So you should probably know something about me before I launch into this first post and that is
I Love Fall!
It’s hands down my favorite season. I love apple picking, pumpkin carving, boots, my birthday * cought Oct 8 cough*, hoodies, halloween, colorful leaves, etc etc. I love it all!
Especially being able to bake again! My lovely apartment in Boston lacks some of the more cushy things in life, an AC being one of them. So in the summer baking is 100% off limits. Actually, short of lying in front of a fan and breathing, pretty much everything is off limits.
So last year, I was so excited when the weather cooled and I was allowed to bake again that I went a little overboard. Cue the weekly baked goods for my work. I get to over due it with the baking AND not have to eat it. I was pretty excited. I’m doing that again this year so expect Monday blogs to be chuck full of delicious baked goods.
This week is donuts! And not just one kind. Oh no, we have two- pumpkin spice and apple cider. Why you ask? Well, I was going to do just pumpkin spice, which I had tried once already and loved, but when I shared the super exciting news that this is what I decided on for my first blog post and fall baked good, one of my friends I work with immediately replied, “oh… I don’t like pumpkin”.
So, at the last minute, feeling really bad that he wouldn’t be able to try the first weekly bake good, I also decided to make apple cider donuts as well. Because I’m just awesome like that!
Mini Cinnamon Sugar Pumpkin Spiced Doughnuts
from Oh She Glows
- 1/2 tsp apple cider vinegar
- 6 Tbsp non-dairy milk ( I used unsweetened)
- 1/2 cup canned pureed pumpkin
- 1/4 cup organic cane sugar
- 3 Tbsp unsweetened applesauce
- 2 Tbsp lightly packed brown sugar
- 2 Tbsp Earth Balance (or other non-dairy butter substitute), melted
- 2 tsp baking powder
- 1/4 tsp of baking soda
1 tsp cinnamon+ 1/2 tsp ginger + 1/4 tsp nutmeg (or 1.75 tsp pumpkin pie spice)
1/2 tsp kosher salt
- 1 cup all purpose flour
- 1/2 cup of whole wheat pasty flour
- 1/4 cup Earth balance (or other non-dairy butter substitute), melted
- 1/2 cup sugar
- 1/2 tsp cinnamon
1. Preheat oven to 350F. Grease two mini doughnut pans or two regular sized doughnut pans with Earth Balance (or other butter substitute).
2. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted Earth Balance (or other butter sub).
3. Add in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined.
4. Using a ‘zip-lock’ baggie or pastry bag, spoon the batter into the bag and then secure it with the zip lock or rubber band. Twist the bag slightly and then cut off a hole at the corner to ‘pipe’ out the batter. Pipe the dough around the circle and gently flatten down with slightly wet fingers to smooth. Repeat.
5. Bake for 10-12 minutes at 350F or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove. Place on cooling rack for another 10-15 minutes.
6. Cinnamon Sugar: Melt Earth Balance in a small bowl and dip the cooled doughnuts into butter one at a time. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly. Doughnuts keep for 2-3 days. (I used both a plastic bag and a brown paper and I found the brown paper helped absorb some of that extra butter…or it could just be wishful thinking)
I absolutely LOVED this recipe and there wouldn’t be anything that I would tweak about it. I made the first batch without pastry flour and it came out great. The second patch was with pastry flour and it was much more fluffly. Both were delicious so don’t worry if you don’t have pastry flour.
from Peas and Thank you
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup apple cider
- 1/4 cup organic sugar
- 1/4 cup brown sugar
- 2 Tbsp molasses
- 2 Tbsp unsweetened applesauce
- 2Tbsp vegan margarine (ie Earth Balance)
- 1/2 tsp of vanilla extract
- cinnamon and sugar for dusting (I used the exact same method as I used for the pumpkin doughnuts)
- Preheat oven to 350 degrees.
- In a large bowl, combine flours, baking powder, nutmeg, cinnamon and salt.
- In a measuring cup or smaller bowl, mix together apple cider, sugars, molasses, applesauce, melted margarine or coconut oil and vanilla extract.
- Add cider mixture to flour mixture and stir until just combined.
- Spoon batter into a greased donut pan (or muffin tin).
- Bake for 11-13 minutes, until donuts are slightly browned and firm. (the mini doughnuts, like the pumpkin doughnuts, only took 10 minutes because they were mini)
- Dust with cinnamon and sugar while still warm, if desired (who doesn’t desire more cinnamon and sugar! I definitely shook these babies in cinnamon and sugar, just like above)
Happy fall everyone and enjoy your doughnuts!!
PS. Clearly, with all the doughnuts being dunked in butter around here this isn’t a ‘health’ blog. I will hopefully have a good balance of healthy and comfort food. So don’t be scared of all the cinnamon and butter!! (As for the picture- though I love them, this isn’t a product placement for Flour bakery. I mooched extra brown bags off them for this recipe. This is just to show you the nice butter absorption. yum!)