September and October always seem to take me by surprise. No matter how much time I spend in August trying to mentally prepare for what is to come, the sudden jump into a more rigid schedule, and onslaught of events leave me with very little time for myself. Right around this time of year things let up for a half a minute so I can catch my breath, and then the holiday/birthday parade begins. I have some fun creative projects up my sleeve this season that I am excited to share, but they are all labor intensive, and taking up more time that I of course planned for. As for today, instant gratification seemed important. How better to achieve that than with donuts.
Isaac had a field trip to a farm this week at school. His class is studying vegetables right now, and with fall there are so many examples all around him. Last week after his root veg study we spend an afternoon peeling and roasting beets, turnips, and carrots. When he brought home a pumpkin, the kind that is ‘delicious to eat’, he was motivated to make something with it. He first suggested pumpkin pie, but because of my strong aversion I tried to sway him in other directions.
The first thing I heard Saturday morning – waking me from my deep sleep – was – what if we made pumkin cookies, and then rolled them in sugar, and then sprinkled chocolate chips on them, and then melted that in the oven with marshmallows… kinda like the powdered sugar cookeis we made last week mixed with the smores from two weeks ago.
Once I finally came to, went on a good run to sweat out the vodka consumption from his schools fundraiser the night before, and got my game face on, he finally said – what about pumpkin donuts? OK I thought, not were talking.
As previously mentioned, I don’t usually do pumpkin. Savory mixed with sweets, fruit mixed with sweets, dried fruit mixed with sweet (raisins being the most offensive of all),… NOT my thing. Once in a purple moon I try something in one of those categories that takes me by surprise (NEVER RAISIN), but its never peanut butter and chocolate. Its just that simple. For this reason I have never roasted my own pumpkin for pumpkin pie, or pumpkin bread. Canned pumpkin reminds me of cat foot, so I haven’t gone there either. After I knew we were going the direction of pumpkin donuts I wrote my baking partner in crime and asked him… can I sub fresh pumpkin for canned… and I got a big! fat! YES!
So Isaac and I scooped seeds, cut the pumpkin, roasted it, pureed it, and then made these donuts. They are the healthiest donuts you will ever make, or eat. There is very little oil, the banana and pumpkin do most of the work for you. The sugary glaze is just that… sugary. The whole donut is maple kissed. Feel free to add any topping you like. Im a smitten kitten when it comes to pistachios so that was our topping of choice.
A pumpkin can make donuts! Isaac is still in awe. The transformation is more magical that the magic class he is taking after school. These pictures are heading to school with him tomorrow so he can share with his classmates and teachers. The donuts themselves, I’m afraid, are already gone.
Vegan Pumpkin Donuts with Maple Spice Glaze
Makes 1 dozen donuts
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/3 cup canola oil
6 Tablespoons maple syrup
1 banana, well-mashed
1 cup pumpkin puree
2 Tablespoons almond milk
2 1/2 cups powdered sugar
2 Tablespoons maple syrup
4 Tablespoons almond milk (or whatever milk you like)
Any topping you like.
Preheat the oven to 350 degrees F.
Mix the dry ingredients in a large bowl. Mix the wet ingredients in a separate bowl. Combine the two and stir just until thoroughly combined. Do not over mix. Oil the donut pan wells, then fill them with batter almost to the top. Bake until fluffy and golden about 14 minutes, and move the tray to a cooling rack. Cool in the pan for about ten minutes, then ease each donut out of the pan. Let the donuts cool completely on the rack.
For the frosting: Sift the powdered sugar into a bowl. Then add the syrup and almond milk. I thinned mine out too much so it was more like a glaze. Add milk slowly and continue to test.
Lay the donuts out on a cooling rack over a baking tray lined with foil. Use a spoon to drip icing over each donut. Let dry and drip on the rack.
If desired, apply toppings while icing is wet.
Inspiration for recipe found here.