Last week I went to a vegan potluck dinner. We are going to be getting together once a season to try out new recipes. This time I was charged with making a dessert and decided to make these Cinnamon Sugar Pumpkin Spiced Doughnuts. I was going to test out the recipe prior to dinner, but got my dates mixed up and finished making them 15 minutes before dinner began. Luckily, they were perfection. I did discover that leftovers should be kept in a paper bag and not in a ziplock bag. If you put them in a ziplock bag, the cinnamon sugar melts. This recipe made three dozen mini donuts using a Wilton mini doughnut pan. Enjoy! – Chef Ro
1/2 tsp apple cider vinegar
6 Tbsp non-dairy milk
1/2 cup fresh or canned pumpkin puree
1/4 cup organic cane sugar
3 Tbsp unsweetened applesauce
2 Tbsp lightly packed brown sugar
2 Tbsp Earth Balance (or other non-dairy butter substitute), melted
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg
1/2 tsp kosher salt
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup Earth Balance, melted
1/2 cup sugar
1/2 tsp cinnamon
1. Preheat oven to 350 degrees. Grease doughnut pans with melted Earth Balance or non-stick spray.
2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar and melted Earth Balance.
3. Sift in the dry ingredients (baking powder and soda, spices, salt and flours). Mix just until combined.
4. Using a pastry bag, pipe the batter into the pan. Gently flatten down the batter with slightly wet fingers to smooth.
5. Bake 10 minutes at 350 or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully removing them. Let cool for an additional 10 minutes on a cooling rack.
6. For cinnamon sugar coating, melt Earth Balance in a small bowl and dip each doughnut one at a time. Transfer the dipped doughnut into a ziplock bag with the cinnamon and sugar and shake until coated. Doughnuts will last for 2-3 days kept in a brown paper bag.