This weekend was a friends 40th birthday, and when we were asked to bring a vegan dessert, I knew that I couldn’t wait to make Alicia Silverstone’s Chocolate Peanut Butter cups– until I got word that the cake was going to be chocolate too. I was back to square one, and stressed at the prospect of finding an easily transitable recipe that feeds 40! Luckily, while perusing the web, I stumbled upon this recipe for vegan pumpkin donuts, I knew it’d be the perfect introduction to fall.
These donuts were a breeze to make, and we were left with a spongy and moist donut, with just enough pumpkin and spices to hint at fall. The only thing I might change from this recipe was the process of dipping the donuts into earth balance prior to shaking them with cinnamon and sugar. My donuts ended up COATED in cinnamon and sugar, and while I just thought that was delicious, some of us that aren’t complete sugar fiends (ahem, Jason), weren’t as crazy about it. Ah, well, all the more for me!