PUMPKIN SPICE DONUTS
Fall is in full play now and I’m into everything pumpkin… of course! It’s that season when you wanna sit snugly on the sofa with a cup of tea and a donut when the weather gets stormy, chilly and damp. I love pumpkin spice and use it a lot during fall and winter.
You may have also tried my PUMPKIN WAFFLES already. So let’s get started, here’s the recipe for these soft and fluffy deliciously aromatic donuts:
Pumpkin Spice Donuts
350g all-purpose flour
1/2 pkg (8-9g) baking powder
160 g brown raw cane sugar
2 tsp ground cinnamon
1/4 tsp vanilla extract
1/8 tsp freshly grated nutmeg
1/4 tsp all-spice
1/4 tsp salt
3/4 cup hokkaido pumpkin, cooked and pureed
90g vegan margarine or coconut oil + more for greasing the baking pan
dash of soy milk (or soy cream), sparkling water
for the glaze
4 tbsp icing sugar
1-2 tsp pumpkin puree (or pumpkin cooking water)
1/2 tsp lemon juice
1 tsp cinnamon
Start with preparing the pumpkin puree. Use about 1/2 of a small to medium sized (deseeded) hokkaido cut in squares and cook it in a pot with about two tabelspoons water until very soft. If there is still remaining water in the pot pour it out and keep it for the glaze puree the hokkaio in bowl with an immerson blender.
Preheat the oven on 180°C and grease a donut baking pan (for 12). I’ve got a pan with 6 moulds and baked them in two batches.
In a seperate bowl whisk the fat (I like to use half margarine/half coconut oil) together with the sugar and the spices with a mixer for about 4-3 minutes.
Add the measured pumpkin puree, flour, baking powder, and soy milk. Blend and gradually add sparkling water and more soy milk until the dough is thick and creamy (more on the thick side).
Fill the donut moulds and bake for 12 minutes.
Let the donuts cool down in the baking pan for at least 15 minutes and transfer them to a cooling rack. Let them cool down completely.
For the glaze prepare a dish with the dessicated coconut and mix all the remaining ingredients in a small bowl. First brush the glaze on the donut then dip it in the cococonut flakes.