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Sunday, April 21, 2013

Quest: Pumpkin Spice Vegan Doughnuts


I seem to be on to something with this cream of tartar idea. Here is yet another recipe where I was able to cut the additional oil by increasing the nut content. Mind you, these are not low fat at nearly 15 grams each but take a look at the nutritional breakdown below, that fat is nearly all monounsaturated, the 'good' fat. And check out the additional nutrients these provide; dare I suggest that these are actually healthy doughnuts?

I prepared my recipe with canned pumpkin but my taste tester only had pumpkin pie mix and followed the recipe as written here only leaving out the additional spices (she did add the maple syrup for added sweetness.) She also flavored her frosting with pumpkin pie spice instead of the cinnamon I used and her husband proclaimed these "The best doughnuts he's EVER had." Mine got equally great reviews from tasters here, so please feel free to improvise.


Pumpkin Spice Doughnuts

1/3 cup milk (I used almond)
1/3 cup maple syrup
1/3 cup pumpkin

1 cup pecans
3/4 cup flour
1 tsp cream of tartar
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg (I use fresh ground)
1/4 tsp salt

  1. Preheat oven to 375-degrees. Grease a non-stick doughnut pan with cooking spray. 
  2. Measure the milk in a liquid measure and add all remaining liquid ingredients. 
  3. In the bowl of the food processor, combine all the dry ingredients and blend until the nuts have been pulverized and the mixture looks uniform.  
  4. Slowly pour in the liquid to blend it into the dry ingredients, alternatively blend the dry and the wet by hand in another bowl. Immediately spoon the mixture into the prepared doughnut pan. The batter is thick, just divide it among the six holes, placing it directly on the middle hole, use a finger to push it off the middle 'hole' spot and smooth it a bit to fill them evenly. 
  5. Bake 15-16 minutes and remove the pan from the oven, use a fork to loosen the middles if they have stuck a bit and turn the doughnuts out onto a cooling rack. Immediately place them bottom sides up back into the doughnut pan. They may have baked over the edges a bit, but carefully just press them back down into the pan, remove any extra crumb/clumps from the middles. Flipping them during the baking process crisps up the bottoms and gives them an overall better doughnut form. Return them to the oven and bake another 5 minutes. 
  6. Remove to a cooling rack. 
  7. Once cool glaze doughnuts, see below.
Glaze the doughnuts with 3/4 cup powdered sugar, 1 teaspoon cinnamon and 1 1/2 - 2 tablespoons of milk. The consistency should be only a bit thicker than the milk when done, allowing the doughnuts to be dipped in and left to dry to get that nice crackling glaze finish.
This recipe makes 6 doughnuts. 

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