Chocolate Flutternutter Doughnuts
[Vegan]

To Make the Doughnuts:

1. Preheat the oven to 350°F and spray a 6-cavity doughnut pan with non-stick cooking spray.
2. Using either an electric or handheld mixer, beat together the peanut butter, applesauce, and brown sugar until well blended. Add in the non-dairy milk, applesauce for binding, and vanilla extract and beat until combined; set aside.
3. In a separate mixing bowl, whisk together the flour, baking powder, and salt. Slowly incorporate into the wet mixture, mixing until just combined.
4. Fill each doughnut cavity evenly with batter and bake for 8-10 minutes. Once baked, remove doughnuts from heat and let cool completely before frosting.

To Make the Frosting:

1. While the doughnuts are cooling, make the frosting. Using your electric or handheld mixer, beat together the vegan butter, marshmallow creme, powdered sugar, non-dairy milk, and salt until well combined. Once the doughnuts have cooled, spread frosting evenly onto the tops of each doughnut.

To Make the Drizzles:

1. Next, melt the peanut butter in a microwave safe bowl for 20 seconds, or until melted. Then, microwave the vegan chocolate for 15 seconds, stir, and repeat until melted.
2. Drizzle the melted peanut butter and chocolate over the frosted doughnuts and serve immediately.
3. Though best when fresh, store leftover doughnuts in a closed container for up to 2 days.