Vegan Sweet Pumpkin Donuts
Get your donut fix with this delicious Fall recipe
Servings: 6 donuts
Equipment
- Donut Pan
Ingredients
For Donut Batter
- 1/4 cup canned pumpkin
- 1/4 cup agave (or maple syrup)
- 1/4 cup non-dairy milk (we used almond)
- 2 tbsp vegan butter melted for batter
- 1 tsp vanilla
- 2 egg replacer For 2 eggs, we used "egg replacer". Alternatively you can use flax eggs or applesauce.
- 1 cup flour
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp sea salt
For Icing
- 1 tbsp vegan butter
- 1/3 cup dark chocolate chips non-dairy!
Instructions
- 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!