Baked Vegan Pumpkin Spice Donuts

Dear Turkey,

You can healthy these

Up to eat for breakfast, or

Frost them for dessert

Baked Vegan Pumpkin Spice Donuts

(makes 12, adapted from here, in my picture my decadent vegan donuts are in the background)

Ingredients:

- 2 c flour (I used white whole wheat)

- 2 t baking powder

- 1 t baking soda

- 2.5 t pumpkin spice

- 1 t cinnamon

- 1/2 t salt

- scant 1/2 c sugar

- scant 1/4 c brown sugar

- 2 T flax or chia seeds, whole or ground + 5 T warm water

- 3 T canola oil or melted coconut oil (I used canola)

- 1.5 t vanilla

- 1 c milk of your choice (I used soy unsweetened), or 3/4 c milk + 1/4 c applesauce

- 3/4 c canned pumpkin

Instructions:

- Combine everything in a bowl -- it might be easier to mix the wet ingredients before adding the dry -- and stir until just combined.

- Spoon into 2 donut pans, greased if necessary (I have silpat donut pans that, while they aren't mini, they aren't as big as Dunkin, and each pan has 6 wells). Smooth the tops out with your finger if you want.

- Bake at 350 F for 10-16 minutes, depending on size. They should spring back when touched. If you're not sure, do the whole 16 minutes. Let stand at least 5-10 minutes and then gently remove from pans -- these don't have as much oil as my other donuts, so they will take a little more patience to remove if they're warm and you didn't grease the pans (which I didn't). 

- Top with whatever you want, or make a glaze with some melted butter/coconut oil/canola oil, cinnamon, and sugar and paint that on top. These freeze well un-decorated.

Enjoy,

Tofu