Today I decided to veganize the one I found on King Arthur Flour. I changed it up a bit because with 3 eggs to omit and no milk in the original, you can't just leave them out without missing the liquids.
Also, I feel like maple and pumpkin are natural buddies, so instead of the 'classic' cinnamon sugar coating, I opted for maple glaze. With sprinkles. Because sprinkles are yummy and pretty. Not that you need a reason to add sprinkles to anything, of course.
As is, these are pretty non-complex in the flavour department, although they are definitely yummy. I think next time the addition of some molasses might add some depth.
|My favourite food blogger camera angle. AVALANCHE!!!|
Pumpkin Donuts 2.0
Adapted from the King Arthur Flour recipe
1/4 tsp apple cider vinegar
1 tbsp ground flax
3 tbsp water
1 1/2 c sugar
1 1/2 c pumpkin
1/2 c oil
1 tsp vanilla
1 1/2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 3/4 c flour
Preheat the oven to 350. Spray your donut tins. I made 48 minis and 6 full sizers. The recipe says it makes 18 full size donuts. Use your discretion.
Mix the milk and vinegar; separately, mix the flax and water, and let both mixtures chill while you get the rest of the ingredients, except for the flour, into a bowl. Then add the flax & milk and mix everything together well. Add the flour and stir it in gently, you don't want to overwork it here.
Divide up into your tins and pop mini donuts into the oven for 10 - 12 minutes and full size ones for 12-14 minutes.
Pull out and cool in tins on racks for a few minutes before removing them from the tins to cool the rest of the way.
Scientific Maple Glaze Recipe
1 c icing sugar, plus about a quarter cup
2 ish tbsp maple syrup
1 tbsp milk
1/4 tsp maple extract
Stir everything together until smooth, then dunk the donuts in. If you want, you can follow that by immediately dunking them in a bowl of sprinkles, but I hand-sprinkled these ones for fun / less mess / less waste / a more rustic look.
|Rustic looking, right?|