1/4cupvanilla dairy-free yogurt, (60g) room temperature
6tbspdairy-free semisweet chocolate chips, (90g)
Preheat the oven to 350 F (177 C). Spray a regular size 6-donut pan with nonstick spray. You can also make these in a regular-size muffin pan.
Add the flour, cornstarch, pumpkin pie spice, baking powder, and salt to a large bowl, and whisk well.
To the same bowl, add the syrup, pumpkin, yogurt, and chocolate chips. Stir the ingredients well until a smooth batter is formed. The batter will be on the thick side. Be careful not to overmix.
Spoon the batter evenly into the prepared pan. Using the back of a spoon, smooth and flatten out the tops of each donut. If you don't do this, they will bake up really lumpy and ugly. if you're making muffins, I find using an ice-cream scoop gives a nice rounded top.
Bake at 350 F for 15 minutes or until the donuts have risen beautifully, are fluffy, have a golden-brown top, and lightly spring back when touched. Muffins may take closer to 20 minutes. Look for a clean toothpick when it's inserted in the center.
Let the donuts cool in the pan for about 5 minutes and then carefully flip them over onto a cooling rack. Let them cool completely. Once cooled, store any extras in a large, sealed container or ziplock bag so they don't dry out.
If making muffins, you should get about 8 total.Be sure to use regular spelt flour, not sprouted.To make these gluten-free, you can sub the spelt flour with superfine gluten-free oat flour (160g). Please keep in mind that the oat flour does make these more dense, but the flavor is just as good. Baking times are basically the same. Check for a clean toothpick.For the yogurt, I use soy but any will work. If you can't find vanilla-flavored yogurt, add 1 teasp vanilla extract to the recipe. I topped a raw sugar, spelt flour, pumpkin pie spice, vegan butter mix crumble on top of some muffins prior to baking.