vegan friendly

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground ginger
• 1/3 cup coconut oil, melted
• 1/2 cup brown sugar
• 1 egg (for Vegan donuts, use egg-replacer - I used Ener-G Egg Replacer)
• 1 teaspoon vanilla extract
• 3/4 cup canned pumpkin
• 1/2 cup rice milk

Instructions

1. Adjust oven rack to the middle position, and then preheat oven to 350 degrees. Lightly grease muffin pan or line with baking cups.
2. In a large bowl, whisk together the flour, baking powder, sea salt, cinnamon, pumpkin pie spice, nutmeg, and ground ginger.
3. In a separate medium-sized bowl, whisk together the coconut oil, brown sugar, egg (or alternate egg substitute), vanilla extract, pumpkin, and rice milk.
4. Pour the wet ingredients into the dry ingredients and, with a spatula, mix just until ingredients are incorporated.
5. Divide the batter evenly among baking cups. *I used a 1/4 measuring cup and a spoon to measure out the batter and then scoop it into the baking cups.
6. Place donuts in the oven and bake for 20 minutes or until a toothpick inserted into the center comes out with only a few crumbs on it.
7. Allow donuts to sit in the muffin pan for about 10 minutes, then transfer them to a cooling rack and glaze. See recipe below this one for the glaze.

Ingredients

• 1 cup powdered sugar
• 2 tablespoons cold water
• 1/2 teaspoon vanilla extract

Instructions

1. In a small bowl, mix ingredients together until smooth.