Toasted Coconut Pumpkin Spice Donuts & my 2 Year Blog Anniversary!

 

There are just SO many things to celebrate today! Where do I even begin?!?

Ok, first things first, NATE AND I GOT MARRIED!! Yes, in the middle of a hurricane, with our venue almost flooding, power out in buildings all around us (including two of our wedding hotels), rain and winds raging outside, we had the BEST weekend of our lives.

All of our family and friends braved the storm and traveled to North Carolina to celebrate our big day and we could not have been more grateful for their support. Somehow, even with the crazy weather, everything was flawless. The ceremony, the food, the photos, the dancing, the people— words can’t even describe how amazing everything was. They say rain on your wedding day is lucky—- well, friends, we have the BEST luck!

More photos and details to come, I promise 🙂

 

Toasted Coconut Pumpkin Spice Donuts {vegan} // pumpkinandpeanutbutter.com

 

So besides this huge life event that we’re still celebrating, there is also ANOTHER big moment to recognize today— and that is Pumpkin & Peanut Butter’s 2 YEAR Blog Anniversary! Can you believe this little corner of the internet has already been in existence for 2 years?!?

I certainly can’t!

I started this blog two years ago mainly because I was looking for a creative outlet in my life. We had just picked up and moved to Durham, Nate was diving head first into his first year of law school—- and me—- well, I honestly was in need of a weekend hobby to help me destress from daily life as a teacher and fill my time while Nate studied. Who would have thought that this little blog with not only still be here today, but would still fill my life with so much joy?!

Never would I have thought that I would connect with so many amazing readers and fellow bloggers. Never would I have thought that my recipes would be featured on sites I read every day, like Huffington Post and BuzzFeed. Never would I have thought that I’d get to work with so many fabulous brands to share products that I love with y’all. It’s been a whirlwind, wonderful two years and I can’t wait to see what this year brings for Pumpkin & Peanut Butter!

 

Toasted Coconut Pumpkin Spice Donuts {vegan} // pumpkinandpeanutbutter.com

Toasted Coconut Pumpkin Spice Donuts {vegan} // pumpkinandpeanutbutter.com

 

Now, it would seem only fitting that on this celebration, in the greatest season of them all, we eat some PUMPKIN. Toasted Coconut Pumpkin Spice Donuts to be exact!

YOU GUYS. These donuts are seriously bomb! Tender, warm, cozy pumpkin spice donuts topped with a perfectly sweet vanilla glaze and crunchy toasted shredded coconut. Who knew pumpkin and coconut would be so seriously delicious?? I think it might be my new favorite fall combo.

Better yet, these donuts are made a teensy bit healthy with whole wheat flour and are completely dairy free and vegan. It’s all about that balance, right??

 

Toasted Coconut Pumpkin Spice Donuts {vegan} // pumpkinandpeanutbutter.com

 

As a BIG thank you to all you lovely readers out there, I’m hosting a GIVEAWAY featuring some of my favorite brands I love working with here at Pumpkin & Peanut Butter. One lucky winner will receive:

Yep, this fabulous giveaway is a $150 value, so what are you waiting for?? Enter below in the Rafflecopter form for your chance to win!

 

Toasted Coconut Pumpkin Spice Donuts {vegan} // pumpkinandpeanutbutter.com

 

This giveaway will end on Friday, October 21st at midnight EST. You must live in the US to be eligible to win (so sorry my international readers!). Enter below for your chance to win:

a Rafflecopter giveaway

 

Toasted Coconut Pumpkin Spice Donuts {vegan} // pumpkinandpeanutbutter.com

Toasted Coconut Pumpkin Spice Donuts

Serves 6
Prep time 15 minutes
Cook time 9 minutes
Total time 24 minutes
Dietary Vegan
Meal type Breakfast, Dessert, Snack

Ingredients

  • 1 cup plus 2 tablespoons whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup milk of choice
  • 1 teaspoon apple cider vinegar
  • 1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup or honey
  • 1/2 cup powdered sugar
  • 1 tablespoon milk of choice
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (I used half sweetened, half unsweetened)

Note

*adapted from my dark chocolate raspberry baked donuts

Directions

Step 1
Preheat the oven to 350 degrees and spray your donut pan with nonstick cooking spray.
Step 2
Prep your chia egg in a small bowl by mixing 1 tbsp of chia seeds with tbsp of water. Let sit for at least 5 minutes. Also prep your "buttermilk" by mixing together 1/2 cup of milk of choice with 1 tsp of apple cider vinegar. Also let sit for at least 5 minutes.
Step 3
Mix dry ingredients together in a large bowl: whole wheat flour, spices, baking soda, and baking powder. In a separate bowl, mix together wet ingredients: milk, chia egg, pumpkin puree, maple syrup. Pour wet ingredients into dry ingredients and stir to combine.
Step 4
Pour the batter into a large zip lock bag and cut off one of the corners to create a piping bag. Pip the batter evenly into 6 donuts in your donut pan. Bake for 9-11 minutes, or until a toothpick comes out clean.
Step 5
Spread shredded coconut over a parchment lined baking sheet and pop into the oven for 4-5 minutes to toast. Watch the coconut closely so it doesn't burn. You want it to be a nice golden brown.
Step 6
Let the donuts cool for 15 minutes before removing from pan. Time to make your glaze while you wait! Stir powdered sugar together with about 1 tbsp of milk and vanilla extract. Add a splash more of milk if needed, you want the glaze to fall off your spoon. Use a spoon to coat the tops of the donuts with the glaze, then sprinkle with toasted coconut.

