Vegan Pumpkin Cake Donuts
 
Ingredients
  • ½ cup vegetable oil
  • 3 Tbsp ground flaxseeds
  • 9 Tbsp warm water
  • 1 cup brown sugar (I used turbinado sugar)
  • 1½ cups pumpkin purée (1 can pumpkin)
  • ⅓ cup non-dairy milk (I used almond)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • 1 tsp baking soda
  • 1¾ cups + 2 tablespoons Unbleached All-Purpose Flour
Coating:
  • 3 Tbsp sugar
  • 1 tsp cinnamon
Instructions
  1. Preheat the oven to 350°F. Lightly grease one or two 6-count donut pans.
  2. Combine ground flaxseed and warm water and set aside for 10 minutes.
  3. Beat together the oil, flax-water mixture, sugar, pumpkin, milk, spices, salt, baking powder and baking soda until smooth.
  4. Add the flour, stirring just until smooth.
  5. Fill the wells of the donut pans about ¾ full; use a ¼ cup of batter in each well.
  6. If the batter doesn't smooth out, add a little more milk. Bake the donuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
  7. Remove the donuts from the oven, and after about 3 minutes, loosen their edges and transfer them to a rack to cool. (If you only have one pan, repeat with rest of batter.)
  8. While the donuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
  9. If there are any left, cool completely and wrap airtight; store at room temperature for several days.
Recipe by forkbelly.com at http://forkbelly.com/vegan-pumpkin-cake-donuts/