This seasonal recipe for vegan pumpkin spice donuts is super simple, easy, and just perfect for fall. It's got pumpkin, pumpkin spice, sugar, and cinnamon - all the delicious flavors and aromas of Autumn wrapped up in an oven baked donut. My husband really loved these! He ate one for a snack the day of and had another one with his breakfast the next morning along side some piping hot coffee. I personally love these donuts with vanilla chai tea. Enjoy!
♡ PUMPKIN SPICE CINNAMON SUGAR DONUTS (VEGAN) ♡
1 & 1/4 cup all purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp salt
1/2 cup packed brown sugar (I used light brown sugar in the video but I have also used coconut sugar and it will work too!)
1/2 cup unsweetened almond milk (regular oat milk will work too)
1/3 cup pumpkin puree
2 Tbsp coconut oil, melted
1 tsp vanilla
CINNAMON SUGAR TOPPING:
1/2 cup organic cane sugar
1 Tbsp cinnamon
1. In a large mixing bowl combine the dry ingredients.
2. In a separate mixing bowl combine the wet ingredients.
3. Add the dry to the wet and mix JUST UNTIL COMBINED! Don't over mix!
4. Add the batter to a quart size freezer bag and cut a 1/2 inch hole at the bottom.
5. Pipe the batter into each donut mold. If you still have batter leftover, just even it out into the molds that need more and then smooth it out with the back of a spoon. Don't worry, it doesn't need to look perfect!
6. Bake at 350°F for 17-18 minutes until golden and a toothpick comes out clean. LET COOL IN PAN FOR 5 MINUTES then transfer to a wire rack to cool.
7. Roll each donut, top and bottom, in the cinnamon sugar topping.
These donuts are best fresh, especially with tea and coffee, but can also be enjoyed the next day.
Chia seed pudding is so easy to prepare, and it's bursting with nutrients like calcium, iron, protein, and omega-3 fatty acids. When chia seeds are soaked in liquid, they expand and develop a gel-like texture, similar to tapioca pudding. It only requires several hours of refrigeration to form. Combine the chia pudding with fresh fruit and homemade granola and it makes a healthy little treat.
♡ Chia Pudding with Strawberries & Peaches (vegan) ♡
1 cup plant milk (I used almond milk)
4 Tablespoons chia seeds
2 tsp agave nectar or maple syrup
1/2 cup diced strawberries
1/2 cup diced peaches
In a small mason jar combine the plant milk, chia seeds, and agave. Stir well then screw on the lid tightly and refrigerate. After about 20 minutes shake it (or stir it) so that the chia seeds get more dispersed. Then refrigerate again for about another hour or so. During this time the chia seeds will expand and form a pudding like consistency. Serve the chia pudding with fresh fruit like strawberries and peaches. I also love fresh mango with this recipe. Another optional topping is homemade granola which I have a fantastic recipe here that would go great with this.
Hey friends! Today I'm sharing a delicious recipe (and video) for vegan basil pesto pizza. I LOVE PIZZA! I used a ton of fresh basil from my summer garden for the pesto sauce and it was absolutely delicious.
I'm also using the Follow Your Heart vegan mozzarella cheese shreds for this. It's an all around great dairy-free cheese.
The crispy thick crust was achieved using pre-made dough from Trader Joe's which I highly recommend - it's my holy grail store-bought dough. I've tried a lot of store bought pre-made doughs and this one is simply the best. I usually buy 4-5 bags when I visit then when I get home I will store them in the freezer until I'm ready to use them. In the morning I will transfer it from the freezer to the refrigerator and in the evening it will be nice and thawed and ready to make a pizza with.
Enjoy this simple and tasty vegan basil pesto pizza recipe!
♥BASIL PESTO SAUCE RECIPE♥
6 cups fresh basil leaves, gently packed (about 2 large bunches)
1/2 cup pine nuts
3 garlic cloves, halved
1/4 teaspoon sea salt
1/2 cup extra virgin olive oil
1. Process the pine nuts and garlic in a food processor until finely chopped
2. Add the basil and salt and pulse again until finely chopped.
3. With the motor running, slowly add in the olive oil via the feed hole in a slow and steady stream. Process until smooth. Scrape sides down if needed.
4. Store in an air tight container (or mason jar) and refrigerate until ready to use. (It keeps for about 1 week in the fridge)
For the dough I am using a pre-made dough from Trader Joe's and the vegan shredded "mozzarella" cheese by Follow Your Heart.
Preheat the oven to 500°F and place a pizza stone on the middle rack. Allow it to heat up for 45-60 minutes. While the stone is heating up, prep your toppings. Once it is has finished heating up, remove stone and sprinkle it with a little bit of course corn meal to keep it from sticking. Lay out dough on top of the stone in whatever shape you like (I like a thicker crust) then top it with a few dollops of pesto sauce and spread it around using the back of a spoon. Next add some shredded cheese, fresh roma tomato slices, and a pinch of red pepper flakes. Bake for 15 minutes then remove from the oven and let the pizza cook on the stone for about 5-10 more minutes. Cut with a pizza cutter and serve immediately.