Ingredients

The following ingredients have 6 Servings
  • 1 cup spelt flour (all purpose flour is fine, too)
  • ½ cup coconut sugar
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ½ cup non-dairy milk
  • ½ teaspoon vinegar
  • ½ teaspoon vanilla extract
  • 3 Tablespoons pumpkin puree
  • ¼ cup vegan buttery spread (melted)
  • 1/2 cup dairy free chocolate chips
  • 1/2 cup dairy free chocolate chips

Instruction

  • Preheat the oven to 350 degrees.
  • Put the buttery spread in a large bowl and melt it in the microwave. Add the pumpkin, non-dairy milk, vanilla extract, and vinegar and stir to combine.
  • Add the dry ingredients to the wet ingredients and mix together. Add the 1/2 cup of chocolate chips and stir.
  • Spoon the dough into the donut pan. Smooth out the batter with the back of a spoon, and wipe any batter off the center so that the donut hole is clear.
  • Bake at 350 degrees for 10-12 minutes. Let the donuts cool in the pan for 10-15 minutes, then remove. You can either turn the pan upside down and tap the bottom, or just lightly grasp each donut with your hand and twist as you pull it out.
  • Heat the remaining 1/2 cup of chocolate chips in the microwave for 45 seconds, then for 10 second intervals until melted and smooth. Drizzle melted chocolate over the donuts with a spoon, or spoon into a pastry bag and pipe onto the donuts. If you don't have a pastry bag, a ziploc bag with the corner cut out works in a pinch!