Preheat oven to 200 °C/ 392 °F fan and cover a tray with parchment paper.
Wash pumpkin, remove seeds and cut 150 g/ 5.3 oz of it into pieces. Mix the pumpkin cubes with coconut oil and a pinch of cinnamon, spread on baking paper and bake at 200 °C/ 392 °F fan for about 10-12 minutes until the pumpkin cubes start to brown slightly at the tips.
Leave oven preheated at 180 °C/ 356 °F and grease donut cups with some coconut oil or margarine.
Puree roasted pumpkin with 1/4 tsp. of turmeric, 100 g Cream Vega, 1 tbsp. of apple vinegar and 100 ml plantbased milk in a blender.
In a second bowl mix spelt flour, cane sugar, baking powder, baking soda, cinnamon, a pinch of cardamom, freshly grated nutmeg, ginger and a pinch of salt.
Add the pumpkin puree to the flour and spice mixture and stir quick & vigorously with a spoon.
Spread the dough onto the greased doughnut forms and fill in only 2/3 in each mould, as they are rising in the oven.
Bake pumpkin donuts at 180 °C/ 356 °F fan for about 10 minutes. Then let the donuts cool down briefly and take them out of the tin.
Melt 2 tbsp. of margarine. Mix coconut blossom sugar and cinnamon. Lightly brush the donuts with margarine and turn them in the coconut blossom sugar.
Or you can mix a glaze of powdered sugar and lemon juice and sprinkle it on the donuts. I colored half of the glaze orange with food coloring. That looks especially pretty. If you like, put additional sugar beads over the donuts.
