These vegan pumpkin spice doughnuts that have been baked are the best treat for fall. They taste great and are moist. The chocolate cinnamon icing on top really takes them to the next level. They're also simple to make and don't contain any animal products.
Ingredients: 1 cup all-purpose flour. 1/2 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup pumpkin puree. 1/4 cup unsweetened almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. For the icing:. 1/2 cup dairy-free chocolate chips. 2 tbsp coconut oil. 1/2 tsp ground cinnamon.
Instructions: Warm up the oven to 350F 175C and grease a pan for doughnuts. Mix the flour, sugar, baking powder, baking soda, salt, and spices in a large bowl with a whisk. Add the almond milk, melted coconut oil, vanilla extract, and pumpkin puree to another bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Fill up each doughnut hole about three quarters of the way to the top with batter after the pan is ready. Put the doughnuts in the oven for 10 to 12 minutes, or until they spring back when you touch them lightly. The doughnuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. Put the chocolate chips and coconut oil in a bowl that can go in the microwave. Melt them together for 30 seconds at a time, stirring every 30 seconds until the frosting is smooth. Add the cinnamon powder and mix well. After the doughnuts have cooled, dip them each in the icing and let any extra drip off. Then, put them back on the wire rack to set. After the frosting has set, serve and enjoy!
Prep Time: 15 minutes
Cook Time: 10-12
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