Pumpkin Spice Donuts
In our local area, we have a farm that sells a wide range of home-grown pumpkins every year. And they literally have every pumpkin you could thing oft, it’s beautiful. Mum and I made a tradition to drive there at the beginning of fall and buy pumpkins for the rest of the year.
Right when I saw all these amazing gifts of nature, these pumpkin donuts came to my mind and I knew I had to make them. And I’ve never made donuts before, so please don’t be disappointed if they are not what you typically know.
I can just advise you to make them and I’d make double the amount from now on, because we had them twice now and they were gone by the next day. The spices and chocolate just combine so well, one of the best un-healthy tasting but healthy comfort foods. You’re not doing anything wrong eating five of these (like I do), because they are made from wholefoods, they’re vegan and there is pumpkin in it. Now you know what to make for your next fall party or even for a Halloween party.
I love pouring chocolate onto things after trying making these for the first time; I want to drizzle everything in that gorgeous brown substance! Is that bas? And what do you love to coat in chocolate?
Will you give these pumpkin spice donuts a chance? They want to get into your tummy!
I hope you have a lovely Sunday evening and a gorgeous new week. You’re beautiful, remember that.
prep time: 10 minutes | cook time: 15 minutes | total time: 35 minutes | yield: 8 donuts
200 g pumpkin, cooked (e. g. butternut or delicata; + 4 tbsp plant milk)
100 ml plant milk
1 tsp apple cider vinegar
1 tsp baking powder
2 cups whole spelt flour
100 ml maple syrup
¼ tsp ground ginger
¼ tsp ground cloves
1 ½ tsp ceylon cinnamon
150 g dark chocolate (optional for coating)
1. Cook the pumpkin until it is soft enough to smash it with a fork. Mix it with the spices and the 4 tbsp plant milk. Mix the pumpkin with all the other liquid ingredients and set aside for about five minutes. Stir together all the dry ingredients and then carefully stir in the liquid. Make sure to mix the dough well. Leave them like this or coat them in chocolate or shredded coconut.
2. Preheat the oven to 180°C (356°F). Scoop to tablespoons of the dough into each donut mold. I recommend using a silicon donut mold, as it makes it easier to get them out. Bake them for about 25 minutes until they have risen a bit. Let them cool down, before coating them with dark chocolate (you can leave this step out if you want).
3. For the chocolate coating, bring water in a pot to a boil and place another bowl on top. Break the chocolate into tiny pieces and put them into the top bowl. Take the heat down and let it melt slowly at a relatively low temperature – you don’t want to burn the chocolate. Then simply pour it over the donuts.