Vegan Pumpkin Donuts with Chocolate Glaze

I made these donuts for my daughter with dairy and egg allergies. I used the donut recipe from veganricha, but I topped with a chocolate glaze and sprinkled. I only had a pan for small donuts, which turned out better than the larger donuts, which I had to pipe down and did not rise as well. I topped the donuts with a chocolate glaze instead of cinnamon sugar. You have to work quickly to put the sprinkles on before the glaze dries. 

Vegan Pumpkin Donuts with Cinnamon Sugar (~from veganricha)

Ingredients

Wet:

·      1/2 cup (122 ml) non dairy milk such as almond or soy

·      1/3 cup (2.88 oz) pumpkin puree

·      4 tbsp sugar

·      1 tsp active yeast

·      2 tbsp safflower or refined coconut oil

·      1 tsp vanilla extract (1/2 to 1 tsp to flavor preference)

·      1 tsp pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon each nutmeg and allspice.)

·      a generous pinch of nutmeg

Dry:

·      3/4 cup (0.75 cup) + 1 to 2 tbsp unbleached all purpose flour

·      2 tbsp almond flour or use 1 tbsp more flour

·      1 tsp baking powder

·      ¼ tsp (0.25 tsp) salt

Cinnamon Sugar:

·      1 tsp cinnamon

·      4 tbsp cane sugar or granulated sugar

Instructions

1.    Grease the donut pan. Warm the non dairy milk until hot. Mix with the rest of the ingredients except yeast and mix well until sugar is combined. Add the yeast and mix in. 

2.    In a bowl, mix 3/4 cup flour and rest of the dry ingredients. Add the flour mix to the wet and mix in. Add a tbsp or so more flour if needed (if the mix is runny). Let the mixture sit for 10-15 minutes.

3.    Spoon into greased donut pan. You can also fill up a ziplock, cut one end and squeeze the batter into the pan. Let the pan sit for another 10 minutes for the batter to rise, Preheat the oven to 350 degrees F.

4.    Bake for 11 to 12 minutes. Cool for 5 minutes then remove from pan. (baked small donuts for 10 min, and larger donuts for 12 minutes)

5.    Add cinnamon and sugar to a small ziplock bag and mix. Take the warm donuts, add to the ziplock, shake. Remove from the ziplock and serve. You can also use a bowl to make the cinnamon sugar topping, and dip the donuts in the bowl to coat. The warm donuts are moist enough so the topping should stick. If you'd like more topping, brush oil on the donuts before dipping. (did not do this step)

For the Glaze:

·        3/4 cup powdered sugar

·        3 tbsp cocoa powder

·        2-3 tbsp unsweetened almond milk

·        1/2 tsp vanilla extract

·        1/4 cup rainbow sprinkles

o   To make the frosting, add powdered sugar and cocoa powder to a medium sized bowl. Whisk to combine.

o   Add almond milk one tablespoon at a time until your preferred consistency is reached. You don't want it to be so thin that it drips right off the donut, but too thick and you won't be able to dip the donuts successfully without them crumbling.