Sunday, September 30, 2012

Pumpkin (mini) Donuts

You know, I think I've just come to the conclusion that using flax as an egg replacer in donut recipes is bad. They rise a ton and end up being duffins instead of nice round cakey little nummy treats. I'm incensed, I tells ya! These would have been really good as muffins, maybe with some pecans tossed in and still topped with the cinnamon sugar.

* so I made another batch and filled the cups less yet again. I ended up with 48 donuts. This is supposed to make 24. Sheesh. But at least they were donuts and not duffins.*

But anyway, here's the recipe that I veganized from Blue Eyed Bakers.

Pumpkin Spice Mini Donuts

1 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp cloves
1/3 c vegetable oil
1/2 c brown sugar
1 flax egg (1 tbsp flax whisked with 3 tbsp water)
1 1/2 tsp vanilla
3/4 c canned pumpkin
1/2 c milk (I used almond)


1/2 c melted Earth Balance
2/3 c sugar
1 - 2 tbsp cinnamon

Preheat oven to 350.

Sift together the dry ingredients. Whisk together the oil through milk. Add the dry to the wet and stir just until combined; over working things with pumpkin in them tends to result in gumminess, so be careful!

Spoon or pipe into your donut pan. I piped half and spooned half, and the spooned half were way lumpier than the piped ones. I also used a wet finger to pat the dough down and smooth it out and I think that was semi-effective. However, it doesn't change the fact that these puffed way too much.

Bake for 8-9 minutes. Cool in the pan for a few, then turn onto racks to cool completely.

For the coating

Mix the sugar and cinnamon in a bowl separate from the melted butter. Dunk donuts into the butter and then into the sugar / cinnamon and toss to coat. I also plonked half of them into icing sugar (not coated with butter first, mind!).

Cinnamon Streusel Muffins

Came across this recipe on- where else? - pinterest a few days ago. Apparently Lip has decided that cinnamon is the thing to want. Yes, the craving is in no way my fault. All that of the fetus.

I veganized it, and these things are delicious. You must make them.

Adapted from King Arthur Flour

1/2 c flour
1/3 c brown sugar
1/4 c oats
1/4 c chopped pecans
1/4 c canola oil

Mix up the dry things, then drizzle in the oil while stirring. Should make a bit of a mix between a sandy / clumpy texture; if it's too sandy, add a bit more oil a teaspoon at a time. Set aside.

3 tbsp softened earth balance
1/ 2 c brown sugar
1 1/2 tbsp cinnamon

Mash them all together good and proper. Set aside for later use.

1 3/4 c flour
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp nutmeg
3/4 c sugar
1 tbsp baking powder
1/2 c oats
1 c almond milk
1 tsp apple cider vinegar
1 tsp vanilla
1/3 c oil

Preheat oven to 350; line a muffin pan with wrappers.

Mix the vinegar and milk together and set aside.

Sift together everything from the flour to the baking powder; stir in the oats. Make a well in the centre of the dry ingredients and pour in the milk, oil and vanilla. Stir until no dry patches remain, but don't over do it because no one likes tough muffins.

Using up half of the muffin mixture, fill the muffin cups 1/3 of the way. Divide the filling evenly amongst the muffins; should be about 2 tsp each. Fill the muffins up with the remaining batter; press streusel topping on to (youwill probably not need all of the topping; I used about 2/3 of it). Bake for 22-25 minutes. Remove from oven, let cool in pan 5 minutes before removing to cool the rest of the way on a rack.

This angle hides the disasterouness of the topping.

Wednesday, September 19, 2012

Vegan Mofo!

It's almost October, and that means it's almost MoFo! I'm super excited. I've got a little bit of a plan, but I'm not the most on top of it person when it comes to blogging (obviously), so we'll see how it goes. But so far the planning stages are awesome.