You didn’t ask…but I delivered on my pumpkin promise!
Well, sort of.
I think, tragically, we are on the tail end of Autumn . To add insult to injury, Hurricane Sandy has stripped the beautiful fall foliage from almost every tree, and brought in an unmistakable winter chill.
Nonetheless, I will continue to burn our lovely, Autumn-inspired candles and admire even the fallen leaves as long as I can. And, I will enjoy every single bite of this delicious homage to the most glorious season of the year.
It may have taken me a while to produce a pumpkin recipe for you, but I can say with conviction that it was worth the wait!
Baked Pumpkin Spice Donuts with Two Glazes
- 3/4 canned pumpkin
- 1 cup + 2 tbsp whole wheat pastry flour
- 1/3 cup agave
- 1 egg or 1 “flax egg” (1 tbsp ground flax + 3 tbsp water; allow to sit and gel for 5-10 minutes)
- 1/4 cup coconut oil, melted (can use canola oil)
- 1-1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1.5 tsp baking powder
Preheat oven to 350. Spray donut or muffin pan with cooking spray. Add all ingredients except flour into a large mixing bowl. Use a whisk to incorporate everything thoroughly. Add flour and fold in until just mixed. Don’t overmix!
Empty batter evenly into donut pan and bake for 18-20 minutes or until a pick comes out clean.
Cool donuts on a cooling rack completely and then add one of two fabulous glazes!
Salted Date Caramel:
- 5-6 dates, pitted and chopped
- 1/4 hot water
- 2-3 tbsp organic half & half (or other kind of milk)
- salt to taste
Soak dates in hot water for 15-20 minutes. Add dates, soaking liquid, milk and a pinch of salt to food processor. Blend until creamy and add salt/milk as you like!
- 1 tbsp melted coconut oil
- 2 tbsp cocoa powder
- 1 tsp agave (or more to taste)
Stir it all together!
When donuts have cooled completely, drizzle on glaze(s), close you eyes, and take the kind of satisfying bite that ONLY a donut can provide!