Today, Wednesday, we will be going to friends’ for dinner and I’ll be bringing these vegan pumpkin doughnuts. I’ve done many variations on the King Arthur Baking baked doughnut recipe, making a really good coconut version long ago. What I love about it is that it’s wildly easy, and wildly easy to make vegan, too. If you swap out the pumpkin here for ½ cup mashed banana, they would be banana doughnuts. Same for pureed squash of any sort. Here, they’re replacing egg. You can also use any non-dairy milk you have around for the milk. All you need to make these are a doughnut baking tin, but you could just make them as muffins too. Here’s the way to do it vegan:

Yields 12 doughnuts

4 tablespoons vegan butter, preferably Miyoko’s Creamery
¼ cup coconut oil, virgin or refined
⅔ cup dark brown sugar
⅓ cup pureed pumpkin
1 ½ teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons pumpkin spice or Burlap & Barrel Goan Masala (if neither is around, add cinnamon)
1 teaspoon vanilla extract
2 ⅔ cup all-purpose flour
1 cup full-fat coconut milk

Heat the oven to 350 fahrenheit and grease the doughnut pan.
Beat the butter, oil, and sugar together in a stand mixer fitted with the paddle or a hand mixer.
Add the pumpkin puree and beat until smooth, then add baking powder, baking soda, salt, spice, and vanilla. Beat until thoroughly distributed throughout the batter.
Alternate adding the flour and the milk until a thick dough forms.
Add dough by the spoonful into the greased doughnut pan, filling it up (vegan doughnuts will have less rise than non-vegan, so ok to fill).
Bake for 12 to 15 minutes, checking to see that the doughnuts are matte and browned. This is when they’re done.
Let cool on a wire rack. Remove once cool enough to touch.