Pumpkin is the flavor of the month of November in my opinion so everything that I bake probably has pumpkin in it!

This super easy recipe is gluten free, vegan, and top eight allergen free. But don’t let that fool you it is delicious!

From start to finish it takes only about thirty minutes to make and bake. The hardest part is filling the pastry bag to pipe the batter into the pans.

First put all the dry ingredients into a medium bowl and mix.

Then mix the softened margarine and sugar in your mixer until properly combined.

Then add the rest of the wet ingredients into the mixer and combine.

Then add the dry ingredients into the mixer and mix. Make sure to scrape down the sizes to ensure all the components are properly combined.

Next scoop the batter into a piping bag to fill the donut pans or mini muffin tins about two thirds of the way full.

Bake for fifteen minutes and let cool in the pan before cooling completely on a cooling rack. Eat as is or melt some white chocolate and drizzle over.

Either way they are going to disappear.