Even though spring has just arrived, I wanted to share this pumpkin recipe with you. You may be wondering, "why post a pumpkin recipe, pumpkin is clearly fall?" Well, the answer is I have a taste for doughnuts, and this particular recipe is so simple and delicious you can enjoy it anytime.
Ingredients for the dough:
1/2 cup organic pumpkin puree
1/4 cup organic sugar
6 Tablespoons non-dairy milk
3 Tablespoons organic applesauce
2 Tablespoons organic brown sugar
1/2 teaspoon apple cider vinegar
3 Tablespoons non-dairy butter-softened
1/2 cup organic whole wheat pastry flour
1 cup organic unbleached flour
2 teaspoons non-aluminum and non-GMO baking powder
1 teaspoon organic cinnamon
1/4 teaspoon organic baking soda
1/2 teaspoon sea salt
Ingredients for the coating:
1/4 cup non-dairy butter-melted
3/4 cup organic sugar
2 teaspoon organic cinnamon
Pre-heat oven to 350 degrees. Grease a mini doughnut pan with a non-dairy butter and set aside.
Using a large bowl, combine the vinegar, non-dairy milk, pumpkin, sugar, applesauce, brown sugar, and the softened non-dairy butter. Set aside.
In another large bowl, combine the flours, baking powder, baking soda, cinnamon, and sea salt.
Slowly add the dry ingredients into the wet. Combine thoroughly.
Using a small spoon, fill each doughnut section with the batter.
Bake for 12-14 minutes. Let cool in the pan before removing.
While the doughnuts are baking, let's make the cinnamon sugar coating. In a small bowl, place the melted non-dairy butter. In another place the sugar and cinnamon.
When doughnuts are cool, dip each into the melted non-dairy butter. Making sure to coat both sides, then dip into the sugar and cinnamon mixture, again coating both sides.
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