Cider-Infused Vegan Pumpkin Chocolate Donuts

Tis the season for cozy treats. And when it comes to cozy, few things beat the combination of pumpkin, chocolate, and apple cider. These Pumpkin Chocolate Donuts, with a subtle touch of Kristof Farms Orchard Cider, bring the perfect balance of flavors to your holiday baking repertoire. Best part? They're vegan—a delicious treat everyone can enjoy! ✨ Add them to your holiday baking lineup and share the cozy vibes with loved ones.

Made with pumpkin purée for a light, moist texture and enriched with a bit of cocoa powder for that deep chocolatey taste, these donuts are a perfect treat for all of your holiday festitivies. Plus, that pop of Kristof Farms Orchard Cider adds a natural, fruity brightness that elevates the entire donut, giving it a unique twist you won’t find in your average donut.

Ingredients You'll Need:

For the Donuts:

• 1 1/4 cups all-purpose flour

• 1/4 cup cocoa powder (for that rich, chocolatey depth)

• 3/4 cup sugar

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup pumpkin purée (the fall favorite!)

• 1/4 cup light olive oil

• 1/2 cup oat milk (or other plant based milk)

• 1 teaspoon Kristof Farms Orchard Cider

• 1/3 cup chocolate chips (optional, but irresistible!)

For the Glaze:

• 3/4 cup powdered sugar

• 2-3 tablespoons warm oat milk (for the perfect glaze consistency)

Instructions:

1. Preheat the Oven:
   Set your oven to 375°F (190°C). Prepare a donut tray by greasing it lightly or using a nonstick spray.

2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until everything is well combined.

3. Add Wet Ingredients:
   In another bowl, mix the wet ingredients: pumpkin purée, olive oil, oat milk, and the star ingredient, Kristof Farms Orchard Cider. The cider adds a subtle fruity note that complements the pumpkin and cocoa beautifully. Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon until just combined (you don’t want to overmix). Fold in chocolate chips if desired.

4. Fill the Donut Tray:
   Spoon the batter into the donut molds, filling each about 3/4 of the way to the top. This will give your donuts that perfect puffed-up shape. Bake for 15-20 minutes, or until a toothpick comes out clean and the tops of the donuts spring back when lightly touched.

5. Cool the Donuts:
   Let the donuts cool in the tray on a wire rack for about 10-15 minutes before carefully removing them from the molds. They’ll hold their shape beautifully once they’ve cooled slightly.

6. Make the Glaze:
   While your donuts cool, whisk together powdered sugar and warm almond milk in a small bowl. You want a smooth glaze that's not too runny—thick enough to coat your donuts without dripping immediately.

7. Glaze the Donuts:
   Once the donuts have cooled completely, dip each one into the glaze. For a thicker, more indulgent coating, you can dip them twice. Let the glaze set for a moment before serving.

8. Serve and Enjoy:
   These donuts are best enjoyed the same day, but you can store them in the fridge for a few days. Just warm them up for a few seconds in the microwave to bring them back to their soft, moist state!

Enjoy!