This recipe is from VegNews magazine, I tweaked it slightly. These are also gluten-free. I didn't really taste the pumpkin, but the doughnuts still tasted really good. Also, the original recipe said to fry them in oil, but I just couldn't bring myself to do that so I baked them as I usually do with my donuts.
Ingredients:
2 1/2 C. Bob's Redmill All Purpose GF Flour (Red label bag)
1/2 C. potato starch
1/4 C. tapioca starch (or flour)
3/4 C. cocoa powder (use a good quality brand, like Ghirardelli)
1 tsp. guar gum (or xanthan gum)
4 tsp. baking powder (aluminum free)
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cardamom
1 C. coconut sugar
3 Tbsp. vegan margarine
2 Tbsp. ground flax meal mixed with 4 Tbsp. water
1 tsp. pure vanilla extract (gluten free)
1/2 C. non-dairy milk or cream (I used soy in this recipe)
1 C. canned or pureed pumpkin
melted coconut oil for donut pan
Pre-heat oven to 325 F. In a medium bowl, combine all dry ingredients, whisk to combine. In a large bowl, cream margarine and sugar until smooth. Add prepared flaxseed meal, vanilla, milk, and pumpkin, mix until very smooth. Gradually add flour mixture until well incorporated and a sticky batter forms (almost dough like). You can chill for an hour to make it easier to handle, but you don't have to. Oil the doughnut pan with coconut oil and them push batter into each ring, pushing down on batter to make it even and smooth on the tops. Bake for 8-10 minutes. Immediately remove from oven, flip the pan upside down over a cooling rack and tap the donuts out. Allow them to cool completely. Ice how you prefer. See below for the chocolate glaze recipe I used.
Chocolate Glaze Recipe:
8-10 oz good quality dark chocolate (vegan of course)
2 Tbsp melted coconut oil
1/2 tsp. sea salt
coconut sugar (optional)
Melt chocolate in double broiler or in small saucepan over medium heat. Stirring constantly. Once completely melted and shiny, remove from heat and stir in oil and salt.
Take cooled donut, dip into chocolate, evenly coat top and sides. Sprinkle sugar on top.
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