I have out-sneaked myself with these gorgeous and sweetly spiced Sneaky Spiced Pumpkin Baked Doughnuts. I am pretty chuffed with my cunning in creating so-good-you-can’t-stop-eating-them doughnuts that also hide no less than three vegetables.
I am writing this post holed up in bed feeling none too hunky-dory. I fear my ailment is one of two things and neither appeals. Either a. I have picked up the grotty little bug we nursed the elf through last weekend which means we may all fall in the war against playgroup germs. Or b. and I dare not dwell on the thought, I ate too many of these sneaky spiced pumpkin baked doughnuts over the testing period. In the last three days I have made six batches of these beauties and while I gave many away, the doughnuts were made to be tested. And test them we did.
I am pleased to say these beautiful little spiced pumpkin lovelies passed with flying colours.
I first tried a pumpkin spiced doughnut at Starbucks in the States many years ago and being a pumpkin spice addict, I was hooked. I am surprised it took me this long to conjure a recipe but in-between all the brownies and sweet things I got deliciously sidetracked. Happily that road has led me here to Sneaky Spiced Pumpkin Baked Doughnuts-ville.
I wanted to create a recipe that was not only perfect spiced pumpkin joy but was as close to good for you as I could get. Sneaky spiced pumpkin baked doughnuts are baked not fried – the name might have been the tipoff – and are made with spelt flour and un-processed sugar. I used half a cup of rapadura sugar but the batter makes 14 mini doughnuts, so…not so bad. Also, there is no butter, only two spoons of vegetable oil. Finally, sneaky spiced pumpkin baked doughnuts contain, as you can imagine, pumpkin but also sweet potato and carrot too. Phew.
I don’t know what witchcraft occurred in the oven but adding vegetables, raw and grated, to the batter gave the resulting doughnuts such a wonderful texture. These little guys are light but dense enough to hold on to the sweet pumpkin spice flavour I was after. Each bite, and I should know I had many, is a balance of sweet maple glaze and crushed pumpkin seeds and perfect pumpkin, brown sugar, nutmeg and cinnamon goodness. These doughnuts are bloody good.
You know what, I am going to call it. If I made myself sick eating too many sneaky spiced pumpkin baked doughnuts I can’t wait to do it again. These little lovelies, whether dressed in crushed seeds or simply tossed through cinnamon sugar are totally worth the bed rest.
Sneaky Spiced Pumpkin Baked Doughnuts
Ingredients
- 1 and 1/2 metric cups 210 grams spelt flour
- 1/2 cup approx 100 grams unprocessed sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 tablespoons ground flaxseed powder
- 1/2 metric cup butternut pumpkin grated
- 1/2 metric cup carrot grated
- 1/2 metric cup sweet potato grated
- 1/2 metric cup + 2 tablespoon almond or soy milk 165 ml
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oilGlaze
- 1/2 cup almond/soy milk
- 1/4 cup maple syrup
- 1/4 cup pepitas crushed or 1/4 cup unprocessed sugar with 1/2 teaspoon cinnamon
Instructions
- Pre-heat oven to 175 degrees C.
- Lightly grease a 12 mould mini-dougnut pan.
- Put the vegetables, almond/soy milk, vanilla and vegetable oil in a blender and blend until smooth.
- Sift the flour, baking powder, baking soda, cinnamon and nutmeg together in to a large bowl.
- Add the sugar, salt and flaxseed powder and stir to combine.
- Add the wet mixture to the dry and fold to combine.
- Spoon the mixture in to a piping bag or ziplock sandwich bag, snip a corner, and pipe evenly in to the donut moulds.
- Bake in the oven for 10 minutes.
- Combine the glaze almond milk and maple syrup in a small saucepan and heat to a simmer. Continue for 5 minutes before removing from heat and setting aside to cool.
- Dip one side of each donut into the glaze before either sprinkling with crushed pepitas or the sugar cinnamon mix - or both!
Notes
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-mia3-2.cdninstagram.com/vp/855595f9d6450edef85083e895962529/5D3297E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
Such pretty doughnuts! Beautiful photos too!
Thanks so much Stephanie. They are a favourite in our house right now.
Thanks guys. How did you go with your camera setup? x
Sheer genius! x
Ahahahaa, thanks Lis. I am a bit chuffed with this one. xx
Rightly so. They look and sound sensational. x