Saturday, January 21, 2012

Pumpkin Cinnamon Spice Donuts by Patricia Basile Mace

These donuts are baked & not fried so they're not as fattening ;)

1 cup flour, 1/2 cup sugar, 1/2 tbsp baking powder, 1/4 tsp salt, 1/2 tbsp pumpkin pie spice
place in large bowl & mix thoroughly.

Place in a small sauce pan:
1/2 cup soy milk, 1/2 tsp apple cider vinegar, 1/2 tsp vanilla extract, 1 tbsp applesauce, 2 tbsp pumpkin purée, 1/4 cup vegan margarine. Stir over med-low heat until the margarine is just melted.

This should be warm to the touch not hot.

Add the wet mixture to the dry mixture.

Using a tablespoon, scoop the dough into an ungreased nonstick doughnut pan, full or mini size. Bake 8 to 10 mins. Or until toothpick comes out clean.

Invert pan onto cooling rack. Allow to cool before decorating.

Glaze: 2 tbsp confectioners sugar, 1tsp soy milk. Whisk together until smooth.
Cinnamon sugar coating: 2 tbsp cinnamon, 2 tbsp sugar, 1/2 tbsp pumpkin pie spice
Dip the cooled donuts in the glaze & then roll in the sugar mixture.Makes 6 Donuts

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