Pumpkin Doughnuts (Vegan)

Beth contributes this yummy fall recipe, a hit at any Samhain potluck...



Pumpkin Doughnuts (Special equipment needed; donut baking pan.)

Ingredients:

• 1 cup AP flour
• 1 cup WW Pastry Flour
• 3/4 cup brown sugar, packed
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 Tbsp cornstarch
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp allspice, 1/4 tsp nutmeg)
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup pumpkin, freshly roasted or canned
• 1 1/4 cup soy milk
• 1/4 cup Earth Balance (or other margarine), softened
• 1 tsp vanilla
• 1 tsp apple cider vinegar

Instructions:

 

Preheat the oven to 375 degrees.

 

In to a medium bowl, sift together flour, baking powder, baking soda, cornstarch, pumpkin pie spice, cinnamon, salt, then add in the brown sugar.

Add pumpkin, soy milk, vanilla, margarine, & vanilla; beat with an electric mixer on low speed or whisk until just mixed.

Add the apple cider vinegar & carefully fold it in until just mixed.

Fill the wells of your donut pan almost to the brim. Bake them for 10 minutes, or till golden brown.

Remove the doughnuts from the oven & allow them to cool on a rack.

 

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Cinnamon Doughnut Glaze

 

Ingredients:

• 1 cup confectioners sugar, sifted
• 1/2 tsp vanilla
• 4 tablespoons soy milk
• 1/2 tsp cinnamon, or to taste 

Instructions:

Whisk all of the ingredients together.

 

If you like a thicker glaze, add more confectioners sugar, to make it more icing-like.

After the doughnuts have cooled, use a spoon to drizzle the tops, allowing the excess to fall to parchment paper below your cooling rack.