1 3/4 cups, plus 2 tablespoons, rolled oats
1 1/2 tablespoons baking powder
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon powdered ginger
1 1/2 cups puréed pumpkin
1 1/2 cups pitted dates, tightly packed
1/4 cup, plus 2 tablespoons, nondairy milk
2 tablespoons date syrup

Glaze:
3/4 cup raw cashews
1/2 cup water
2 tablespoons date syrup
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/2 teaspoon pure vanilla
teeny tiny pinch of kosher salt

Instructions

Preheat oven to 350 degrees. Have ready a nonstick donut pan. (I use a silicone donut pan and love how beautifully it works.)

Add the oats to a high-powered blender (like a Vitamix). Briefly turn up the power to grind the oats into flour. Turn power off, remove lid, and add the baking powder, cinnamon, pumpkin pie spice, and ginger.

Blend in pumpkin, dates, milk, and date syrup. Process to combine well.

Spoon the batter into a large plastic zippered storage bag, and seal to close. Cut a 1/2-inch opening in the corner of the bag with a scissors, and carefully pipe batter into the silicone donut pan. With the back of a spoon, smooth the tops of each one to make sure batter is evenly distributed.

Bake 18 minutes, or until donuts are firm on top to the touch. Allow to cool on a baking rack.

While cooling, into a high-powered blender (like a Vitamix), add all of the glaze ingredients. Process well.

Pour glaze into a small bowl. Dip cooled donuts, one by one, into the bowl to glaze the tops of each donut.

To serve, sprinkle each donut with additional cinnamon if desired, and enjoy.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen