Happy Thanksgiving, everyone! I hope you all have your Thanksgiving menus at least planned by now, as there Thanksgiving is just around the corner! For a number of reasons, I recently started eating a vegan diet; and while my kids are vegetarian and my husband still eats meat, planning our Thanksgiving dinner has been quite a challenge! But I think I’ve come up with a menu that will please everyone.
A lot of you probably have guests, whether friends or family, staying over this weekend. So I hope this post will aid in preparation of another meal – breakfast! I’ve had (and made) this recipe for some time, but thought posting around Thanksgiving would be ideal.
Pumpkin donuts. A truly fitting Thanksgiving breakfast treat. It can be made ahead of time or fresh that morning and it’s really so easy! No heavy machinery needed. Just a whisk and a couple of bowls.. But of course, you’ll look like a superstar when you bring these warm, fresh donuts to the breakfast table. They can be glazed or covered in cinnamon sugar or eaten plain. Did I mention they are baked.. or that they are vegan?? Which naturally means they are healthy. Healthy donuts… WIN.
This donut gets is moisture from pumpkin puree and coconut oil and its structure from vinegar, since we are not using eggs, here. The use of brown sugar over white lends to a richer, deeper flavor.
The donuts get their lift and rise from another key step – high oven temperature. By setting the temperature to 400°F and baking for a shorter period of time, the donuts rise quickly and set while baking.
Toss these donuts in a bag of cinnamon sugar, coat them with a simple glaze, or just eat them plain – any way you have them, they are an absolute hit!
Perfect Pumpkin Donuts (V)
Recipe by: Leelabean
(Yield: 12 donuts)
2 1/4 c All Purpose Flour
1 1/2 t baking powder
1/4 t baking soda
3/4 t ground nutmeg
3/4 t cinnamon
1/2 t ginger, ground
Pinch of ground cloves
1/2 t salt
1/3 c coconut oil, melted & cooled
2/3 c brown sugar (you can use dark or light)
1 c pumpkin puree (not pumpkin pie filling!)
1 t sweet dough extract*
1 t vinegar
1/2 c + 2 T almond milk
1/2 c granulated sugar
1 T ground cinnamon
1 1/2 c confectioners’ sugar
3 T lukewarm water
1 t vanilla extract
Pinch of salt
*Note: I like to add Lorann’s Buttery Sweet Dough Bakery Emulsion to my donut batter sometimes as I feel it gives the donuts even more of an authentic donut shop flavor. It’s a subtle flavor, so this step is not necessary. Feel free to proceed without it.
Preheat your oven to 400°F. Lightly spray a donut tray with non-stick cooking spray and set aside.
In a bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, ginger, & cloves.
In another bowl, combine oil, sugar, puree, vinegar, salt, sweet dough emulsion (if using), & milk and whisk until incorporated.
Slowly & gently add the wet ingredients to the dry and fold until just combined, taking care not to overmix.
Spoon or pipe batter into your prepared donut pan. If you spoon the batter, the donuts will come out a little ragged. This doesn’t affect the taste at all.
To pipe the batter, for a smoother donut shape, spoon the batter into a ziplock bag. Seal the bag and cut a small triangle off of one of the corners. Pipe the batter into the donut tray.
There will be a little area where the batter sticks up, since it is so thick. Wet your index finger and gently push down on this area to smooth it down.
Bake the donuts for about 8-9 minutes. A toothpick inserted into the thickest part of the donut will come out free of crumbs when the donuts are finished baking.
Let the donuts cool in the tray on your counter for a few minutes.
For Cinnamon-Sugar Pumpkin Donuts:
Toss the donuts, while still quite warm (let them cool for about 1 minute) in a ziplock bag with about 1/2 c cinnamon sugar. Let the donuts cool completely on a rack.
For Glazed Pumpkin Donuts:
While the donuts are baking, prepare the glaze, by whisking all the glaze ingredients together until you have a smooth, thick glaze. When the donuts are still warm (not hot), dip the tops into the glaze and let them set on a rack. The glaze will harden as it cools.
For Powdered Sugar Pumpkin Donuts:
While the donuts are still warm (not hot), toss them in a ziplock bag with 1/2 to 1 c confectioners sugar. Let them cool completely on a rack. You could re-dip the donuts for an extra layer of sweet powdery goodness.
Leelabean Bakes wishes you and your family a very special, thankful, and memorable Thanksgiving! Enjoy!
Sweetly ♥ Yours,