Vegan Pumpkin Donuts with Maple Cream Cheese Drizzle

Pumpkin donuts with maple cream cheese drizzle

Making donuts is as simple as baking muffins, just a different shaped pan, but they’re so much more fun for some reason. These are super easy because I used Trader Joe’s box of pumpkin bread and muffin mix, which I buy every time I go during the fall because it’s so handy to have on hand. You can make it up quickly for a quick breakfast, gift, muffins, or in this case donuts. Instead of the recommended ingredients to add I veganized it and made them oil free. It’s so easy to do and they turn out fluffy and delicious! I also used Trader Joe’s vegan cream cheese to make a maple cream cheese icing to drizzle on top.

Vegan Pumpkin Donuts with Maple Cream Cheese Icing

1 box of Trader Joe’s Pumpkin bread and muffin mix

3 tbsp ground flaxseed, 4 tbsp water mixed

1 individual cup of unsweetened applesauce

1 cup of water

Maple Cream Cheese Icing

8 oz vegan cream cheese

3 tbsp maple syrup

dash of cinnamon

1/2 tsp of vanilla

1/4 c almond milk

Preheat oven to 375* and spray donut pan with nonstick spray.

Mix flaxseed with water and set aside to gel for 5-10 minutes. Mix pumpkin bread mix, water, applesauce, flax mix until smooth. Fill donut pans until full and bake for 14 minutes. Let cool and place on a cooling rack.

While cooling, mix the icing ingredients and whip together with a mixer. I made it thin enough to drizzle, but if you want a thicker icing leave out the almond milk. When the donuts are cool, use a spoon to drizzle the icing on top and devour!

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