You didn't think I forgot about the donuts for the cider mill trip on Thursday, did you? Since the local winter squash and pie pumpkins are in Alex has rediscovered them as favorite vegetables. He's been licking bowls of baked squash clean so I've been keeping a stock ready in the fridge. This lead me to use some baked pumpkin in donuts. Searching online found me a pumpkin donut recipe on Epicurious that has been tested by a couple of foodbloggers already. I initially planned on just substituting the dairy ingredients but upon realizing we were out of eggs I veganized instead. I don't claim that the pumpkin and tablespoon of flaxseed meal make these healthy but they are spicy and delicious. Have some friends around to drink cider and share these with. Alex was a huge fan of them.Vegan Pumpkin Donut Holes
Inspired by a Bon Appétit Pumpkin Doughnut Recipe
Makes ~70 (1-inch) holes
(This is smaller than the average donut hole. You may need to adjust the frying time if you choose to make larger holes. Cook 1-2 as a test batch and cut them open to make sure the inside is fully cooked.)
1 tablespoon flaxseed meal
2 tablespoons warm water
1/4 cup soy milk
1/4 teaspoon apple cider vinegar
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
tiny pinch of ground cloves
1/2 cup sugar
2 tablespoons margarine
1 teaspoon vanilla
1/2 cup cooked pumpkin puree (or canned pumpkin)
-In separate small bowls mix together flaxseed meal with the water and the soy milk with the vinegar. Set aside for a few minutes.
-Mix together the flour, baking powder, baking soda, salt and spices.
-Beat together the sugar and margarine. It won't cream together but you want to evenly distribute the margarine.
-Add the flaxseed meal and beat until creamy. Add the vanilla, pumpkin and soy milk mixture and stir together.
-Add the dry ingredients in 3-4 stages mixing almost until combined each time. With the final addition of dry ingredients mix just until combined.
-Cover and chill the dough for at least an hour.
-Lightly flour a baking sheet and set aside. Press the dough out to 1/2 inch thickness on a lightly floured surface. Cut the holes with a 1 inch circle cutter. Set the cut holes on the floured baking sheet. Press the scrapes together and repeat until all the dough is cut into circles.
-Heat several inches of oil in a heavy bottomed pot slowly over medium low heat. Have a frying thermometer ready and watch the oil's temperature.
-Set a cooling rack over a baking sheet near the frying area. Begin frying donuts when the oil reaches 365-370 degrees F. Gently drop 3-5 holes at a time into the hot oil. Rotate the donut holes with a wire spider strainer or slotted spoon for 2 minutes. Remove and allow to cool slightly before tossing in spiced sugar.
Spiced Sugar: 1/2 cup sugar, 2 1/2 teaspoons ground cinnamon, 1/2 teaspoon freshly grated nutmeg
*Update: I used Earth Balance for the margarine and canola oil to fry.
