Vegan Sweet Pumpkin Donuts
Get your donut fix with this delicious Fall recipe
Servings: 6 donuts
In a large bowl whisk 1/4 cup pumpkin, 1/4 cup agave, 1/4 cup non-dairy milk, 2 tbsp melted vegan butter, egg replacer for 2 eggs, and 1 tsp vanilla. Add dry ingredients to the wet mixture and mix til combined with a large spoon: 1 cup flour, 1 tsp pumpkin pie spice, 1 tsp baking powder, and 1/2 tsp sea salt.
Preheat your oven to 350 degrees.
Grease your donut pan, and use a piping bag or a spoon to evenly distribute the batter onto the donut pan.
Bake in the oven for 10 minutes.
Remove donut pan from oven and let the donuts sit in the donut pan for 5 minutes.
Remove the donuts from the pan and let them cool for another 5 minutes.
While the donuts are cooling, combine 1/3 cup chocolate chips and 1 tbsp vegan butter in a bowl. Cook in the microwave for 30 seconds. Remove from microwave and stir until smooth.
Dip the donuts into the chocolate icing. Wait a couple of minutes (if you can!), then enjoy!