pumpkin spice donuts v.II
/I have been sitting on this recipe for a few days now. It felt like a recipe that was worth waiting to share until Monday. Something to ease you into the week. Something to get you through the week. Something to get you excited.
In my pumpkin donut post last week, I know I said it wasn’t going to be pumpkin, pumpkin, pumpkin, for the rest of fall. But, when you have an open can of pumpkin, you have to use it up. And, I’ve been promising to attempt gluten free + vegan donuts for quite some time now. It only seemed right to start with pumpkin.
And can I just say, Chris is loving the pumpkin donuts [as if you care or want to know]!!! In years past, he would not even touch or glance at anything pumpkin spiced. We may have a pumpkin convert on our hands. yes yes yessssssss
Since it’s Monday, I know you probably…
So let me get right to the point.
Or almost right to the point.
I don’t have an exact substitution calculation for you to use for all of the other recipes, but I do know the basic idea.
There was no messing around with the flax “egg.” In fact, I may do away with that idea all together. Whenever I use them, the results turn out slightly or really gummy. Instead, I added plain ground flax, just like with the gluten free + vegan zucchini bread.
I also learned that you want a thick batter. This batter is much thicker than the gluten free recipe. When you thin it out with too much liquid, it never seems to fully cook, and results in a gummy dense baked good.
I was 100% pleased with the outcome of the taste + texture, and I hope you are too.
Pumpkin Spice Donuts [vegan + gf] yields 6 adapted from my GF Pumpkin Donuts
*For high altitude – oven 375*, 3/4t baking powder
*I find the best results for ground flax, is grinding from flaxseeds in my blender. It makes a big difference in comparison to store bought. Always stores flax seeds and ground flax meal in the fridge.
*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour add 2T extra of the sweet rice flour.
*Don’t forget, these can also be made in a cupcake pan. The bake time will increase by about 4-8min. Test for doneness.
Pumpkin Sugar
A light crunch, with a little spice.
Monday satisfaction.
Now only if I could ship you all a baker’s dozen…
Ashley
p.s.
Cleveland arrival! Welcomed by gray skies, rain, + 45* temps. It’s good to be home!
In my pumpkin donut post last week, I know I said it wasn’t going to be pumpkin, pumpkin, pumpkin, for the rest of fall. But, when you have an open can of pumpkin, you have to use it up. And, I’ve been promising to attempt gluten free + vegan donuts for quite some time now. It only seemed right to start with pumpkin.
And can I just say, Chris is loving the pumpkin donuts [as if you care or want to know]!!! In years past, he would not even touch or glance at anything pumpkin spiced. We may have a pumpkin convert on our hands. yes yes yessssssss
Since it’s Monday, I know you probably…
- are sleepy
- are annoyed that it’s Monday
- have 55 emails to answer
- think this post is already long enough
So let me get right to the point.
Or almost right to the point.
I don’t have an exact substitution calculation for you to use for all of the other recipes, but I do know the basic idea.
- add ground flax
- add a bit more milk
- amount will vary, depending on other wet ingredients added, like pumpkin/applesauce/banana/etc
There was no messing around with the flax “egg.” In fact, I may do away with that idea all together. Whenever I use them, the results turn out slightly or really gummy. Instead, I added plain ground flax, just like with the gluten free + vegan zucchini bread.
I also learned that you want a thick batter. This batter is much thicker than the gluten free recipe. When you thin it out with too much liquid, it never seems to fully cook, and results in a gummy dense baked good.
I was 100% pleased with the outcome of the taste + texture, and I hope you are too.
Pumpkin Spice Donuts [vegan + gf] yields 6 adapted from my GF Pumpkin Donuts
- 1/2c oat flour [ground in a blender from certified GF oat groats or steel cut oats]
- 1/2c sweet rice flour
- 3T coconut flour
- 3T sunflower oil
- 1/3c sucanat
- 1.5T ground flax meal
- 1/3c pumpkin puree
- 3/4c + 2T milk of choice
- 1.5t cinnamon
- 1/2t ginger
- 1/8t nutmeg
- 1/16t all spice
- 1/16t ground cloves
- 1.5t vanilla
- 1/2t salt
- 1t baking powder
- 1/2t baking soda
- Preheat your oven to 350* + grease your donut pan.
- Mix together the oat flour, sweet rice flour, coconut flour, sucanat, ground flax meal, salt, spices, baking powder, and baking soda.
- In a small bowl, whisk together the milk, vanilla, oil + pumpkin.
- Stir wet into dry, until combined. Do not over stir. It will be very thick.
- With a spoon, spatula, or piping bag, transfer the batter to your greased pan and smooth with a knife.
- Bake for 24-28min.
- Test with a toothpick for doneness. You want a slightly moist toothpick. The tops of the donut should be golden brown and firm to the touch.
- Let them cool in the pan for 5min, loosen around the edges if needed, and turn out onto a cooling rack.
- Add toppings when fully cooled.
*For high altitude – oven 375*, 3/4t baking powder
*I find the best results for ground flax, is grinding from flaxseeds in my blender. It makes a big difference in comparison to store bought. Always stores flax seeds and ground flax meal in the fridge.
*If you can’t find, or don’t want to buy coconut flour, I would add 1T extra oat flour add 2T extra of the sweet rice flour.
*Don’t forget, these can also be made in a cupcake pan. The bake time will increase by about 4-8min. Test for doneness.
Pumpkin Sugar
- 1/4c melted butter/coconut oil/Earth Balance
- 1/3c sucanat
- 1/2t cinnamon
- 1/8t ginger
- pinch of nutmeg/clove/all spice
- Melt butter/oil/EB in a bowl.
- Mix the dry ingredients in another bowl.
- Dip one side of the donut into the melted butter, then into the pumpkin sugar.
A light crunch, with a little spice.
Monday satisfaction.
Now only if I could ship you all a baker’s dozen…
Ashley
p.s.
Cleveland arrival! Welcomed by gray skies, rain, + 45* temps. It’s good to be home!
