Vegan pumpkin donuts with buttercream icing

Ingredients for 1 servings:

• 150 g flour
• 100 g sugar
• ½ tsp cinnamon
• 1 pinch of salt
• ½ pack of baking powder
• 100 g pumpkin puree
• 100 ml soy milk (soy drink) or other plant-based drink
• 20 g oil
• 40 g margarine (e.g. Alsan)
• 50 g powdered sugar

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 50 minutes

baked in the oven – for 12 donuts

Mix the dry dough ingredients in a bowl. In a mixing bowl, combine the soy milk, oil, and pumpkin puree until you get a smooth, thick mixture. Note: The pumpkin puree shouldn’t be lumpy. You can easily make it by cooking about 120g of Hokkaido pumpkin in a microwave bowl for about 5 minutes at 600 watts, or boiling it in a pot of water and then pureeing it with a hand blender. You can also mash it with a fork, but it will remain a bit lumpy. Add the pumpkin mixture to the dry dough ingredients and knead everything into a firm dough. Pour the dough into two greased 6-inch donut pans. Bake in a preheated oven at 180°C for about 15 minutes, then turn out onto a wire rack and let cool. Make the buttercream icing by mixing the margarine and powdered sugar with a hand blender. Spread this mixture over the cooled donuts and let them cool again. Tip: You can also make chocolate buttercream by adding a few spoonfuls of cocoa powder. Alternatively, you can simply cover them with chocolate coating.