Hello, hello, my fabulous pumpkin spiced friend! Are you enjoying your cozy sweaters, warm scarves, apple scented candles, and all things pumpkin? I absolutely am and have been thoroughly delighted to indulge in anything slightly autumnal. I love to bake, in fact, I am a much better baker than I am a cook, and so when new seasons roll around, I like to ring them in by having a little Kelp house bake-off. By bake-off, I mean I bake a bunch of stuff, light a bunch of candles, get totally in the seasonal spirit, and then promptly invite all my friends and family over to indulge in the glory.
This month I have had a fresh batch of these pumpkin spice doughnuts on hand at all times. Super easy to make, wildly delicious, and perfect for gift-giving, handing out at work, or just as a little indulgent, these pumpkin spice puppies are the way to go! Plus, they are easily made vegan! Just swap out the margarine for your favorite vegan butter or margarine and voila!
- 1 cup all-purpose flour
- ½ cup sugar
- ½ Tbsp. baking powder
- ¼ tsp. salt
- ½ Tbsp. pumpkin pie spice
- ½ cup Silk soy milk
- ½ tsp. apple cider vinegar
- ½ tsp. vanilla extract
- 1 Tbsp. applesauce
- 2 Tbsp. pumpkin purée
- ¼ cup margarine
- 2 Tbsp. confectioners’ sugar
- 1 tsp.Silk soy milk
- 2 Tbsp. cinnamon
- 2 Tbsp. pure cane sugar
- ½ Tbsp. pumpkin pie spice
- Preheat the oven to 350ºF.
- In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and mix thoroughly.
- Combine the soy milk, vinegar, vanilla, applesauce, pumpkin purée, and vegan margarine in a small saucepan over medium-low heat and mix until the margarine is just melted. This should be slightly warm to the touch, not hot.
- Add the wet mixture to the dry and mix.
- Using a tablespoon, scoop the resulting dough into an ungreased nonstick doughnut pan, either full- or mini-size.
- Bake for 8 to10 minutes, or until a toothpick inserted into a doughnut comes out clean. Invert the pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
- To make the glaze, whisk the confectioners’ sugar and soy milk together until smooth.
- To make a cinnamon-sugar coating, combine the cinnamon, sugar, and spice.
- Dip the cooled doughnuts in the glaze and then roll in the sugar mixture.
And just like that you’ve got fresh, delicious pumpkin spice doughnuts right out of the oven! Plenty to share, plenty to snack on, and with a recipe this easy, it’ll be hard to resist making a fresh batch every week or so (trust me!)
I have recently been substituting Soymilk & Almond milk into my recipes more. Have you done this? Do you like it? Have you noticed a substantial change? As we move away from dairy and processed foods, I am curious to see how our menus and snacks change as well. Let me know below!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.