I've been finding it really hard to explain what I did this weekend. I'm not sure where to even begin. I guess that's why I'm posting this on Wednesday. See, I've been on the verge of an anxiety attack since last week... in a good way. But rather than throw all my news and stories in one huge blog post you won't even read (because let's be honest today's recipe is pretty awesome), I'm going to do something really mean and drag this out over several posts this week. Shall we begin?
These donuts - these mini pumpkin donuts* - were made for a lovely vegan baby shower brunch I went to on Saturday for the beautiful Leinana Two Moons. You might know her as the talented veganista behind Vegan Good Things. I know her as my friend. In a recent twitter conversation we discussed her love of pumpkin and my aversion to this classic autumn flavor since a childish incident with Dan's ex. It's a dumb story I won't bore you with, because to be honest this is a happy place where we don't bore each other with stories about jerk faces. Also, the story might make me sound like I keep crazy grudges**, but the truth is that pumpkin is delicious and the annual pumpkin treat flood is one of the best things about fall. I am adult enough to admit that.
This is a recipe I was saving for the donut section of our book, but there will be plenty of other unreleased recipes for that, and I really wanted to make something special for Leinana. I know I make jokes all the time about being socially awkward and shy, but it is real. Having Leinana include me in her circle of friends when we moved to NYC has meant the world to me. Also, I got to enjoy a huge plate of some of the best vegan food ever at her baby shower with some of the most amazing vegan ladies in the city: Marisa Miller Wolfson, the extraordinary activist and documentary film maker behind Vegucated; Hope Kandel, my nominee for a Nobel Prize in Super Awesome for being the food genius behind Foodswings; and the cruelty-free fashion maven behind Lifestyles of the Chic and Vegan (whose name I'm leaving out because I don't see it on her pages and I'm not one for outing folks)... just to name drop a little. Seriously though - you should check out these photos to be inspired to plan your own vegan brunch ASAP.
And when you do - include these prefect little buddies that are just the right amount of spicy and chewy and cakey and yummy. Yeah. I said "yummy" like a 4th grader and I sincerely meant that "yummy". These donuts will make you do and say all kinds of things. They're like little shots of Vegas. Enjoy!
Let Pumpkin Season Begin!
Mini Pumpkin Spice Donuts with an Apple Glaze (these are baked cake donuts not fried - if you are looking for that try our Vegan Beignets recipe)
- 2 Cups Flour
- 1 Cup Brown Sugar
- 2 teaspoons Pumpkin Pie Spice
- 1 1/4 teaspoon Cinnamon
- 1/2 teaspoon Salt
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 2 Tbsp Arrowroot Powder
- 1 Cup Almond Milk
- 1/4 Cup Applesauce
- 1 teaspoon Vanilla Extract
- 3/4 teaspoon Apple Cider Vinegar
- 6 Tablespoons Margarine
- 1 Can Pumpkin Puree
- Baking Spray
Heat oven to 400.
In a large bowl, blend Flour, Sugar, Pumpkin Pie Spice, Cinnamon, Salt, Baking Powder, Baking Soda and Arrowroot. Then add remaining ingredients except Baking Spray of course and blend with an electric hand held mixer until smooth.
Once your dough is thoroughly mixed and has formed a paste, spoon your dough into either a pastry bag or a cupcake decorating gun and attach the largest tip.
Spray your mini donut pan. You know the one you used to make the Mini-Chocolate Covered Coconut Donuts a few weeks ago.
Fill your doughnut rings 1/2 way with dough.
Bake for 4 to 6 minutes or until the tops of the donuts spring back when you touch them.
Keep in mind the bottom of the doughnut will be more golden than the top and there might be little air bubbles in the there but you can kinda hide them with the glaze. Put them on a wire rack to cool.
That's when you make your glaze! make sure your donuts are cool before you try to glaze them or they will get all melty and not work out. And I don't mean cool like this or this. I mean cool as in temperature.
Apple Glaze (this has a very light but nice apple flavor)
In a small bowl, whisk all the ingredients except Apple Juice until blended. Then add the first teaspoon of Apple Juice and blend with the whisk. The Sugar will start to dissolve. Keep whisking the glaze to break up any clumps. If the glaze seems took thick add a tiny bit more Apple Juice till you like the constancy. Remember you want to be able to brush the glaze over your donuts but not so liquified to the point it won't dry to create a nice "shell".
- 1 Cup Powdered Sugar
- 1 Tablespoon Almond Milk
- 1-2 teaspoons Apple Juice
- 1/2 teaspoon Vanilla Extract
Then brush the glaze over your donuts or dip our donuts in the glaze and let dry on a wire rack.
Enjoy with a big cup of Vegan Almond Chai and some images of pugs in Halloween costumes.
* It's OK to pause here to deal with all the awesome going on. Catch your breath. We can wait.
** Sometimes I do that, but to be fair, have you ever heard of a grudge that didn't involve at least one person being a little crazy? Those valid grudges seem rare.
I am already super-excited for your book!ReplyDelete
Loving the sound of this recipe. Sorry I always seem to ask about can sizes but... we don't get pumpkin in a can in Australia AT ALL. What can size did you use so I know how muck to cook and purée, please? :)
Oh, and a Meet the Shannons book sounds freaking awesome!
Thanks for posting this, and all your other brilliant recipes.
It was amazing to meet you in person and kick around ideas about food (it is nice to meet a fellow mad gastro/scientista contemplating the line between good and quasi (not really) frankenfood - dude you made a vegan hard boiled egg!) as well as partake in a few of those lovelies (the mini donuts).
And you know if awards are being given out then please include Jeff (who's an owner) and Chad who really hold down the day to day fort over there and Melody and Eric (two additional owners).
Hope to see you again soon!
Hi Nina! I actually really appreciate the questions. It helps me see things I might have missed. So please keep them coming! This is the brand of pumpkin I used : http://img4.cookinglight.com/i/2010/10/1010p85-pumpkin-can-l.jpg?400:400ReplyDelete
It's a 15oz can. I hope that helps!
Hope : It was so great finally meeting you in person too! Once the book is all done - I think I might work on those Nobel Food Prizes to go with the passport!
Am still dreaming of your pumpkin donuts...yum! Hehe, thanks for not outing me-but I have been outed quite a few times now, should just make the change...when I'm really ready...blogwise- I go by VKO...can't wait for your book!!!! and um, hello where are our Foodswings Fries passports?ReplyDelete
I am making the pumpkin donuts. I have homemade white pumpkin puree, will it make any difference? I also ran out of arrowood root. I have Xanthan gum powder, can I substitue?ReplyDelete
Debby! I'm so sorry I'm just now seeing this. I bet you've already made these donuts with your substitutions, I hope they turned out great! I haven't worked much with white pumpkin so I'm not really sure about that but I think the Xanthan gum powder should work. Again - so sorry I'm just now responding.ReplyDelete