smell of these delicious darlings this holiday season. They will not believe these donuts are packed with nutritious ingredients and maybe you can just keep that little secret to yourself!
TIP: We use the Wilton Nonstick 6-Cavity Donut Pan purchased on Amazon for $7.04.
Makes 1 dozen donuts
- 2 C spelt flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- ¼ tsp ground cloves
- 1/3 C coconut oil, melted
- 6 T maple syrup
- 1 banana, well mashed
- 1 C pumpkin puree
- 2 T almond milk (or whatever milk you prefer)
Yields about 2 cups
- 1 C coconut butter (I use kevala Organic Coconut Butter) (NOTE: coconut butter is a versatile butter replacement)
- ½ C coconut oil
- ¼ C honey
- ¼ C orange juice
- ½ tsp orange flavoring
Preheat oven to 350 degrees.
Mix the dry ingredients in a large bowl.
Mix the wet ingredients in a separate bowl and then add to the dry ingredients. Mix until fully incorporated.
Spoon batter into heavily oiled donut pan and bake for approximately 20-30 minutes. Donuts are done when tester comes out clean.
Allow to slightly cool then gently remove from donut pan. You may need to use a butter knife to gently release from edges of pan. Remove donuts and allow to cool completely before icing.
While the donuts are baking, place all the frosting ingredients into a small saucepan.
Warm over low heat, whisking, until the coconut butter and oil are completely melted.
Pour into a bowl and place in your freezer for no more than 20 minutes.
When you remove frosting from the freezer use a whisk to vigorously beat.
NOTE: We sprinkled 1/2 C toasted chopped pecans on top of the iced donuts.