Monday, October 21, 2013

Vegan Pumpkin Donuts with Cinnamon Sugar Topping

Yep that is how we roll round here, pumpkin this and pumpkin that everything is pumpkin. Now that we have gone off the deep end with pumpkin recipes I sure glad that we found this one. I mean come on if you don't like donuts then you must be from so place that has barbed wire around it and people with white coats trying to keep you from escaping, cause your crazy. We found this recipe here, and we decided that I would make this vegan style. There are a couple of there changes to make it a healthier doughnut (ha ha ha ha ha) but keeping the awesome flavor. Now like I have said before when baking put all the dry ingredients together and all the wet ingredients together and then combined them, and put them away after you use them so no doubling up.

Vegan Pumpkin Cake Donuts

1 3/4 cups all-purpose flour

 1 1/2 cups sugar

1 1/2 tsp pumpkin pie spice which can be found here

1 tsp Himalayan salt or 1 1/2 tsp of sea salt

1 1/2 tsp baking powder

1 1/2 cups organic pumpkin

1/2 cup organic applesauce

3 vegan Bob's Red Mill egg replacers


1/2 cup sugar

2 tsp cinnamon

Pre-heat oven to 350.  Combine all the dry ingredients first in one bowl, then combine all the wet ingredients in another bowl. Slowly add the dry ingredients and mix very well by hand. Then with a little Earth Balance or vegan butter grease up your doughnut pan, don't forget the nob in the middle where the hole is gonna be. Scoop your batter into the pan, I find that a teaspoon works the best, fill each mold 3/4 of the way. Bake for 15 to 18 min. Using the toothpick test to make sure they are done.

Once they cool down a couple of minutes take a butter knife or icing knife to run along outer and inner edges then plop them out onto tray to cool down. 

In a separate bowl mix up the cinnamon and sugar press the warm doughnut into the mixture then set aside to cool the rest of the way.

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