Hey Friends! How’s it goin?
As I mentioned on Monday during my sleep deprived ramblings, I’m still a
little lot pumpkin obsessed and I’ve been having a lot of fun experimenting with it in the kitchen. Case in point: These vegan pumpkin spice baked donuts.
Ever since I started baking and cooking more for the blog, I’ve been my own taste tester. Most of my roommates have been ‘allergic to healthy’ (their words, not mine) so I’ve just gotten used to eating most of my stuff myself. But, these pumpkin spice donuts took a while to perfect. In fact, it took me four tries to get them the way I wanted.
While they’re healthy, eating 24 donuts in the space of a week, is never a good idea. So, after batch no. 2, I decided to call in reinforcements and asked a friend if she’d be my taste tester for the day.
Her response? ‘God yes’
I was seriously humbled and touched that she was so blatantly excited about trying my donuts. Especially since she is an awesome baker. Seriously, her banana muffins have brought me to tears more than once.
But back to the point. When I was younger, like 11 or 12, I spent a summer trying to bake a sponge cake. I used a recipe out of one of my mother’s cookbooks, and I must have made that thing at least once a day. But the cake was always just barely edible.
At first I thought it was just the recipe, but even my boxed brownies sucked. And don’t get me started on my lack of finesse with pancakes as a teenager. For a long time, I was convinced I could never do anything mediocre in the kitchen, far less something amazing.
Even though I’ve been at this baking thing for a while now and I think the stuff I come up with is pretty damn good, I’m still startled whenever I get positive feedback. Sometime’s I forget how far I’ve come and it seems strange that someone would actually want to eat something that I make.
But, based on the reactions of my friends – both real-life and virtual (all of you) – I shouldn’t worry. So, I’ll just sit back and enjoy my donut.
Speaking of donuts, did I mention that these vegan pumpkin spice donuts are soft, cakey, moist and, best of all, pumpkin-y? Plus, it’s topped with a maple pumpkin spice glaze that seriously enhances the pumpkin-y goodness.
Be prepared to reach for seconds.
- 1 tbsp ground flax + 3tbsp warm water
- ¼ cup dairy free milk + ½ tbsp apple cider vinegar
- 1 cup whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- a pinch of salt
- ½ tbsp pumpkin spice
- ¼ tsp nutmeg
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tbsp vanilla
- Whisk together ground flax and warm water in a small bowl. In another bowl combine milk and apple cider vinegar. Let them stand for about 5 minutes
- Preheat oven to 400F and grease a donut pan and set aside
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice and nutmeg
- In another bowl, add pumpkin puree, maple syrup, coconut oil, vanilla, flax egg and milk and mix well
- Pour the wet ingredients into the dry ingredients and mix until just incorporated. Do not over mix the dough
- Pour dough into a ziplock bag and snip the edge off of one corner. You can also use a pastry bag if you have one
- Pipe the dough into the donut pan. You should fill 6 to 8 cavities. Fill any extras with water for even baking
- Bake for 10 to 12 minutes. Let cool in pan for a couple minutes then turn over onto a wire rack
- Combine the ingredients for the glaze in a bowl and whisk together
- Dunk each donut into the glaze while they're still hot, but safe to touch. Feel free to double dunk
- Serve warm and devour
What about you?
Are you a good cook/baker? Have you always been? What can you do now that you never thought was possible for you? Thoughts/Questions on pumpkin spice donuts?
Share in the comments below!