I just made the most delicious vegan pumpkin donut holes, but now I’m worried that they won’t last until Tuesday, which is the day of the second monthly ultimate vegan baking challenge! One, very valid reason that they might not last until Tuesday is simply because they are insanely delicious. The second reason is because I re-read the instructions on the recipe, which said that they could get soggy after a day or two of sitting. I’m getting nervous! I may just have to bring them into work a day early. (I doubt anyone will be upset with me for that!)
The Recipe: Adapted from Craving Chronicles
Donuts:
1 3/4 cup white flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/8 tsp ground cloves
1/3 cup canola oil
1/2 cup brown sugar
1 egg replacer egg
1 tsp vanilla extract
3/4 cup canned pumpkin
1/2 cup soymilk
Coating:
1/2 cup vegan butter (I used Earth Balance)
2/3 cup sugar
2 tbsp cinnamon
Preheat oven to 350 F. Mix dry ingredients (until cloves), and wet ingredients separately. Add wet ingredients to dry and mix well. Spray a muffin tin with non-stick spray. Add a small amount of batter to each muffin tin (they’re supposed to be small!). Bake for 10-12 minutes. Let the muffins cool for 2-5 minutes, and dip in melted butter and coat with cinnamon and sugar mixture. Enjoy these, they practically melt in your mouth!
