December 23, 2017 by Virginia
Nothing says winter like baked pumpkin donuts! Not your thing? These winter donuts just might change your mind! The base of this recipe is a basic soft cookie recipe that I use exclusively with pumpkin. These donuts are super soft, and keep well for days – and can be made well in advance without having to be refrigerated.
You may decide to have it with or without glaze, but either way, you’ll be craving more than one, as these babies are sure to be addicting and a great addition to any family event!
My favorite way to make them is glazed with a sprinkle of cinnamon on top 🙂
FOR THE DONUTS:
- 2 cups all-purpose flour (or gluten free flour)
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon*
- 1⁄2 teaspoon ground nutmeg*
- 1⁄4 teaspoon ground ginger*
- 1⁄8 teaspoon ground cloves*
- 1 cup granulated sugar
- 1⁄2 cup brown sugar
- 1⁄2 cup vegan margarine, softened (I used Earth Balance brand)*
- 2 cups canned pumpkin
- 1 teaspoon vanilla extract
FOR THE GLAZE:
- 2-4 Cups Powdered Sugar
- 1/4 – 1/2 Cup of Almond Milk
- 1 tsp Vanilla Extract
- Cinnamon for sprinkling (optional) *Pumpkin Pie Spice is a great alternative!*
- PREHEAT oven to 350 degrees F.
- Grease baking sheets.
- COMBINE flours, baking soda, and baking powder in medium bowl.
- Beat sugar and vegan (Earth Balance) butter in large bowl until well blended.
- Beat in pumpkin, spices, and vanilla extract until smooth.
- Gradually beat in flour mixture.
- Drop by spoonfuls onto a non-stick donut mold.
- BAKE for 15 to 18 minutes or until edges are firm.
- Place on a cooling rack until cooled to the touch.
- Prep the glaze by mixing the powdered sugar with almond milk and vanilla extract.
- If the glaze seems to watery, add more sugar… if it seems too think, add more sugar- however, to my preference, thicker is better. But it really is up to you.
- After your donuts are cooled, dip one side of them directly into the glaze and place on a rack for the glaze to cool.
- Before the glaze hardens, sprinkle your cinnamon or pumpkin pie spice on top.
Makes about a dozen or so donuts, depending on the size of your mold.
I like to double this recipe to make a big batch 🙂