Preheat oven to 350 degrees. Spray donut pan with nonstick cooking spray. Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In mixing bowl, mix together coconut milk and vinegar, stirring until curdled. Add pumpkin puree, brown sugar, maple syrup, oil and vanilla. Stir in the flour mixture until just combined. Spoon batter into ziploc bag (or piping bag) and cut tip. Pipe batter into prepared donut pan. Bake donuts for 12-14 minutes, until golden brown. Turn out onto cooling rack.
To make coffee glaze, mix together coconut milk and espresso powder, until dissolved. Add powdered sugar and vanilla. Whisk until smooth. Spread glaze over each donut. Sprinkle with either a touch of nutmeg or cinnamon. Let glaze set for 5 minutes. Donuts best served same day. If not serving the donuts right away, wait to glaze until ready to enjoy.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 54 (33%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 16.1mg||5 %|
|Sodium 102.6mg||4 %|
|Potassium 84.1mg||2 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 25.6g|
|Protein 0.9g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 163
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