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Apple Spice Donuts

October 10, 2020 Colleen Stem
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Have you ever sat in front of all your baking pans and tins just go through them and see which ones haven’t gotten much baking time lately? That is basically what I did the other day and that is when I realized that the donut pan hasn't seen the light of the oven in quite some time.

I fixed that right then and there. I made apple donuts. Donuts are always a good idea and apple donuts are always Always a good idea, especially when it is fall and the weather is nice and cool and crisp and you just want to bake stuff to keep the kitchen warm.

And the guilt of not using my donut pan in a while pan is no longer an issue… But the big bundt pan, that is another story. (Probably going to be a bundt cake coming soon)

So donuts. Baked in a pan (obviously), super easy to throw together, and bake up really fast. Full of warm spices and small shreds of apples then tossed in cinnamon sugar after baking and there it is. Everyones favorite fall donut. Don’t think about it to much, just make these donuts because you will be happy eating the donuts and make anyone you choose to share with happy too.

Now to the donuts!

The stuff. A couple apples. Flour, baking powder and soda, salt. Cinnamon, ginger, and cardamon, and vanilla extract. Apple cider vinegar, brown sugar, oil, water. a little white sugar with cinnamon, and vegan butter.

First to do is grate the apples. They will turn brown fast but it don’t matter.

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Add in the wet and mix, add in the dry, and mix and Ta da! Donut batter.

Scoop batter into well greased donut pan. (if you have 2 pans you are better then me. I have to do one batch a a time)

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Poof. Baked and donut.

Flip hot donuts out of pan and let cool for a few minutes. Once they are cool enough to handle, brush each donut with melted butter all ver and toss in cinnamon sugar mixture.

Donuts are done.

We are good.

-C


Apple Spice Donuts

makes 12

  • 2 cups all purpose flour

  • 2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup warm sugar

  • 1/2 cup boiling water

  • 1 teaspoon vanilla

  • 1/2 teaspoon each ground ginger and cardamon

  • 2 teaspoon cinnamon

  • 1/3 cup neutral oil (I used canola)

  • 2 tablespoon apple cider vinegar

  • 2-3 apples that equal 1cup shredded (I used 2 big Macintosh)

    For cinnamon sugar coating

  • 2 tablespoon melted vegan butter

  • 3 tablespoons white sugar

  • 1 tablespoon cinnamon

Preheat oven to 350

In a large bowl, shred your apples until you have 1 packed cup. Eat any left over apple.

Add in the brown sugar, oil, vanilla, apple cider vinegar, and water and mix until combined. In seperate bowl, whisk together the flour, salt, baking soda and powder, and all cinnamon, ginger, and cardamon. Dump dry into wet and gently mix until completely incorporated.

Scoop batter into greased donut pan(s) and place into oven. Bake for 12-14 minutes or until the donut is big and fluffy and a when poked with a tester, it comes out clean.

Remove donuts from oven and flip our of pan onto a wire rack. (Clean and and bake second batch if you are working with one pan.) Mix together the cinnamon and white sugar into a wide shallow bowl. Once donuts cool enough to handle, bruh each donut with melted butter all over then toss around in cinnamon sugar mixture. Place back on rack to cool completely.

Eat.

Left overs wiill last in air tight container at room temperature for 3-4 days. The cinnamon sugar crunch will just not be crunchy anymore after the first day.

In breakfast, cake, desserts, donut, Vegan Tags Apple Spice Donuts, Veagn, dairy free, apples, fall, baked donuts, donuts, King Arthur flour, plant based, food, recipe, dessert, breakfast, fruit, spice, homemade, easy
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Pumpkin Donuts with Chocolate Glaze

October 14, 2016 Colleen Stem
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As a reward to ourselves for finishing the floor laying week (what a freaking week, I will share some pictures soon) I stayed home for a little while yesterday morning and made some donuts for the mr ( I got to bake and do a little knitting and he got donuts.) Initially I was gonna make a cake, had it on my agenda for a cake at some point this week, but last minutes I felt the need to use my unused donut pan. I think it was a good call. Donuts don't require as much pumpkin puree.  I roasted a pumpkin a few days ago for the purpose of baking a cake with it but have slowly eaten most of it (on accident) so that there was just enough left to make the donuts. I have no willpower when it comes to roasted squash, I can't stop eating it.

