Monday, May 21, 2012

Vegan Pumpkin Donuts

I know pumpkin is associated with Fall and usually around September you start seeing it everywhere you turn, but I don't give a F and I think I should be able to have pumpkin anytime I want throughout the whole year! Whoa.. Who knew I was so passionate about pumpkin?! Anyways, I was having a bad morning the other day and needed serious comfort food. I vowed when I got home I was going to bake something pumpkin. I probably could have ate it out of the can with a spoon the way I was feeling. But baking donuts seemed like a better idea.  I was recently gifted with some donut pants (SCORE!) so, I was more than happy to make these!

Pumpkin Donuts (Vegan)

2  C all purpose flour 
1 TS baking soda
1 TS baking powder
1/4 TS salt
1 TB ground cinnamon
1/2 C brown sugar, packed
3/4 C soymilk 
1/2 CAN of pumpkin puree
1 TB pure vanilla extract
3 TB melted non dairy butter or margarine (I use Earth Balance)
Chocolate chips (for glaze)

Preheat oven to 350 degrees. Spray a donut pan with cooking spray and set aside (I used a regular donut pan and a mini donut pan). In a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon, whisk to combine. In another bowl combine brown sugar and soy milk. Mix until the sugar is dissolved and not grainy. Add in the vanilla, pumpkin puree, and TWO tablespoons of the melted margarine, mix thoroughly. Add the wet mixture to the dry mixture using a wooden spoon or a rubber spatula. Be careful not to overmix, the better will be thick but that's totally normal. Spoon batter into a pastry bag or large ziploc bag and pipe into pans, if you don't want to do this you can carefully spoon the batter into the pans. Bake for 12 minutes or until tops of donuts are light brown and spring back after touching them. They will so hot, so please be cautious and use a spoon to test OR if you're like me, and you are no longer bothered by heat since the tips of your fingers have been burned to oblivion, go ahead and use your finger ;)

Remove immediately to a wire rack to cool completely. To make the chocolate topping, melt 1/2 cup vegan chocolate chips and 1 tablespoon earth balance. I just dipped each donut into the bowl and using a spoon swirled it around. You can do as you wish, have fun with it! These were pretty great and luckily I have half a can of pumpkin left at home to make more ;)

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