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!).