Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Super fluffy, spiced doughnuts - perfect for the autumn season! These vegan doughnuts are created in the oven, making them a healthier, low fat alternative to the deep-fried classic. They are crafted with pumpkin puree and seasoned with deliciously warming spices, such as cinnamon, ginger and nutmeg.

Prep time: 15 minutes
Cook time: 15 minutes

Ingredients (makes 6-8 doughnuts)

• 125 ml plant milk
• 1 tbsp lemon juice
• 60g pumpkin puree
• 80ml maple syrup
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• 150g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• pinch of ground cloves

For the icing:

• 100g vegan white chocolate
•  2-3 tbsp crushed pistachio nuts

Method:

1. Preheat your oven to 180C and lightly grease a silicone donut tray.
2. In a large jug, combine plant milk and lemon juice, stir and set aside to curdle.
3. In the meantime, mix the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a large mixing bowl.
4. Add the pumpkin puree, maple syrup, coconut oil and vanilla extract to the plant milk and stir thoroughly. Combine all ingredients in a large bowl, then transfer the batter into 6-8 donut holes. Bake in the oven for 15-18 minutes or until golden.
5. Remove them from the oven and let them cool down completely before adding the glaze.
6. To create the glaze, use an electric whisk to mix sugar, lemon juice and aquafaba until smooth and silky. Dip each donut into the glaze and allow for them to rest for 1 hour for the glaze to harden.
7. Share the donuts with friends and family and enjoy them alongside a cuppa!