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Pumpkin Spiced Donuts {Vegan}

In my pumpkin-spiced frenzy these last couple of weeks, I’ve been doing less recipe creation and more remaking old favourites. 

I made the No Sugar Spice Cake, which is sweetened with dates and Kabocha, and full of lovely warming spices. I made squash risotto. And I made these Pumpkin Spice Donuts, which is a recipe from my cookbook, Aquafabulous

a stack of three pumpkin spiced donuts on a plate

Now, it’s been a couple years since I created and tested this recipe, so it was nice to see that it still works (also: Phew!). 

This is a baked donut, so there’s no deep-frying required. What you do require, however, is a donut pan, but those are easily procured via Amazon

The donuts themselves are bursting with those warming spices that we love so much this time of the year; cinnamon, ginger, nutmeg, cloves and cardamom. But what really, really makes these bad boys pop is the dusting of cinnamon sugar at the end, so don’t skip it. 

Sink your teeth into one of these warm donuts and all your Pumpkin-spiced dreams will be coming true. 

Pumpkin Spiced Donuts {Vegan}

(recipe courtesy of Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Makes 6-9 donuts

Ingredients:

  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened non-dairy milk (I used oat)
  • 2 tbsp aquafaba
  • 2 tbsp maple syrup
  • 1/3 cup pumpkin or squash puree
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 1 1/4 all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom 

For the coating: 

  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 2 tbsp vegan butter, melted

Method: 

  1. In your stand mixer with the paddle attachment, combine the coconut oil, non-dairy milk, aquafaba, maple syrup, pumpkin and vanilla. Beat on medium until blended, 3 minutes. Add brown sugar and beat for another few minutes. 
  2. In a medium bowl, combine the dry ingredients. With the mixer on its lowest setting, slowly add the dry mixture to the wet, a little at a time, until it’s all incorporated. Stop the mixer, scrape down the sides and mix again. 
  3. Scoop the mixture into a piping bag or a large zip-top bag, and close it up. Smush all the batter down into one corner of the bag (I use my bench scraper for this), and snip off the corner of the bag. 
  4. Spray your donut pans with oil, or use a pastry brush to grease them. Pipe the donut batter into the pans, then bake at 350 degrees for about 10-12 minutes, until the tops are firm. 
  5. Allow them to set up and cool in the pan for a few minutes, then run a small offset spatula around the edges of the donuts and pop them out onto a cooling rack. 
  6. Meanwhile, combine the sugar and cinnamon in a flat-bottomed bowl. Brush each of the donuts with melted vegan butter on both sides, then drop them into the cinnamon sugar. Flip to coat. Transfer to a wire rack, and repeat for the remaining donuts. 

Pumpkin Snickerdoodles {Vegan}

Insert basic joke here.

Starbucks released their Pumpkin Spiced Lattes a full half-month earlier than usual, and yesterday I was in the liquor store and discovered a host of pumpkin-spiced liquors.

Yup, seems like everything is coming up pumpkin spiced these days.

But here’s the thing: I really love this flavour combo, especially this time of the year. I also recently bought a big can of pumpkin puree, and I’m frantically baking all the pumpkin things to use it up before it goes bad.

Pumpkin Snickerdoodles Vegan

I just can’t help it, guys, this time of the year I am craving pumpkin, squash, apples, and all the warming spices that go so well with them: cinnamon, ginger, cloves, cardamom, and nutmeg.

I’m actually not a huge fan of the Starbucks PSL. They’re too sweet for my taste, I really can only handle one a year, and then I’m good.

But I’ll pumpkin spice the sh!t out of any baked good, and I dare you to stop me.

Case in point: these pumpkin snickerdoodles.

This recipe is a riff on the one you’ll find in my cookbook.

For me, the snickerdoodle is a cookie that reminds me of childhood and happy times growing up. My mom made these for us. A lot. I think I was under the impression that they were much more complicated than they actually were, until I started making them myself.

Turns out, they’re really simple, but they have this really pleasing dual texture: crispy and crackly on the outside, soft and chewy on the inside. The perfect combo.

What helps to make them crispy on the outside is their cinnamon-sugar roll prior to going into the oven. Here, I added pumpkin puree to the mix, and bumped up the spice mixture to include all those pumpkin spices we’ve grown to know and love.Vegan Pumpkin snickerdoodles

Pumpkin Snickerdoodles {Vegan}

Ingredients

  • 1/2 cup vegan butter
  • 1 cup granulated sugar (vegan)
  • 1/4 cup aquafaba
  • 1/4 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • For the sugar: 1/4 cup granulated sugar, mixed with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves , 1/2 tsp ground nutmeg.

Method

  1. In mixer bowl, combine vegan butter, sugar, aquafaba, pumpkin and vanilla. Set speed to low and beat for 3 minutes.
  2. Add dry ingredients and spices, then beat on low speed until everything is incorporated, about 2 minutes, stopping the motor to scrape down the sides of the bowl.
  3. Combine the 1/4 cup sugar with the rest of the spices in a separate, shallow bowl. Scoop out 1″ balls of dough and roll them into balls in your hands, then toss them in the sugar and spices until they are coated. Place the cookies on a cookie sheet, and flatten slightly with the bottom of a glass.
  4. Bake at 350 degrees for about 9-10 minutes. Remove from cookie sheet and allow to cool.
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