Pumpkin Donuts
A pumpkin-spiced baked donut delight, coated in a dark chocolate glaze. Can I get a spooky yum?
Ingredients
Wet Ingredients
- ½ cup almond milk
- 1½ tsp apple cider vinegar
- ½ cup pumpkin puree
- ¼ cup coconut sugar
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp pumpkin pie spice
Chocolate Coating
- ½ cup vegan chocolate chips
- ½ tbsp coconut oil
Toppings
- sprinkles/crushed pretzels/mini chocolate chips/toffee bites/anything your heart desires/etc.
Instructions
- In a medium bowl, mix together the almond milk and apple cider vinegar. Let sit for 10 minutes to create vegan ~buttermilk~
- Preheat your oven to 350°F. Grease you donut tin with non-stick cooking spray and set aside.
- In a large bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, and pumpkin pie spice.
- Once the ~buttermilk~ is ready, add in the pumpkin puree, coconut sugar, and vanilla extract. Whisk together until fully incorporated.
- Fold the wet into the dry, making sure to not over mix.
- To pipe the donuts, place a plastic sandwich bag in a mug and spoon in the dough mix. Once full, cut a corner off of the bag and pipe the mix into the tin, making sure to fill it up half-way.
- Bake for for 12-15 minutes, or until the donuts appear golden-brown. Remove from oven and allow to cool before removing from tray.
- To make the chocolate coating, place the chocolate chips and coconut oil in a microwave safe bowl and microwave for 15 second intervals until fully melted. Dunk the donuts in the coating and cover with toppings of your choice.
- Consume immediately for a fun, chocolate-y mess of goodness, or allow the donuts time to set so the coating can harden. Donuts will be good for 2-3 days, so enjoy them sooner rather than later!