Vegan Pumpkin Donuts

Image by ThreeMilesPerHour from Pixabay

Time: 30 to 60 minutes

Whole grain flour/polenta or semolina 100g
Corn or rice flour 50g

Millet flour 25g
Baking powder 10g
Cinnamon and cardamom 1/2 tsp
Pumpkin 150g
Zest of 1 lemon
Orange peel 1/2 orange
Coconut milk with a fat content of 17-20% 50ml
Bananas 140g
Olive oil 10ml
Sweetener to taste and desire


Coconut milk 17-20% 100g
Ricotta 100g

Cooking method:

  1. Mix all the flour, polenta, baking powder, and spices. Preheat the oven to 180 degrees.
  2. Grate the pumpkin, put it in a blender bowl with bananas, milk, oil, and zest. Beat until smooth.
  3. Mix the dry and wet parts, the dough is dense. Put the dough in a donut mold or put it on a parchment with a pastry syringe. You can make cupcakes in cupcake tins. Bake for 30-35 minutes.
  4. For the glaze, beat the ingredients with a hand blender.

P.S. For the vegetarian version of the glaze: soaked in water for the night with cashews + coconut milk. Crush nuts better in a blender bowl.

7 thoughts on “Vegan Pumpkin Donuts”

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