Vegan Baked Pumpkin Chocolate Chip Doughnuts

These pumpkin chocolate chip doughnuts that are baked without eggs or dairy are moist, tasty, and perfect for fall. You can make them with pumpkin puree and warm spices, and both vegans and non-vegans will love them.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup vegan chocolate chips

Instructions:

Warm the oven up to 175F 350C

Grease a pan for doughnuts

To make it smooth, mix pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in a bowl with a whisk

Sift the flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones while stirring them together

The vegan chocolate chips should be carefully mixed in

Put the batter into a piping bag or a ziplock bag that has had a corner cut off

Fill up each doughnut hole about two thirds of the way to the top with batter using a pastry bag

Put it in the oven and bake for 12 to 15 minutes, or until a toothpick stuck in the middle comes out clean

The doughnuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down

Feel free to eat it hot or cold