Well, what kind of sham of a Thanksgiving are you hosting?! I figured that you were tired of Thanksgiving posts by now–mostly because I’ve run out of Thanksgiving recipes to send your way–so I’m hitting you with your new favorite Thanksgiving tradition: donuts for breakfast! But not just any donuts.. vegan pumpkin donuts with… salted caramel glaze I had to give each of those uh, words its own line, because I felt they were each too powerful to play well together inside a measly span tag. Am I right or am I right?
What I love about these donuts is a) they’re easy as pie. Pumpkin pie, to be exact. Since, you know.. the.. pumpkin.. and b) they’re stinkin’ delicious?! Without bein’ stinkin’, of course. Oh, and c) they’re vegan! So any ol’ soul can eat them. Unless they’re gluten-free, in which case.. I apologize. I used half whole wheat flour, because, while I wanted these to be rich and fun and indulgent, I didn’t want to break the bank nutritionally, so to speak. Or, rather, save a little, to balance out the wild and crazy powdered sugar we’re using in the salted caramel glaze. There’s plenty of pumpkin in these little suckers, and just the perfect amount of pumpkin spice to make these seasonal and warming without being too heavy. The salted caramel? I mean, do I even have to? If you don’t understand the holy holiness that is salted caramel without me describing it, then.. Just… no. I can’t know you, you alien you! Happy Thanksgiving, dearests! Here’s some donuts to celebrate!
