Vegan Pumpkin Spice Doughnuts

“As you ramble on through life, Brother,

Whatever be your goal,

Keep your eye upon the doughnut,

And not upon the hole.”

― Margaret Atwood, The Blind Assassin

Baked doughnuts are surprisingly easy to make, bake and enjoy, and on top of that, you don't have to worry about getting splattered with hot oil! That's a win in my books. I am not a huge fan of everything tasting like pumpkin spice once October rolls around, but I have to admit that these are so addictive when I leave them around my home with no one to come by to pick them up! Give them a go, you won't regret it

Ingredients:

2 Cups - All purpose Flour

2 tsp - Baking Powder

1 tsp - Baking Soda

2 tsp - Pumpkin Spice

1/2 tsp - Salt

1/4 cup - Sugar

1/2 cup - Brown Sugar

2 tbsp - Ground Flax seeds

5-6 tbsp - Water

3 tbsp - Vegan butter

1 1/2 tsp - Vanilla extract

3/4 cup - Almond milk

3/4 cup - Pumpkin puree

Optional - For dipped doughnuts:

Dark chocolate and candied ginger

Directions:

1. Set the oven to 350 degrees.

2. Lightly grease two doughnut trays. You can use a spray, butter or a canola oil. Olive oil works too, but it has a strong flavour.

3. In a small bowl, combine the ground flax seeds and water. Set aside and let it sit for about 5 minutes.

4. Melt the butter in a small pot set to a low-medium heat.

5. While the butter melts, combine the flour, pumpkin spice, baking powder, baking soda and salt in a bowl. Set aside.

6. In another bowl, combine the pumpkin puree and the sugars and mix together. Once the sugar are well incorporated, add the vanilla extract, the cooled melted butter and the almond milk. Mix until combined. you should end up with a nice smooth mixture.

7. Add the dry ingredients into the wet ingredients and mix just until the batter comes together.

8. Once combined, I find the easiest way to fill the doughnut trays, is to use a piping bag. If you don't have a piping bag, you can also use a zip lock bag and cut the off of one side. Otherwise, a spoon works as well it will just be a little more time-consuming.

9. Pipe the batter into your lightly greased doughnut trays and place into the pre-heated oven for 10-12 minutes.

For the glaze:

1. After the doughnut have come out of the oven and cooled. heat some chocolate in a bain-marie (a "double boiler").

2. Pour into a small container that will allow for dipping.

3. Dip the doughnuts partially or completely into the chocolate.

4. Sprinkle small pieces of candied ginger on, and allow the doughnuts time to dry on a cooling rack with some sort of bottom tray. The tray will catch any chocolate that drips instead of it landing on your counter.