YAY! I have a donut pan now and I want to put it to use. I saw this recipe in Jessica Seinfeld’s Deceptively Delicious cookbook and veganized it.
1/3 C firmly packed brown sugar
1 C canned pumpkin puree
1/2 C non-dairy milk (I used soy)
1 T flax seed meal
3 T water
1 T safflower oil
1 t vanilla
1 C whole wheat pastry flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1/2 t cinnamon or pumpkin pie spice
1/4 C powdered sugar
- Preheat oven to 350 degrees. Coat a donut mold with cooking spray.
- In a large bowl beat together the sugar, soy milk, flax seed meal, water, safflower oil, and vanilla. Add the flour, baking soda, baking powder, salt and spice and mix until completely incorporated.
- Scoop the batter into the donut mold. Batter should come up to about the top of the mold. Bake until tops are lightly browned and a toothpick comes out clean when insteed, 20 – 25 minutes.
- Turn the donuts out onto a rack to cool. When cool, dust with confectioners sugar.
- Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Rating: B+ 1/2. Nathan and I enjoyed these donuts. They are definitely MUCH more healthy than Krispy Kreme, but they kind of tasted like a muffin in a donut shape. Next time I think I will add more spice and more oil, just to make them richer. Nathan suggested a sugary glaze on top of them to make them more donut-y. We’ll definitely be giving these another try!