This week has simultaneously been a whirlwind and felt like the longest week ever. I think part of the reason it felt so long was because I thought Wednesday was Thursday, and so waking up early today felt like a cruel prank. Also cruel? Boston reached a lovely high of 40 degrees yesterday, complete with icy rain and a dusting of SNOW last night. What the?!
I have what Aaron so delicately refers to as a “bullsh*t tolerance”, and once I meet that daily limit, nothing else will get done on my to-do list. Unless my to-do is “paint my nails”, which I do actually write down from time-to-time. It’s nice to have something other than “clean bathrooms” on the agenda.
So between the chaos that is my job and the completely miserable weather, I hit my limit yesterday around 3pm. I didn’t even want to “paint my nails”, as is evidenced by the fact that only half my fingers still have polish on them. But what I did want to do is bake a batch of vegan donuts, while also not cleaning the bathrooms.
I shared a few homemade vegan donuts with my family a couple of months ago, and even though they constantly tell me to stop unloading my baked goods on them, they ask if I’ve made more donuts about once a week.
This time, I decided to play around with the recipe just a little and work in some seasonal flavors. I had a can of pumpkin staring me down from the pantry, much like how Honey stares down people on our walks. Adding the pumpkin turned out to be a very, very good idea.
- 2 C. All Purpose Flour
- 1 Tbs. Baking Powder
- 1 Tbs. Pumpkin Pie Spice
- ¼ Tsp. Salt
- ⅔ C. Pumpkin Puree
- ¾ C. Almond Milk
- ¼ C. Granulated Sugar
- ¼ C. Brown Sugar
- 2 Tbs. Earth Balance (or other vegan buttery spread)
- 1 Tsp. Pure Vanilla
- Powdered Sugar for dusting (optional)
- Pre-heat oven to 350 degrees.
- Lightly grease a donut pan.
- In a large bowl, combine flour, baking powder, pumpkin pie spice, and salt.
- In a small bowl, combine pumpkin, almond milk, white and brown sugars, melted Earth Balance, and vanilla.
- Add wet to dry and mix until just combined. Be careful not to over-mix.
- Spoon or pipe batter into greased donut pan.
- Bake for 10-12 minutes, until donuts are golden brown and firm to the touch.
- Dust with powdered sugar if you like!
No donut pan? No problem! You can use the batter to make delicious pumpkin spice muffins.
If you want, you can also add a little pumpkin pie spice to your powdered sugar for dusting. I'd recommend a ratio of ½ C. powdered sugar and ½ Tsp. pumpkin pie spice.