Nothing says autumn like something made with pumpkin and apple. On the first day of the 2014 edition of Home Made Challenge, which coincides with October Unprocessed, in two separate conversations the topic of doughnuts came up. And whenever doughnuts peek into the cluttered confines of my mind they tend to grow roots and stay in my mind until I have satisfied my craving.
Adapting King Arthur Flour’s Pumpkin Cake Doughnut to become vegan and free of cane sugar was not too difficult; the challenge was in figuring out how to make these without having a doughnut pan. The dough was nicely elastic, but wouldn’t hold its shape when I tried to pipe it like a macaron or a swirl cookie in the test batch. But when cooked, they were the right consistency – chewy and soft like a doughnut should be. I had to come up with a solution.
And then I remembered that I had a mini-muffin pan and realized that I could make Timbit-like doughnuts. And always sporting a “go big or go home” attitude, I decided that making doughnut bites was the perfect opportunity to make applesauce because doughnut bites needed to be filled.
Because the resulting recipe is different enough from King Arthur’s version, I include my recipe and method below.
- 1 and 1/2 cups pureed pumpkin
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 3 tsp of egg replacer dissolved in 3 tbsp of cold water
- 1/2 cup vegetable oil
- 2 cups flour (I used unbleached white)
- 1 tsp cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp baking powder
- Pumpkin seeds
- 3 apples
Preheat oven to 350 F
First, make the applesauce if you are doing your own. Take 3 apples, peel them, dice them, and cook them on high heat for about 15 minutes with a dash of lemon juice or water, and a bit of maple syrup. When mushy, set aside to cool.
In a medium sized bowl, whisk together dry ingredients (from flour to baking powder). Set aside.
In a large bowl, stir together all the wet ingredients in the order that they are listed. Be careful to make sure the egg replacer is well dissolved and no chunks remain. When the wet ingredients are all mixed together, stir in the dry mixture with a spoon, until no lumps remain. Set aside to rest – the more it rests, the better the dough becomes.
Prepare 2 piping bags – one large and one small. Prepare a mini-muffin tin (24) with vegetable oil. I used the Jamie Oliver method of dumping quite a bit of oil in the tins (about 1/4 tsp each) instead of a thin coating (hehehe!). Put the applesauce in the small bag and the dough in the large bag – you may need to do this twice.
Pipe a dollop (about 2 tbsps in volume) into each tin. With the small piping bag, pipe in a bit of applesauce in each dollop and make sure the tip is inside the dough when you squeeze so that it is inside. Use a wet finger to pull the dough from one side of the dollop to the other side to cover the applesauce hole. Finish with a few pumpkin seeds on top.
Bake in the oven for 10 – 12 minutes. Cool in the pan for about 3-5 minutes and take them out carefully to cool on a wire rack. Eat them all fresh out of the oven because they are amazing. Or you could store in an airtight container in the fridge.