Sunday, January 8, 2012

Pumpkin Spice Doughnut Holes With Maple Glaze

To make up for my absence, I'll give you a most delicious doughnut recipe...and it's guilt free!

During the holidays, when I was asked to bring an appetizer or dessert to parties, I wanted to bring something a little non-traditional. I figured everyone already had their spinach artichoke dip in the oven and their cheese and crackers all arranged on festive plates...I wanted to bring something a little sweet, a little spicy, and a lot Vegan. 

When people tasted my holiday treats, I wanted to be able to slide in, "oh, and it's vegan, too". 

It's tough to break the stigma of a no meat, no dairy diet, but these little babies sure did the talking...

Pumpkin Spice Doughnut Holes (with maple glaze)
recipe from OhSheGlows

You'll need:
1 T water 
1/2 T ground flax 
1.2 t egg replacer (I just used more ground flax) 
1 T water 
1/4 t apple cider vinegar 
1/3 cup soy milk or almond milk 
1/4 cup pumpkin 
1/2 t pure vanilla extract 
1/2 cup white sugar (I used raw cane sugar) 
3/4 cup + 2 T all purpose flour (I used whole wheat flour when I made them) 
1 t baking powder 
1/2 t salt (or a bit less) 
1 t cinnamon 
1/2 t nutmeg 
1/4 t ginger 

Maple Glaze
1/2 cup powdered sugar 
1.5 T pure maple syrup 
1.5 t soy milk or almond milk

To make:  
1. Preheat oven to 350F. Mix the egg replacer with the tablespoon of water and whisk together in a bowl. Next add the ground flax and 1 T water and whisk. In a separate small bowl mix together the vinegar and the soy milk and set aside. In a saucepan over low heat, add the pumpkin, vanilla, sugar, and EVOO. Stir well several times until sugar dissolves. Now add the flax mixture and stir well. Finally add the soy milk mixture and stir well. Make sure you keep the saucepan on the lowest heat setting as you only want it to get warm. 
2. In a large bowl, mix the dry ingredients (flour, baking powder, salt, cinnamon, ginger, nutmeg). Now take the wet mixture and beat it on high speed to get it frothy and bubbly (see picture below). Now pour it over the dry ingredients. Stir just until combined but no longer. It should only take about 10 strokes to mix the batter. 
3. Now spoon the dough into un-greased doughnut pans or shape the doughnuts or doughnut holes by hand using wet hands. Bake for 11 mins. 
4. While baking, make the maple glaze. 
5. Maple Glaze: Stir the powdered sugar, maple syrup, and soy milk very well. You might want to sift your icing sugar beforehand to get the clumps out. If your mixture is too thick, add soy milk gradually to thin out. 
6. After removing the doughnuts from the oven, let cool for a couple minutes before transferring to a cooling rack. 
7. Once they are cool, dip them in the maple glaze and let sit to dry.

 Makes 20 mini doughnuts.

The result was a spicy, sweet, dense (because of the whole wheat flour) treat. Definitely a crowd-pleaser!

Did you make any 'different' treats this holiday season?


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