Pumpkin Donut Holes

I keep reading about new vegan donut shops that are opening up, especially in Brooklyn.  I actually can not remember ever having a vegan donut...until now!  This was my first go at a vegan donut so I started small...with a donut hole!  I was pleasantly surprised that it came out pretty perfectly.  I was not sure that it would actually taste like a donut, but it does!  The pumpkin flavor of the donut paired with the cinnamon and sugar coating... so great on an autumn morning.  I even left some donuts plain and they are great as well!  Now...I need to get a donut baking pan and make some regular sized donuts!  

To get these bite size donut holes I use a mini cupcake tin.  Another idea is to use a cake pop pan to make perfectly round holes. 

Ingredients:

• 1 cup pumpkin puree
• 1/3 cup canola oil
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter -Earth Balance is my prefered brand
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 2 cups flour
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

Cinnamon Sugar Topping

• 5 tbs melted butter
• 3/4 cup sugar
• 1 1/2 tbs ground cinnamon

Instructions

1. Preheat oven to 350 degrees. Line mini cupcake tin with liners.
2. In a large bowl, mix together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
3. In another bowl mix together the wet ingredients: pumpkin puree, canola oil, milk, butter, vanilla extract, and sugar. Mix well.
4. Add the wet ingredients to the dry ingredients and mix.
5. Fill the cupcake liners 3/4 of the way. Bake for 12-14 minutes.
6. When cooled, dunk each donut hole into the melted butter and then coat with cinnamon and sugar mixture.