Pumpkin Spice Ginger Beer Donuts with Chocolate Glaze

Love Vegan Soul Recipe

Baked Pumpkin Spice Ginger Beer Donuts

These pumpkin spice ginger beer donuts are rich and indulgent, and they're sure to become your new favorite fall treat. With a Mexican hot chocolate glaze on top, they have a complex yet harmonious blend of warming flavors that you’re sure to love.

INGREDIENTS

Pumpkin Spice Ginger Beer Donuts

• 1 1/2 cups gluten-free pancake mix, I used Bob's Red Mill

• 3/4 cups brown sugar, cane sugar, or coconut sugar

• 1 cup ginger beer

• 1/2 cup pumpkin puree

• 1/2 tsp baking powder

• 1 tsp pumpkin pie spice

• ¼ tsp salt

Mexican Hot Chocolate Glaze

• ½ cup vegan chocolate chips

• 3 Tbsp plant milk of your choice

• ½ tsp ground cinnamon

• ⅛ - ¼ tsp cayenne pepper

INSTRUCTIONS

1. To make the donuts, preheat the oven to 400 degrees F.

2. Spray the donut pan with an even layer of oil.

3. Use 1/2 cup to scoop batter into the donut pan.

4. Bake in the oven for 15-20 minutes until golden brown.

5. Remove from the oven and allow to cool for 15 minutes before gently removing from the pan and placing the donuts on a rack to cool.

6. To make the glaze, add the plant milk, vegan chocolate chips, cinnamon, and cayenne pepper to a bowl and gently melt in a double boiler, or by microwaving and stirring in 15 second intervals. Mix together until a smooth sauce forms.

7. Use a spoon to drizzle on to the surface of the donuts. Allow to set for about 10 minutes before serving and enjoy!