Pumpkin Spice Donuts with Maple Glaze

Finally! Fall trimester is complete and I have one week of freedom to sleep until I actually want to get up, read books that don't have questions at the end of every chapter, and drink coffee in the comfort of my home and not in the back dish room at work. 
The day before finals, too many words and excess amounts of coffee.
I spent my first day off in rest mode. Thats right, I slept in, browsed blogs, and even went on Pinterest for a bit. I also painted a picture with oil paints for the first time and stepped back from my wall with pride after I hung it up. I pretty much spent my whole afternoon planted in front of my desk, but I did not write one paper about Sigmund Freud or a film analysis on Like Water For Chocolate. I was finally able to let out the deep breath that I had been holding in for the past three months.

Around dinner time I decided that it would be a good idea to break free from my desk, cook pasta for dinner, and bake donuts for dessert...and breakfast the next morning of course. Not the mini powdered Hostess donuts that my mom used to buy for me and regret shortly after when she was preparing a wet napkin to wipe the powdered sugar beard off my face. Nope, these donuts are slightly more "grown up." But no shame if you still indulge in Hostess, no shame. However, coming from a Starbucks employee, I'm inclined to say that if you give into Dunkin Donuts...c'mon, you're better than that. Either way, I promise that these exceed both Hostess and Dunkin times a thousand.
So allow yourself to sit back and relax with these beauties while fall makes its transformation to winter and I will begin my countdown until I get to go home to California for Christmas.

Pumpkin Spice Donuts with Maple Glaze
Yield: About 12 donuts 
For the donuts-
  • 1-3/4 cups whole wheat pastry flour 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 tablespoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 1/3 cup pumpkin puree, canned 
  • 1/2 cup applesauce
  • 1/2 cup brown sugar 
  • 2 tablespoons Earth Balance, melted 
  • 3/4 cup unsweetened almond milk or other non-dairy milk
For the glaze-
  • 1 cup powdered sugar 
  • 2 tablespoons maple syrup
  • 1 tablespoon almond butter
  • 2-3 tablespoons unsweetened almond milk 
  • 1/4 teaspoons ground cinnamon 
  • topping: 1/4 cup toasted walnuts, finely chopped
  1. Preheat oven to 350 degrees and grease a donut pan with Earth Balance.
  2. In a medium bowl, combine the flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt. Set aside. 
  3. In a separate, large bowl whisk the pumpkin puree, applesauce, brown sugar, Earth Balance, and almond milk. Fold the flour mixture into the wet ingredients with a rubber spatula until combined. 
  4. Fill the donut pan with batter and bake for 10-12 minutes. When the donuts are finished baking, remove the donuts from the pan and onto a cooling rack. 
  5. While the donuts are cooling, mix together the ingredients for the glaze: powdered sugar, maple syrup, almond butter, unsweetened almond milk, and ground cinnamon. Dip the cooled donuts into the glaze and top with toasted walnuts. 

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© A Little Baker
Maira Gall