BRYANNA’S BAKED PUMPKIN DOUGHNUTS
A great Halloween treat! You will need 2 black, nonstick doughnut pans (or, if you only have one, make 2 batches).
1 1/4 c. soy, hemp or nut milk with 1 tsp. vinegar or lemon juice added
1 c. brown sugar
1/2 c. thick cooked, mashed and drained pumpkin (or squash), or canned pumpkin puree
(TIP: hang home-cooked mashed pumpkin or squash over the sink in a jelly-bag or in several layers of cheesecloth until it is as thick as canned pumpkin puree)
3 T. oil
1 c. wholewheat pastry flour (do not use ordinary whole wheat flour, or your doughnuts will be tough!)
3/4 c. unbleached white flour
1/4 c. soy or chickpea flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly-ground nutmeg
Preheat the oven to 400 degrees F. Spray the pans with an oil spray-can and sprinkle each one with a little unbleached sugar (this makes the bottoms crispy). Beat the liquid ingredients together in a medium bowl. Whisk the dry ingredients together in another bowl, then add to the liquid ingredients and stir briefly, just to mix. Divide the batter evenly between 10 doughnut molds and smooth it out evenly. Bake 10 minutes. Remove the doughnuts to a rack to cool.
If you like, roll the doughnuts in unbleached sugar which has been ground to a powder in a dry blender (add about 1 tsp. cornstarch to every 1/2 c. of sugar); or coat with a powdered sugar glaze or White Glaze (below ). The glazed doughnuts can also be dipped in coconut or chopped nuts.
BRYANNA’S WHITE GLAZE
Makes 1/2 c.
This can be used on sweet yeasted breads, tea breads, cupcakes, doughnuts, etc..
1/2 c. good-tasting powdered soy milk (such as a Better than Milk-- do not use bulk soymilk powder!), or powdered rice milk.
1/4 c. Grade A light maple syrup
1/4 tsp. vanilla or other flavor extract
Mix the ingredients together thoroughly in a bowl. For a thin glaze, spread it on the hot bread or cake. For a firmer glaze, spread it on the cooled bread or cake.