Fall has arrived my friends, and we all know what that means. Pumpkin Spice. Everything. In the spirit of the season, I’ve decided to make some Mini Vegan Chocolate Doughnuts with Salted Caramel Spiced Pumpkin Glaze.
They’re a perfect fall dessert, and healthy too! These doughnuts are made with all natural vegan ingredients – red kidney beans, unsweetened soy milk, vanilla extract, coconut sugar, cocoa powder, flour and baking powder – and you wouldn’t believe how good they taste.
They are so delicious (and cute!) and easy to make with the help of my KitchenAid® Diamond Blender and Mini Doughnut Pans – and they bake in only 10 minutes in my Convection Countertop Oven!
The glaze is super easy to make too – made in my KitchenAid Stainless Steel sauce pan with fresh pumpkin puree, coconut cream and coconut sugar and pumpkin pie spice all cooked into a gooey luscious caramel sauce then topped with flaky sea salt – it’s the most lovely combination of Fall flavors in one tiny bite!
ooh…aren’t they lovely and delicious? Oh, and they’re vegan and gluten-free too! Isn’t that wonderful.
…bet you can’t have just one bite!
These mini vegan donuts are a perfect fall dessert, and healthy too! Made with all natural vegan ingredients – red kidney beans, unsweetened soy milk, vanilla extract, coconut sugar, cocoa powder, flour and baking powder – and you wouldn’t believe how good they taste.
Ingredients
- Donuts:
- 1 (15-ounce) can red kidney beans
- 1 cup unsweetened soy milk (or almond milk)
- 1 tablespoon pure vanilla extract
- ½ cup coconut sugar
- 1 cup cocoa powder (Guittard Cocoa Rouge)
- 2 teaspoons baking powder
- 1-2 tablespoons coconut or vegetable oil (if needed, for dough)
- Salted Caramel Pumpkin Spice Glaze:
- 1 cup coconut sugar
- ¾ cup coconut cream (top thick layer from full-fat coconut milk), refrigerated
- 1 ½ teaspoons pure vanilla extract
- ¾ teaspoon Himalayan pink sea salt
- ¼ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- Flaky sea salt (such as Maldon), for garnish
Instructions
- Donuts:
- First, rinse and drain the kidney beans and place them in your KitchenAid Diamond blender along with the soy milk, coconut sugar and cocoa powder, blending them together on Mix (3) setting.
- Then, transfer the mixture to your large KitchenAid Ceramic Mixing Bowl and stir in the flour, baking powder and vanilla until the dough comes together smoothly and thoroughly mixed. If it seems a little dry, add a little more soy milk or a tablespoon or two of coconut or vegetable oil.
- Spoon a couple tablespoons of dough into the donut pan (fill to the top and smooth). This recipe makes approximately 16-18 donuts so you’ll need at least 2 mini donut pans or make them in 3 batches.
- Bake the donuts in your preheated KitchenAid Convection Countertop Oven on 350 degrees for 10 minutes, then let them cool for a couple of minutes in the donut pan, then remove and place them on a cooling rack while you make the Salted Caramel Pumpkin Spice Glaze.
- Salted Caramel Pumpkin Spice Glaze:
- To make the donut glaze, simply place all your ingredients (coconut sugar, coconut cream, vanilla extract, Himalayan pink sea salt, pumpkin puree and pumpkin spice) in your KitchenAid Stainless Steel 3-Qt. Sauce Pan over medium-high heat.
- Bring to a rolling boil, and constantly whisk for about 10 minutes until the glaze starts to thicken and caramelize and turns to a dark brown color (be careful to constantly watch and stir, and not let the caramel burn – reducing heat to medium-low if needed). Let the glaze cool to the side for a few minutes after it is done to allow it to thicken a little more.
- Spoon the glaze over the donuts on a baking sheet covered in foil or parchment paper and garnish with flaky sea salt. You can also top the donuts with some crushed nuts if you like too (hazelnuts or pecans would be amazing!)
Notes
Glaze can be made ahead of time and will keep in the refrigerator for up to 1 week. It can also be reheated in the microwave or let it come to room temperature before glazing the mini donuts.