Toasted Coconut Pumpkin Spice Donuts {vegan} // pumpkinandpeanutbutter.com

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

52 Comments

  1. Congratulations on the blog anniversary and on getting married! Thanks so much for the chance to win – I love using pumpkin in spicy pumpkin bread!

  2. I’m glad your wedding was able to weather the storm! Love really does defeat everything. 😉 My favorite way to use pumpkin is in these pumpkin rice krispie treats that I have made before to take to work.

  3. I like using pumpkin to make pumpkin bread. Happy 2 year Blog Anniversary!

  4. I’m allergic to dairy and eggs and am gluten intolerant, so I can’t wait to try these with Gluten free flour!!! ( my favorite brand is Bob’s Red Mill GF baking flour) It’s so hard to find good vegan recipes, especially with pumpkin it in;) I’m super excited!!!

    • Aww thanks so much Megan! These coconut and almond flours are the BEST! You’ll love them 🙂

  5. Happy blog birthday, Liz!!!! So crazy that its been two years, I am so glad I found your space here and met you 🙂 I can’t wait to hear all about the wedding, so exciting! These donuts look amazing <3

  6. Yay YOU!! So much to celebrate, indeed! Congratulations on a fabulous wedding despite the crazyness of the hurricane (so glad ya’ll are okay)! And to your two years of blogging. No doubt you’ve learned so much and have grown tremendously in your tech and photography skills. It’s so fun to reflect on previous work and look forward to what’s next! Congratulations my dear! 😀

  7. Huge CONGRATS you newlyweds! And congrats on your blog as well! What an exciting time for you.

    Pumpkin pancakes with PB syrup is always in season in our house not just fall.😋

    • Thanks so much Stephanie! It’s been quite a week, that’s for sure! Love me some pumpkin pancakes— and that PB syrup sounds just perfect 🙂

  8. Congratulations on your wedding and your bloggaversary! Waving to you from across the stormy waters, here in Raleigh. 🙂 Favorite use for pumpkin? Wow, that’s hard because I love pumpkin in almost everything (just not in my vegan mac and cheese). Pumpkin cranberry bread (vegan, like everything else I eat) is probably my very favorite. I try to have it every xmas morning as well as any time else I can swing it (I’ve got an *evil* chronic pain condition so I don’t get to bake as much as I used to) but I also love pumpkin pancakes. Oh! And one more trick I love to do with pumpkin is to get one of the pumpkin bar or quick bread mixes from Trader Joes (read the ingredients–many are vegan!) and instead of adding oil and egg and milk, just dump a can of pumpkin into it and stir. You may have to add some extra baking time since pumpkin is so moist (check the middle after baking for the recommended time and add more as needed) but it’s worked out quite nicely when I’ve done it. Yum! (P.S. sorry about all the asides. I am feeling very parenthetical tonight, apparently.)

    • I heard Raleigh got hit HARD compared to Durham! It’s crazy how much a 30 mile difference makes! I definitely want to try your pumpkin bread mix trick— that sounds fantastic! Thanks so much 🙂

  9. A hurricane on your wedding sounds scary but I bet it made you and your love shine even brighter in the dark. Your picture on Instagram is stunning. Wow. Just wow. Belated congratulations again! I’m already looking forward to seeing more pictures!
    Happy blogiversary, too! You can be so proud of everything you reached with your blog already!

    • You’re too sweet 🙂 We were very lucky to be surrounded by such amazing friends and family who braved the storm with us! Thanks so much!

  10. Love coconut! My absolute favorite scent and taste! These look easy enough for me to attempt.

  11. Congrats on two years! I’ve always wanted to blog, but I just don’t have the time and focus to maintain one so I just stay an avid reader 🙂

    I loveeeee pumpkin. For savory, it adds a great flavor and thickness to turkey chili and I really like a good spicy pumpkin soup. When it comes to sweet, pumpkin protein shakes and pumpkin mixed into oatmeal are my go-to uses. The past two years I’ve been making pumpkin “fluff” with CoCoWhip and dry vanilla pudding mix to eat with Stacy’s cinnamon sugar pita chips for Thanksgiving. My family isn’t big on pumpkin pie, and I’m not a fan of the other desserts, so this is my alternative lol.

    • Ohh that pumpkin soup sounds incredible! This little restaurant in my hometown made the BEST pumpkin soup and we’d go every fall as soon as they put it on the menu 😉 I’ll definitely have to try making it myself soon— thanks for the idea!

  12. My favorite way to use pumpkin would be a toss-up between a simple pumpkin soup and a classic pumpkin pie … Or maybe I would make both for a full-on pumpkin meal!

  13. Congratulations!!! Two wonderful things to celebrate. I think I will make pumpkin spice lattes and raise a toast to you and Nate 🙂

  14. congratulations lovely blog i use pumpkin for pie mostly and dry the seeds out in the oven and sometimes i do try to do something with them

    • I actually just roasted some pumpkin seeds last night— love them for snacking or salad toppers!

    • I totally understand— it was actually something I had to grow to like in college. But I promise you, these are worth it 😉

  15. Aww, so happy for you two, Liz! I’m glad everything went well, despite the bad weather 🙂 Congrats on two years as well! I guess we began our blogs around the same time because I just celebrated my 2nd blogiversary last month!
    These doughnuts look and sound soooo yummy—pumpkin + coconut?! Yes, please! Great giveaway too, good luck to all the entrants!

    • Wow, what a coincidence! Well, I’m so glad we found each others blogs 😉 Thanks so much!

  16. I love to bake with pumpkin! My favorite is pumpkin muffins but would love to check out these donuts too!

Leave a Reply

Your email address will not be published. Required fields are marked *