Vegan pumpkin spiced baked donuts

1 3/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/8 teaspoons ground cloves

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg replacer ( no egg )

1 1/2 teaspoon vanilla extract

3/4 cup steam butternut pumpkin

1/2 cup soy milk

{ Sugar coating }

1/2 cup nuttlex

2/3 cup sugar

1-2 tablespoons cinnamon

Preheat oven 170 degrees.  Well coat your donut cooking tray so they don't stick.

First you will need to cut up your pumpkin into small squares and steam them.

Steam them to the point where the pumpkin almost falls apart.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using 2 small spoons, spoon into each donut ring the mixture. Only fill them to the top of the hole do not over fill as they wont turn out perfectly. You will then need to place them into the preheated oven and bake for 8 - 9 minutes. { just check them half way as donuts aren't like cakes & you don't want to over cook them } Your donuts should spring back.

When the donuts are out of the oven place them all on a cooling rack and allow to cool slightly. While they are cooling melt your butter in a small bowl & place sugar and cinnamon on a plate. You will then need to dip each donut into the butter { do not soak them } then cover with the sugar mixture.

Serve straight away as they taste fabulous warm, if you aren't going to have them start away don't cover them till your about to eat them.

NOTE ; i used rich brown sugar for the coating & it turned out to be better than castor.