The other day made pumpkin bread, and we had some leftover batter. We decided to experiment a bit and make some pumpkin bread bites. Once we tasted them, we realized quickly that they were actually more like pumpkin donut holes. Also our very pedantic daughter told us they were donuts, and who can argue with a stubborn two year old who is busy licking chocolate off as many treats as she can get her hands on?
Pumpkin Donut Holes: A Treat Whose Time Has Come
It’s pumpkin season, as we all know. I’ve heard that being into pumpkin stuff is “basic,” but those scare quotes should tell you that I’m old enough to not fully understand what basic means. Also, I don’t care because pumpkin stuff is delicious. Please also hold off on criticizing yoga pants and scarves and whatever else you might feel other people are enjoying too much.
Where was I? Oh, right: pumpkin donut holes. If the name isn’t enough to convince you that you want these, then just look at a picture of Jocelyn putting some chocolate on them.
These came out great. They’re soft and crumbly and delicious. If you like pumpkins or chocolate or things shaped like acorns (note: do not eat actual acorns, they’re pretty gross), then these are for you.
1 1/2 cup pumpkin purée
1 cup coconut sugar
1 Tsp vanilla
1 Tsp pumpkin pie spice
2/3 cup coconut oil, melted
1 Tbsp chia seeds mixed with 3 Tbsp water
1 1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
2 1/2 cup spelt flour
Preheat oven to 350° F. Mix all of the ingredients together in a medium bowl. Place into a prepared tray (ours was a fall-themed cakelet/mini-muffin pan). Bake for 30 minutes.
We’ve featured vegan donuts on the blog before, because donuts are the most delicious. They’re beautiful and perfect. The donut, that glorious torus, reminds us that mornings can be joyful, and not just something we have to slog through on our way to quitting time.
Vegan Donuts: All the Flavor, No Regrets
I don’t know about you guys, but I always feel awful after I stop at a drive thru donut store on the way to work (note: this does not include the exquisite Duck Donuts, which just opened a location near us). Don’t get me wrong, the donut is always delicious while I’m eating it. Endorphins explode in my brain. For a collection of moments, there is only chocolate and glaze and all is right with the world. But mere seconds later, regret sets in. I didn’t really need that donut, did I? And even though it tasted good, I knew my stomach wouldn’t feel that good afterwards, didn’t I?
To solve that, we simply make some delicious donuts at home without the ingredients that make us regret them elsewhere. What you see below is a vegan, gluten free apple donut with peanut butter glaze. That’s right, I said peanut butter glaze. It’s an amazing miracle.
1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes
1/2 cup almond meal
1/2 cup brown rice or spelt flour
1 Tbsp flaxseed
3 Tbsp water
1 Tsp baking powder
Pinch of salt
1/3 cup applesauce
1/4 cup maple syrup
1 Tsp cinnamon
Generous grating of nutmeg
1 Tsp vanilla
Peanut Butter Glaze:
1/4 cup peanut butter
2 Tbsp coconut oil
2 Tbsp maple syrup
Preheat oven to 350° F. Mix together all donut ingredients in a large bowl. Pour batter into a donut baking pan and bake for 30 minutes. Take out and let cool in the pan for a bit and then transfer onto a wire baking rack to fully cool.
While the donuts are baking, combine glaze ingredients in a small saucepan until well combined. Allow glaze to cool. When everything is cool, pour glaze over donuts. Serve immediately, or chill in the fridge and serve within a few days. As though they’ll last that long.
Every once in a while we think our kids are going to be into bananas again. Inevitably, a week after we think that, we’ve got several soft, brown bananas left, and we have to figure out something to do with them.
This week we made banana walnut vegan donuts, garnished with chocolate and walnuts, and HOLY MOLY. There’s a common conception that vegan, gluten free food isn’t any good. That healthy food has to taste bad. And I’m not saying that chocolate covered donuts are the most healthy thing you could eat, but these are vegan donuts, they’re gluten free, and they’re gobsmackingly delicious.
1/2 cup maple syrup
3/4 Tsp baking powder
1/4 Tsp salt
1/4 cup almond meal
1/2 cup spelt flour
2 Tbsp coconut oil
1/4 cup water
1/2 cup chocolate chips (optional)
Nuts of your choice (optional)
Preheat oven to 375° F. Mash that banana up right good. When it’s good and mashed, add in the maple syrup. Add the rest of the ingredients in turn, up to the water, stirring well as you go. Divide into six portions in a greased donut pan, and bake for about 12 minutes. Let donuts cool on a wire rack.
If you’re going to put chocolate on them, here’s what we did: melt some chocolate chips and put that melted chocolate on the donuts. Couldn’t be simpler. If you like, pop some nuts on top. We used walnuts for a couple of ours.
Makes 6 donuts, which are a welcome distraction when you’re up at 5:30 on a Saturday because your kids don’t understand weekends. Watch your kids lick the chocolate off and leave the donuts.