After making this pumpkin-espresso roll the other day, I fell in love (as in - consumed 3/4 of the roll in 2 days... luckily I was able to pawn off a few slices in order to maintain some dignity). The pumpkin texture and subtle flavour with the coffee laced through and chocolate slathered everywhere was heaven. I would go into the fridge for a slice, black out, and then suddenly wake up covered in chocolate frosting. I don't even know...
With left-over pumpkin all up in my fridge, and ideas swirling around my head with more pumpkin-y treats, I decided to moderate an old banana baked doughnut recipe to make these vegan pumpkin baked doughnuts!
Since I've been especially nostalgic as of late for my mother city, (I actually just got a moose tattoo for this reason) I thought a maple glaze would be the perfect finishing touch for these wintry treats! The result was pretty satisfactory, if I do say so myself, and I plan on whipping up another batch of these doughnuts with the extra can of pumpkin in my pantry!
Vegan pumpkin baked doughnuts - what you need:
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 1/2 cup vegetable oil
- 3/4 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1 teaspoon apple cider vinegar
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Vegan pumpkin baked doughnuts - what you do:
Preheat the oven to 180 degrees celsius (350F).
Grease a doughnut pan (margarine, coconut oil, butter, etc.).
In a large bowl beat together the sugar, maple syrup, vegetable oil, pumpkin, milk, and vinegar. (= wet ingredients.)
In a medium bowl, stir together the flour, baking soda, cinnamon, and salt. (= dry ingredients.)
Add the dry ingredients to the wet ingredients and stir until combined.
Spoon the doughnut batter into the prepared doughnut moulds.
Bake for 11-12 minutes, or until an inserted toothpick comes out clean.
Allow the doughnuts to cool before glazing them.
This makes 12 doughnuts.
Maple syrup glaze - what you need:
- 1 cup confectioner's sugar
- 3 tablespoons maple syrup
- 1-2 tablespoons non-dairy milk
Maple syrup glaze - what you do:
Whisk all the ingredients together in a small bowl. If you want a thicker consistency, add more confectioner's sugar, for a thiner consistency, add more milk.
Dip the doughnuts into the glaze, swirl them around a little, and then lift them out. Allow the doughnuts to sit for a few minutes to set the glaze.
These little guys pack a huge flavour punch. The pumpkin-cinnamon mix is just over-the-top wonderful. The maple notes are go perfectly with the pumpkin. Now that it's December (whenTF did this happen?), and Paris is officially COLD, they were such a welcome winter treat.
Baking soundtrack - tunes to inspire your inner baker: