I love to experiment with vegan and gluten free baking. I admit that I prefer savory over sweet, but if I do say so, I think some baked goods taste just as good without animal and wheat products. Notice, I said SOME. This recipe would fall under the category of “just as delicious as” in my opinion! I made these for a football party last weekend and told only the person who is allergic to gluten and eats a vegan diet what was in the donuts (or not in the donuts, rather). She absolutely loved them and apparently so did everyone else!
This recipe was inspired by two recipes. The Maple Pumpkin Donut recipe on the My Darling Vegan website and Alton Brown’s Donut Glaze recipe. I used them as a starting point and added and tweaked where I thought necessary for my baking goals. The result was pretty darn fab. Enjoy!
Spice Glazed Pumpkin Maple Donuts (Gluten Free and Vegan)
Yields 18 donuts
1 15 oz can pumpkin puree
1/2 cup vegetable oil
1 cup maple syrup
1.5 cups plus 1/8 cup Bob’s Red Mill Gluten Free Oat Flour
1 and 1/3 T. baking powder
1 t. salt
1 t. cinnamon
1 t. allspice
2 cups powdered sugar
1/4 cup almond milk (unsweetened original or vanilla)
1 t. vanilla extract
1/2 t. cinnamon
1/4 t. nutmeg
Preheat oven to 350 degrees. In a medium mixing bowl, combine the pumpkin, maple syrup, and oil. In a separate larger mixing bowl, mix your dry ingredients (flour, baking powder, spices, and salt). Add the wet mixture to the dry mixture and stir until smooth and all dry ingredients are absorbed. Spray your donut pan with cooking spray. Evenly spread about 2 T. of the mixture (or until the dough almost reaches the top, but not quite) into each donut pan cavity. Bake for about 18 minutes. Be sure that a toothpick comes out clean. Let cool in the pan for about 2-5 minutes, then flip over onto a cooling rack that has a sheet of parchment or something to catch glaze drippings underneath and cool completely.
When donuts are cooled, prepare your glaze! First, before you start the glaze, put some hot water into a low bowl or a mixing bowl. Place a smaller empty bowl into the water in the larger bowl. This allows you to have a mechanism to keep your glaze warm and liquid-y while you dip your donuts.
For the glaze. In a medium sauce pan, on low heat, warm up your almond milk, vanilla, and spices, until just warm to the touch. Pour the powdered sugar into the saucepan and whisk vigorously until smooth. Immediately transfer your glaze to the empty bowl resting in the bowl of hot water. Dip each cooled donut top generously into the glaze, then place back on cooling rack to dry. Continue until all donuts are glazed. Let these rest and dry up, usually a few minutes.