PUMPKIN SNICKERDOODLE DOUGHNUTS + CASHEW CREAM CHEESE GLAZE
If you like DOUGHNUTS then I can assure you, that you will LOVE these!
They are pumpkin-y, warm, spiced, and they melt with the creamy glaze.. Hopefully that description made you hungry so you’ll go make these now:
(Entire recipe created by @thatveganswimmer, check them out for more amazing vegan recipes!)
- 1 + 1/4 cups chickpea flour
- 3/4 cup almond flour
- 2 tbsp flax meal
- 1 tsp cream of tartar
- 1 tbsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup pumpkin purée
- 3/4 cup @ndmedjooldates date paste
- 1/3 cup plant based mylk
- 2 tbsp raw almond butter
- 1 tbsp raw apple cider vinegar
Mix wet and dry ingredients separately. Slowly incorporate dry into wet ingredients and mix until well combined. Put in a silicone doughnut pan and bake at 350°F for 30-35 minutes or until toothpick comes out mostly clean (do not overbake, they will cook slightly more even when they are removed from oven.)
Cashew Cream Cheese Glaze (inspired by @frommybowl ):
- 1/2 cup cashews
- 1/4 cup water
- 2 dates
- 1/4 tsp raw apple cider vinegar
- 1 tsp nutritional yeast
Blend all ingredients in a blender until completely smooth.
Once doughnuts are done baking and completely cooled, dunk tops into glaze and let sit in fridge for 5-10 minutes or you can eat them slightly warm! These were SO good and I 10/10 recommend these!
Also, they can be made savory by leaving out the date paste, adding an extra 1/4 cup pumpkin purée and adding some spices like turmeric, black pepper, Italian seasoning, and/or smoked paprika! I had the savory ones with my Pumpkin Coconut Bisque and they absorbed the soup and mmmmm!!