Anyway,  I had me a mighty fine morning of trashing the kitchen, using my pretty mixing bowls, basking in the glory of the residual heat coming from the oven, and making the house smell all nice and fall spicy. And now there are donuts in the house with lots of sprinkles and only the mr to eat them. He really really likes them, like a lot. (me "don't eat all those f*ing donuts dude, save some for later!")

Another reason donuts were a good call, they are easy to share. Maybe I should go drop off a few to a friend. Any takers?

The donut stuff. Flour, baking soda, baking powder, and salt are in that bowl. Then we have pumpkin puree(homemade or canned) soy milk(or any milk), brown sugar, cinnamon, oil, and apple cider vinegar

All the wet stuff gets mixed together and the dry stuff plus the cinnamon gets whisked together too.

Wet into dry and mixed until combined.

Scoop batter into well greased donut pan and don't do what I did and overfill (I always forget not to overfill). My fist batch came out a little bit bigger the expected with holes. No biggie.

Once pan is filled,  pan goes into preheated oven. Bake until golden perfection (about 15-18 minutes or until a tester comes out clean)

Slightly overflown donuts cooked to all the goodness and popped out of the pan to cool on a cooling rack.

Glaze stuff. Powdered sugar, cocoa powder, a pinch of salt, a splash of vanilla, and a bit of soy milk....Mix it all together and that's that.

Completely cooled donuts (very important to be completely cooled) go heads down into the bowl of glaze.

All glazed and looking good but I think somethings missing.....

Oh yeah, sprinkles.

Pumpkin, chocolate, sprinkles. BOOM!!!

Happy Friday!!!!


 Pumpkin Donuts with Chocolate Glaze

makes 10 donuts

For donuts

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup soy milk (any milk works)
  • 3 tablespoons neutral oil like canola
  • 1 tablespoon apple cider vinegar

For the glaze

  • 7 heaping tablespoons powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons soy milk
  • splash vanilla
  • pinch of salt
  • sprinkles!!!!...optional

Preheat oven to 350

In a big bowl, mix together the flour, baking powder and baking soda, salt, and the cinnamon. In a separate bowl mix together the pumpkin puree, sugar, soy milk, oil and the apple cider vinegar. Dump the wet mixture into the dry and mix until combined.

Ready the donut pan by really making sure it is well grease. Fill each donut mold about a 3/4 way full. I use a spoon but you could transfer that batter to a piping bag if you want. Place pan into oven and bake for 15-18 minutes or until the donuts are golden brown and a fork stabbed into one comes out clean. Pop donuts out of mold and let cool completely on a cooling rack.

Note. I have one pan that does 6 at a time. I had to wash, dry and re-grease the panto bake all the donuts.

Once donuts are cooled, gather the glaze ingredients. In a shallow bowl whisk together the sugar, cocoa, and salt. Add in a splash of vanilla and then the soy. Mix together until a glossy not to thick but not to thin consistency . If its too thick, add in another splash of milk, to think, more powdered sugar.

To glaze, take each donut and place face down in glaze and give it a little twirl.  Remove and place back on cooling rack (glaze size up) and cover with sprinkles. (optional)

Then eat the donuts

Any uneaten can be placed in airtight container for 2-3 days or can be stuck into freezer.

In vermont, Vegetables, Vegan, fall, desserts, Dairy Free, cake, brunch, breakfast, donut Tags pumpkin, donuts, doughnuts, pumpkin donuts, chocolate glaze, vegan, fall, baked goods, dessert
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