Pumpkin Donuts

Pumpkin is a favorite flavor of mine anytime of the year, not just over the holidays. And pumpkin is a natural soother of an upset stomach so it has health benefits as well. Here’s a pumpkin donut recipe that has the spices of a pumpkin pie, mixes up quick and easy and bakes in about 10-12 minutes. Topped with a maple glaze, to die for!

Preheat oven to 350 degrees. In a medium size bowl whisk together:

2 tablespoons avocado oil

3 tablespoons non-dairy milk

2 tablespoons aquafaba

2 tablespoons maple syrup (use the real stuff here)

1/2 cup pumpkin puree (NOT pumpkin pie filling)

1 teaspoon vanilla

When well mixed whisk in:

1/2 cup date sugar

To the bowl add:

3/4 cup brown rice flour

1/4 cup all purpose gluten free flour

1/4 cup tapioca flour

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 teaspoons pumpkin pie spice (if you don’t have the mixed, you can use the individual spices – 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon nutmeg and 1/2 teaspoon allspice)

1 teaspoon xanthan gum

TIP: If you want the pumpkin taste stronger than the spices, reduce the spices to 1 1/2 teaspoons.

Blend until combined with a spoon. Let sit for a few minutes while you grease the donut pan(s). It will make 6-10 donuts depending on how large you make them. Using a 1 gallon food storage bag, spoon the donut mix into the bag and zip it shut. Cut off one corner and pipe the donut mixture into the donut pan(s). Bake 8-14 minutes depending on how large the donuts are (I made only 6 donuts so baked them the full 14 minutes.) When the tops are set, they are done.

Remove from oven, let cool in the pan for a few minutes before turning out onto a cooling rack.

While the donuts are baking make the maple glaze:

In a small bowl whisk together:

1/4 cup vegan margarine (I use Earth Balance soy free)

1/2 cup powdered monkfruit sweetener (Lakanto makes one that Whole Foods or Amazon carries)

2 tablespoons maple syrup

1 teaspoon non-dairy milk

1/2 teaspoon vinegar

2-3 shakes of salt (or a dash!)

When the donuts are still warm, dip one side into the glaze. If you want to make them really decadent, top them with crumbled (cooked!) bacon right after dipping. Let sit at least a half hour for the glaze to set. When dry, the glaze is really not that visible, just shiny.

Triple Carob Glazed Donuts (dairy-free, gluten-free, egg-free, refined sugar-free, vegan)

Sometimes you just want something “good” for breakfast instead of the usual smoothie. This is one of my go-to recipes when that happens to me. This is not a very sweet donut so if you like your donuts sweeter, just increase the amount of monk fruit powder in the recipe. But I find that the glaze gives it all the sweetness it needs. This recipe makes six donuts.

Preheat oven to 375 degrees. Grease a donut pan (be sure to grease the center as well so your donuts don’t stick in the middle.

In a medium bowl combine:

1 cup all purpose gluten-free flour
1/4 cup tapioca (or arrowroot) flour
1/4 cup sweet sorghum flour
1 teaspoon xanthan gum
3 teaspoons baking powder
1/4 cup carob (or cocoa) powder
1/4 teaspoon salt
1 teaspoon monk fruit powder
1/4 to 1/2 cup unsweetened carob (or chocolate) chips

In a second small bowl combine:

1/2 cup non-dairy milk of choice
2 tablespoons olive or avocado oil
2 tablespoons rice vinegar
1/2 cup club soda
1 tablespoon vanilla extract

Add the wet ingredients to the dry and mix by hand until combined (be sure to scrap the bottom of the bowl so that you get all the dry ingredients mixed in; I only say this because I frequently find when I scoop out the dough into the gallon zip bag that there’s dry on the bottom of the bowl). Scoop the dough into a gallon ziplock bag. Cut off a bottom corner and pipe into the prepared donut pan. Bake at 375 degrees for 10-12 minutes. Try to make all the donuts the same size so that they all cook at the same rate.

Remove the donuts from the oven and let sit on the counter for a couple of minutes while you prepare the ganache (see recipe under Sauces…). Loosen the donuts from the pan and turn onto a cooling rack. Dip each donut into the ganache to coat the tops.

TIP: You’ll probably have some ganache left over — make some truffles letting the ganache firm up in the refrigerator and then roll (about a tablespoon or two) into a ball and then roll in ground nuts, flax and chia seeds, hemp hulls, coconut, or carob powder.

Orange Chocolate Chip Donuts (gluten, dairy, and egg-free)

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I have a great many food allergies which makes it impossible for me to consume pre-made foods, mixes, etc. Everything I eat, I have to make from scratch. This started about 25 years ago. Since then, I have put together a large library of delicious recipes that are free from many of the most common food allergens such as dairy products, eggs, gluten, sugar, alcohol, nuts, soy or corn. Here is one of my favorites:

Preheat oven to 375 degrees. Grease a baked donut pan (if you don’t have one but you have a pan that makes six small Bundt cakes, that will work as well).*

Mix 1 cup Bob’s Red Mill All Purpose Gluten Free flour with 1/2 cup Bob’s Red Mill Sweet Sorghum flour
2 teaspoons aluminum free baking powder
1 teaspoon ground cinnamon
1 teaspoon guar gum
1/4 teaspoon salt
zest from one orange (I really like to use the Cara Cara oranges)
1/4 to 1/2 cup chocolate chips (I actually use the Chatfield Carob Chips since I also can’t have chocolate) depending on how many chips you want in your donuts.
1/4 cup granulated fructose or 1 tablespoon stevia powder (you can also use 1/4 cup agave or honey**; if you want a slightly sweeter donut, add 1/3 cup of the fructose).
Mix until blended and make a well in the middle.
Add 2 tablespoons oil (I use olive oil), 1 teaspoon vanilla***
2 tablespoons vinegar (I use rice vinegar since its one of the mildest in flavors so your baked good doesn’t taste like vinegar)
the juice from the orange which should measure between 1/3 and 1/2 cup, and
club soda so that you have a total of 1 cup of liquid including the OJ.
Mix until well blended.
Spoon mixture into a piping bag (I don’t go to the trouble of buying piping bags — I use one gallon storage bags and cut off one bottom corner AFTER I fill it).
Pipe mixture into the donut or Bundt cake pan until circles are well filled and bake for 10-12 minutes until donut is springs back when you touch it.

* Another option is to fry: in that case, add only 3/4 cup of liquid to keep the dough from getting sticky so that you can roll it out and cut out the donuts. Or, keep the liquid and drop from a spoon into the fat. Fry them at 375 degrees.

**Add with the wet ingredients.

***I use the alcohol free vanilla found at Trader Joe’s.

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