Fall to me means lets SPICE IT UP. I hate myself for saying that, but for real, spiced things are a thing for fall. In my best efforts to avoid the whole 'Pumpkin Spice' craze (because we're all kind of over it, right?) I decided to make some simple spiced donuts - sans pumpkin.
These baked donuts are SO GOOD. They are light, fluffy, not too sweet, and you can be pretty versatile with what you drizzle on top of them. I'm thinking next time I'm gonna try a cream cheese glaze...yea.
Here's how to make these spicy gems!
(Makes 8 donuts)
Donuts: 1 cup flour 1/2 cup sugar 1 tsp baking powder 1 tsp salt 1/2 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/2 cup coconut milk 3 tbsp melted vegan butter (I used Melt Organic) 1 tsp vanilla Glaze: 1 cup of icing sugar 2-4 tbsp coconut milk (depending on how thick you like your glaze) Method: Preheat oven to 350 degrees and spray a donut mold baking pan. In a medium mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and spices. Add coconut milk, melted butter, and vanilla and mix with a wooden spoon until smooth and the batter has a smooth consistency. Put into a ziplock bag (or piping bag) cut off tip and pipe into a donut baking pan. Bake for 8-9 minutes. Remove from heat and let cool for ~10 minutes until they can be easily removed from pan. Cool on rack. Once cooled, mix together icing sugar and coconut milk for glazing and drizzle over donuts. Sprinkle cinnamon on top for a little extra umph (optional)!