6 donuts – vegan, plant based, oil free

This recipe is compliments of my Darling vegan.  I only made some tiny adjustments. 

Ingredients

¾ cup + 2 tbsp flour (I used sprouted whole wheat flour) (you could also substitute gluten free flour)

1 ½ tsp. baking powder

½ tsp. salt

¼ tsp. ginger

¼ tsp. nutmeg

⅛ tsp. allspice

½ tsp. ground cinnamon

¾ cup pumpkin puree

½ cup maple syrup

1 cup vegan, stevia sweetened chocolate

chips

cinnamon spiced glaze(optional)

⅔ cup powdered sugar

1-2 tbsp. soy milk

½ tsp. cinnamon

Or cinnamon and coconut sugar

Instructions.

1. Preheat the oven to 350 degrees F. Lightly flour a donut pan.  I used a silicone pan.
2. In a large bowl combine flour, baking powder, salt, and spice. In a separate bowl whisk together pumpkin puree and maple syrup. Add wet to dry and mix together until the batter mixed.  Do not overmix.
3. Pipe the batter into your donut pan, filling the donut molds to the top. Bake for 15-18 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let sit for a couple of minutes before transferring to a cooling rack to let them cool completely.
4. Mix together the ingredients for the spiced glaze. Dip cooled donuts, tops only, into the glaze and return to a cooling rack to let glaze set up. Alternatively, dip the donuts into cinnamon and coconut sugar.