So pumpkin season is back everything pumpkin all around for the next few months, so why not have a yummy vegan pumpkin donut!! The recipe calls for sugar cinnamon topping but we tried it with chocolate too. This recipe is from http://www.veganhuggs.com they always have great recipes to try out. And since we want to keep up with pumpkin season we will check out a few more recipes on their site:

Ingredients

Wet Ingredients

• 1/2 cup soy milk (or any plant-based milk – *see note)1/2 cup soy milk (or any plant-based milk – *see note)
• 1 1/2 teaspoons apple cider vinegar (sub white vinegar or lemon juice)1 1/2 teaspoons apple cider vinegar (sub white vinegar or lemon juice)
• 1 cup pumpkin puree (not pumpkin pie filling)1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar1/2 cup granulated sugar
• 1/3 cup brown sugar , light1/3 cup brown sugar , light
• 1/3 cup grapeseed oil or any neutral-flavored oil (avocado, sunflower, etc.)1/3 cup grapeseed oil or any neutral-flavored oil (avocado, sunflower, etc.)
• 2 teaspoons vanilla extract2 teaspoons vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour , sifted1 3/4 cups all-purpose flour , sifted
• 3 tablespoons cornstarch3 tablespoons cornstarch
• 2 teaspoons baking powder2 teaspoons baking powder
• 1 teaspoon baking soda1 teaspoon baking soda
• 2 1/2 teaspoons pumpkin spice2 1/2 teaspoons pumpkin spice
• 3/4 teaspoon salt3/4 teaspoon salt

Cinnamon Sugar Coating

• 3 tablespoons vegan butter , melted3 tablespoons vegan butter , melted
• 1/2 cup granulated sugar1/2 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon2 1/2 teaspoons ground cinnamon

Instructions

• Preheat oven to 350 °F (177 °C) and lightly grease the slots of two donut pans.
• In a Medium Mixing Bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create vegan buttermilk. It will thicken and curdle slightly. Set aside.
• To a Large Mixing Bowl, add the Flour, Corn Starch, Baking Powder, Baking Soda, Pumpkin Spice, and Salt. Whisk to combine well. Set aside.
• To the Medium Bowl with the Buttermilk, add the Granulated Sugar, Brown Sugar, Oil, Pumpkin, and Vanilla. Whisk to combine well.
• Now add the wet ingredients into the large bowl of dry ingredients. Fold batter gently with a spatula until just combined. The batter should be thick. Don’t overwork the batter or it can cause dense and chewy donut.
• Using a spoon add your batter to a large Ziploc or decorating bag. Twist top closed and snip off one corner leaving a 1/2 ” hole (*hold the bag upwards when cutting so the batter doesn’t leak out). Pipe the batter into your greased donut pans. Fill about 3/4 of the way full. 
• Place in the oven on the middle rack for 12-15 minutes. To check for doneness, lightly press the surface. If it springs back, they are ready.
• Remove the pans from the oven and let them cool for 10 minutes before touching (but don’t leave them longer than that). Now gently remove the donuts and let them completely cool on a cooling rack for 10-15 minutes before coating. 

Cinnamon Sugar Coating

• In a small bowl, whisk to combine the sugar and cinnamon. 
• Lightly brush the top of each donut with melted butter and dip into the cinnamon sugar. Gently twist to coat. Enjoy!

Notes

I prefer soy milk because it thickens and curdles really well with the vinegar, making it closest to dairy buttermilk. However, you can use any plant-based milk of your choosing. Donuts are freshest the same day, but they will store in an airtight container for 2-3 days. Place a paper towel underneath and on top of the donuts to absorb moisture. FREEZING: You can freeze them in an airtight container or Ziploc for 2-3 months. To thaw, leave them out at room temp for 20-30 minutes. You can also wrap them in a moist paper towel and microwave them for 20-30 seconds.