Lightly grease a 6 hole donut pan with vegan-friendly oil/spread and place to one side.
Preheat your oven to 180C / 350F / Gas mark 4.
In a medium-sized bowl add in the almond milk, molasses, vegetable oil and pumpkin purée. Mix everything until very well combined.
Mix in the Natvia natural sweetener.
Add in the flour, baking powder and spices and whisk everything gently together.
Fold in the dark chocolate chips.
Spoon the mixture into your donut pan and pop it in your hot oven and bake for 15-17 minutes.
Once baked through, take the pan out of the oven and allow them to cool for 5 minutes before transferring them to a wire rack to fully cool down.
Kept in an airtight tin, these donuts should last for 5 days. If you want to freeze them place them in the freezer and eat within 2 months.