When you have a craving for donuts… you make donuts. These little gems are a delicious treat. I love them with a hot cup of tea in the morning or after dinner. They are very easy to make. You will need a donut pan, I use a silicone one. You can choose to spray the pan with cooking spray… it does make them pop out of the pan with ease… but does at a tad of processed oil.

RECIPE: PREHEAT OVEN TO 350 AND PREPARE DONUT PAN

1 1/4 CUP WHITE WHOLE WHEAT PASTRY FLOUR

1/2 CUP BROWN SUGAR

1/2 TEASPOON SALT

1 TEASPOON BAKING POWDER

1 TEASPOON PUMPKIN SPICE

(WHISK THESE DRY INGREDIENTS TOGETHER

1/4 CUP PUMPKIN PUREE

3 TABLESPOONS TAHINI

1/2 CUP PLANT MILK (I USE SOY)

(WHISK THESE WET INGREDIENTS

GENTLY MIX WET INTO DRY INGREDIENTS UNTIL JUST COMBINED. DO NOT OVER MIX. THE TRICKY PART IS GETTING EQUAL AMOUNTS OF BATTER IN THE DONUT PAN… BUT YOU WILL FIGURE IT OUT. THIS SHOULD MAKE 8-10 DONUTS DEPENDING ON HOW FULL YOU FILL YOUR PAN

BAKE FOR 12-15 MINUTES DEPENDING ON YOUR OVEN

LET COOL 5 MINUTES AND POP OUT OF THE PAN. LET COOL COMPLETELY BEFORE ICING

ICING

1 CUP CONFECTIONERS SUGAR WITH A TEASPOON OR TWO OF PLANT MILK DEPENDING ON HOW THINK YOU WANT YOUR GLAZE. WHEN COMPLETELY COOL DIP THE DONUTS IN THE GLAZE AND TOP WITH VEGAN SPRINKLES