Ingredients
Wet Ingredients
2/3 cup non dairy milk
1 ½ teaspoons white vinegar
1 cup pumpkin puree
3/4 cup light brown sugar
1/4 cup avocado oil or melted vegan butter
2 teaspoons vanilla extract
Dry Ingredients
1 ¾ cups gluten free all-purpose flour
2 scoops vanilla plant based protein powder (@designerprotein)
2 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 tbsp pumpkin pie spice
Dash of salt
Spiced Espresso Icing
4 tbsp vegan butter
1 tsp instant espresso powder
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup powdered sugar
1-2 tbsp non-dairy milk
In a large bowl, beat together your wet ingredients until smooth. Gently add all dry ingredients then stir to form a dough / thick batter. Pipe batter into silicone donut pans and then bake at 350°F for 15-18 minutes or until donut bounces back when lightly pressed. Let cool in pan for 10 minutes then remove. Let continue cooling while you make icing. To make icing, add all Spiced Espresso Icing ingredients to a medium bowl and beat together until smooth and fluffy. Add more non-dairy milk if you like a thin donut glaze, or don’t add any if you like a thick donut frosting. Enjoy!
Maggie Headlee
@maggiebakesgrace
