Biscoff Pumpkin Donuts
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Indulge in the epitome of soft, moist, and flavorful Biscoff Pumpkin Donuts. The cookie butter adds a delightful caramel touch, while warm pumpkin spices bring coziness. Drizzled with irresistible Biscoff glaze, these baked, vegan donuts offer a healthier October treat.
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ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon ground nutmeg
- 1/4 cup coconut sugar (or brown sugar)
- 1/2 cup unsweetened almond milk (or any non
- 1/2 cup pumpkin puree
- 2 tablespoons Biscoff spread or cookie butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
ingredients
Biscoff Glaze
- 1/2 cup powdered sugar
- 3 tablespoons biscoff spread or cookie butter
- 1 tablespoon almond milk
- 1 teaspoon coconut oil, melted
- Biscoff cookies, crushed for topping
Method
Step 1
Preheat oven to 350 degrees F. Grease/spray a donut pan.
Step 2
In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. Whisk until well combined.
Step 3
In a medium bowl, combine the coconut sugar, almond milk, pumpkin puree, biscoff, vanilla, and apple cider vinegar. Whisk until well combined.
Step 4
Add the wet to the dry. Use a spatula to stir until just combined. Careful not to over mix.
Step 5
Spoon or pipe batter evenly in the donut pan. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Step 6
Let the donuts cool in the pan for 10 minutes. Then carefully pop them out of the pan and set on a cooling rack to cool completely.
Step 7
While the donuts cool, combine the glaze ingredients, except for the biscoff cookie crumbs. Stir until smooth. It will be thick! Dip the donuts on the smooth baked surface (the side that was touching the pan) into the glaze. Top with crushed biscoff cookies. Let the donuts set for a few minutes. Enjoy! Best when eaten fresh, but leftovers will keep in an airtight container on the counter for 2-3 days.