sweet

Cinnamon Donuts with Pumpkin Caramel (vegan)

Not done a donut post since my ‘dirty donut’ recipe a while back and we won’t go into what the Urban Dictionary informed me of what that term (which I innocently thought I’d invented) referenced so I’ll keep this title clean! Boring, but family-friendly.

HKM_5311

At least I don’t need to bang out an essay on what’s in these donuts, it’s pretty clear from the title- it’s what it says on the can. Is that the saying?! I’m way too overworked to think clearly so I’ll leave the idioms aside (bar the one I’ve attempted).

HKM_5314

In my opinion, these donuts tasted darn good without anything on the side, but I had a heck load of pumpkins still leftover from my Halloween bash so I had to use them up someway, somehow, and caramel seemed like the only way to go.

So how to make these simple cinnamon donuts you ask with this glorious accompanying pumpkin caramel? Well here you go…

Serving size:

Makes 18 small donuts

Ingredients for donuts:

  • 150g plain flour
  • 90g soft golden sugar
  • 1 tsp baking powder
  • 65ml soya milk
  • 1 tbsp lemon juice
  • 1 flax egg
  • 1 tsp vanilla extract
  • 60g rapeseed oil

Ingredients for topping:

  • 1 tbsp cinnamon
  • 2 tbsp caster sugar

Ingredients for caramel:

  • 250g pumpkin puree
  • 50ml maple syrup
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon

Method:

  1. Preheat oven to 180C.
  2. For the donuts, combine all dry ingredients together.
  3. Add the lemon juice to the soya milk to curdle.
  4. Combine all wet ingredients with the dry and beat with a wooden spoon.
  5. Place into donut moulds and bake for 15 minutes.
  6. Mix the sugar and cinnamon together and coat donuts whilst lukewarm.
  7. For the caramel, blitz all ingredients together in a blender until creamy.

Now all that’s left for you to do is to dip, dip, dip away and fly into donut heaven. Aaahhhhh.

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