Aside from the fact that these donuts taste amazing, I love making them because my house ends up smelling like a yummy fall pumpkin spice candle.
Ingredients
½ cup of soy milk
1 ½ teaspoons of apple cider vinegar
1 cup of pumpkin puree
½ cup of coconut palm sugar
¼ cup of pure maple syrup or agave
½ mushed banana
2 teaspoons of pure vanilla extract
1 teaspoon of flax meal
1 ¾ cups of all-purpose flour (sifted)
3 tablespoons of cornstarch
2 teaspoons of baking powder
1 teaspoon of baking soda
2 ½ teaspoons of pumpkin pie spice
¼ teaspoon of cinnamon
¾ teaspoon of sea salt
⅓ cup of vegan dark chocolate chips
Preparation
Preheat the oven to 350 degrees. In a medium size mixing bowl, add the soy milk and apple cider vinegar. Combine and let sit for 10 minutes to create “vegan buttermilk”. Add and mix dry ingredients into a large bowl. Add remaining wet ingredients into “buttermilk”, then add all the wet ingredients into the bowl of dry ingredients until just combined. Make sure not to overmix. Fold in chocolate chips. Fill each donut cavity about ¾ of the way full then cook for 13-15 minutes. Enjoy!
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