Mini Vegan Pumpkin-Glazed Doughnuts

Vegan Mini Chocolate Doughnuts Recipe

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 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!

Vegan Mini Chocolate Doughnuts Recipe

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.

Vegan Mini Chocolate Doughnuts Recipe

First, rinse and drain the kidney beans and place them in the Blender. Add the soy milk, coconut sugar and cocoa powder and blend together on the Mix (3) setting.

Vegan Mini Chocolate Doughnuts Recipe

Then, transfer the mixture to the largest mixing bowl from the KitchenAid® 3pc Ceramic Mixing Bowl Set 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.

Vegan Mini Chocolate Doughnuts Recipe

Spoon a couple of tablespoons of dough into your Mini Doughnut Pan (fill to the top and smooth). This recipe makes approximately 16-18 doughnuts, so you’ll need at least 2 mini doughnut pans or make them in 3 batches.

Bake the doughnuts in your preheated Convection Countertop Oven on 350° F for 10 minutes.

Vegan Mini Chocolate Doughnuts Recipe

Let them cool for a couple of minutes in the doughnut pan, then remove and place them on a cooling rack while you make the Salted Caramel Pumpkin Spice Glaze.

Vegan Mini Chocolate Doughnuts Recipe

To make the doughnut glaze, simply place all your ingredients (coconut sugar, coconut cream, vanilla extract, Himalayan pink sea salt, pumpkin puree and pumpkin spice) in a saucepan from a KitchenAid® 7-Ply Stainless Steel 10-Piece Set over medium-high heat.

Vegan Mini Chocolate Doughnuts Recipe

Bring to a rolling boil, and continuously whisk for about 10 minutes until the glaze starts to thicken, caramelize, and turn 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’s done to allow it to thicken a little more.

Vegan Mini Chocolate Doughnuts Recipe

Spoon the glaze over the doughnuts on a baking sheet covered in foil or parchment paper and garnish with flaky sea salt. You can also top the doughnuts with some crushed nuts if you’d like (hazelnuts or pecans would be amazing!).

Vegan Mini Chocolate Doughnuts Recipe

Devour. Repeat.

Share your take on these Mini Vegan Pumpkin-Glazed Doughnuts on Instagram using #MadeWithKitchenAid for a chance to be featured.

Mini Vegan Pumpkin-Glazed Doughnuts

Makes 16-18 mini doughnuts

INGREDIENTS

For doughnuts

15 ounce can red kidney beans
1 cup unsweetened soy milk (or almond milk)
1 tablespoon pure vanilla extract
1/2 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)

For glaze

1 cup coconut sugar
3/4 cup coconut cream (top thick layer from can of full-fat coconut milk), refrigerated
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon Himalayan pink sea salt
1/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
Flaky sea salt (such as Maldon), for garnish

DIRECTIONS

For the doughnuts

First, rinse and drain the kidney beans and place them in your KitchenAid® Diamond Blender. Add the soy milk, coconut sugar and cocoa powder and blend together on the Mix (3) setting.

Then, transfer the mixture to the largest mixing bowl part of the KitchenAid® 3pc Ceramic Mixing Bowl Set 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 of tablespoons of dough into your KitchenAid® Mini Doughnut Pans (fill to the top and smooth). This recipe makes approximately 16-18 doughnuts, so you’ll need at least 2 Mini Doughnut Pans or make them in 3 batches.

Preheat your KitchenAid® Convection Countertop Oven on 350° F. Bake the doughnuts in your preheated Countertop Oven for 10 minutes. Let them cool for a couple of minutes in the Mini Doughnut Pan, then remove and place them on a cooling rack while you make the Salted Caramel Pumpkin Spice Glaze.

For the glaze

To make the doughnut glaze, simply place all your ingredients (coconut sugar, coconut cream, vanilla extract, Himalayan pink sea salt, pumpkin puree and pumpkin spice) in a saucepan from a KitchenAid® 7-Ply Stainless Steel 10-Piece Set 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 doughnuts on a baking sheet covered in foil or parchment paper and garnish with flaky sea salt. You can also top the doughnuts with some crushed nuts if you’d like (hazelnuts or pecans would be amazing!).

Note: The 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 doughnuts.

Vegan Mini Chocolate Doughnuts with Glaze Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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