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The sweet treats of NYC are coming soon, but in the mean time, here’s a recipe that somehow came together in my kitchen this weekend for the monthly Vegan Brunch Cartel. Experimentation, a little bit of this & a little bit of that seemed to pay off in the form of Pumpkin Doughnuts. I wanted to share this with you before the ingredients have left the markets, so you can have your own weekend brunch treat with friends!
Pumpkin Doughnuts (Special equipment needed; donut pan.)
1 cup AP flour
1 cup WW Pastry Flour
3/4 cup brown sugar, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp cornstarch
2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg)
1 tsp cinnamon
1/2 tsp salt
3/4 cup pumpkin, freshly roasted or canned
1 1/4 cup soy milk
1/4 cup Earth Balance (or other margarine), softened
1 tsp vanilla
1 tsp apple cider vinegar
Preheat the oven to 375 degrees.
In to a medium bowl, sift together flour, baking powder, baking soda, cornstarch, pumpkin pie spice, cinnamon, salt, then add in the brown sugar.
Add pumpkin, soy milk, vanilla, margarine, & vanilla; beat with an electric mixer on low speed or whisk until just mixed.
Add the apple cider vinegar & carefully fold it in until just mixed.
Fill the wells of your donut pan almost to the brim. Bake them for 10 minutes, or till golden brown.
Remove the doughnuts from the oven & allow them to cool on a rack.
Cinnamon Doughnut Glaze
1 cup confectioners sugar, sifted
1/2 tsp vanilla
4 tablespoons soy milk
1/2 tsp cinnamon, or to taste
Whisk all of the ingredients together.
If you like a thicker glaze, add more confectioners sugar, to make it more icing-like.
After the doughnuts have cooled, use a spoon to drizzle the tops, allowing the excess to fall to parchment paper below your cooling rack.
This yields 12 doughnuts.
While these aren't the amazing Mighty O, these lightly pumpkin flavored little treats will satisfy your seasonal sweets craving! I was happy with the results & the VBC crew didn't seem to have any complaints!