Tag Archive for pumpkin spice

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-Spiced Brownies {Vegan}

It’s Thanksgiving this weekend, and you know what that means… Tofurky for all! Okay, so not really… I’m not the hugest Tofurkey fan, but I am grateful for all the great vegetarian versions of holiday feasts out there that give me an alternative to the turkey the rest of my family will be eating at our dinner on Monday night.

I will say this, though: my omni family has zero problems with my vegan desserts. A couple months back, we got together for a family birthday, and I supplied a vegan chocolate cake. The result was a platter that was completely licked clean, and not one complaint heard.

Pumpkin Spiced Brownies Vegan

It usually falls to me to contribute some kind of sweet dessert thing to our holiday family dinners. Pie, obviously, is a default dessert, but I’ve also done things like Pumpkin Creme Brulees (catch my entire collection of Pumpkin recipes here)

It looks like this year’s dessert will be these pumpkin brownies.

Now, you might be thinking “chocolate?? and pumpkin??” with some skepticism, but I love them together. The pumpkin makes for a more moist brownie, and let’s face it, nobody wants a dry brownie. Add in some pumpkin pie spices on top of that, bam! You’ve got yourself a winner.

I adapted this recipe from Green & Blacks. The original was almost vegan (it had eggs but no butter or milk), so I simply swapped out the eggs for some aquafaba, and veganized it.

Dark chocolate, by the way, is nearly always vegan. Anything above about 70% usually has no milk added. Check the label just to be certain, of course, but you should be good. For me, the bonus of using dark chocolate is that it intensifies and deepens the flavor.

Happy Thanksgiving, y’all!

Vegan Pumpkin Spiced Brownies

Pumpkin-Spiced Brownies {Vegan}

Ingredients

  • 4 ounces Dark Chocolate (I used about 1 & 1/4 bars) Green & Black’s Organic 85%)
  • 1/3 cup coconut oil
  • 1-1/2 cups vegan (unrefined) sugar
  • 1 cup pumpkin puree
  • 1/4 cup aquafaba
  • 2 teaspoons vanilla extract
  • 3/4 cup flour
  • 1 teaspoon pumpkin pie spice (OR 1/2 tsp cinnamon, 1/4 tsp each ground ginger and nutmeg, and a pinch each of ground cloves & allspice)
  • 1 teaspoon baking powder

Method

  1. In a small sauce pan over medium-low heat, melt the Chocolate and the coconut oil together, stirring regularly.
  2. Once melted, stir in the sugar and pumpkin puree, then aquafaba and vanilla extract.
  3. In a separate bowl whisk together flour, pumpkin pie spice, baking powder, and sea salt. Add the wet to the dry ingredients and fold in without over mixing.
  4. Pour the brownie batter into a parchment-lined 8″x8″ pan, prepared pan and bake in a preheated 350 degree oven for about 30-35 minutes.

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