Vegan Pumpkin Donuts

A vegan lifestyle need not preclude delicious cakes, pies and donuts. At least if you have the new Perfectly Golden cookbook, new out from Angela Garbacz, who owns Goldenrod Pastries in Lincoln, Nebraska. She stopped by Tonia's Kitchen a fantastic recipe for Pumpkin Donuts. She says with these round snacks, the spice is VERY nice, with the taste of cinnamon and brown sugar. Try serving them hot!

Pumpkin Donut Recipe – Yield: 12 donuts/muffins, or one loaf

Adapted from this recipe from Joy The Baker (which happened to be posted on my bday!)

1 c all-purpose flour

3/4 c whole wheat or rye flour

1 c dark brown sugar, packed

1/4 c granulated sugar

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 allspice

8 oz pumpkin puree (1/2 of a 15 oz can)

1/2 c coconut oil

1/4 c maple syrup

1/4 c water

Preheat your oven to 375F. Grease your baked donut pan, line your muffin tin, or grease your loaf pan. Whatever suits your fancy.

Whisk together the flours, sugars, baking soda, baking powder, spices, and salt.

Add in all of the other ingredients (pumpkin, oil, syrup, water), and whisk just until combined.

For donuts: put about 2-3 Tbsp of batter in each mold, spreading it around evenly.

For muffins: One ice cream scoop per muffin is perfect.

Bake until an inserted toothpick comes out clean. Donuts take about 12 minutes. Muffins would take 18 minutes, and a loaf could take about an hour.

Ice these babies!

Cinnamon Icing

3 c powdered sugar

2 Tbsp cinnamon

1/4 c full-fat coconut milk

Add all ingredients to a bowl and whisk until smooth, adding more powdered sugar or coconut milk to meet your desired consistency. Frost each little COOLED pumpkin treat and top with sprinkles!