+SF
The minute the calendar switches to September, we’re all about pumpkin spice. There are few things that smell and taste like our favorite season of the year. The earthy aromas of the cinnamon, nutmeg, ginger and cloves remind us of walking through a pile of leaves on a crisp day. When you top that with chocolate and cinnamon, well, there are no words to describe how satisfying that flavor profile tastes.
Our baked doughnuts are so much healthier than fried, yet they’re just as delicious. The texture is tender and chewy, just like it’s supposed to be. Make a batch and see for yourself. —LM + AM
MAKES 6 DOUGHNUTS
DOUGHNUTS
1¼ cups (158 g) all-purpose flour
1 tsp aluminum-free baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp fine sea salt
¼ tsp ground ginger
¼ tsp ground cloves
¼ cup (62 g) unsweetened applesauce and 1 tsp baking powder, combined
⅓ cup (64 g) coconut sugar or light brown sugar
½ cup (91 g) pumpkin purée
1 tbsp (15 ml) maple syrup
1 tsp pure vanilla extract
¼ cup (60 ml) unsweetened almond milk
CHOCOLATE CINNAMON ICING
1 cup (132 g) powdered sugar
3 tbsp (21 g) cocoa powder
3 tbsp (45 ml) unsweetened almond milk, more or less to get the desired consistency
1 tsp ground cinnamon
Preheat the oven to 350°F (177°C) and grease the doughnut pan if it’s not nonstick.
FOR THE DOUGHNUTS
In a medium bowl, whisk the dry ingredients until well combined and set it aside.
In a large mixing bowl, add the applesauce mixture and the coconut sugar and mix until well combined. Add the pumpkin purée, maple syrup and vanilla, mixing until well combined. Add half of the flour mixture and half of the almond milk, and mix until just combined. Add the second half of the flour mixture and milk, and mix until combined. Add more milk if the batter is too stiff. It should be firm, not wet like cake batter. Scrape into the prepared pan.
Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the doughnuts on a wire rack for 10 minutes. Then remove them from the pan and place them on the rack until completely cool.
FOR THE CHOCOLATE CINNAMON ICING
In a medium bowl, stir the powdered sugar, cocoa, milk and cinnamon until it’s smooth and creamy. The texture should be between a frosting and a glaze. Add more milk if needed. When the doughnuts are completely cool, frost them and enjoy!
*SEE PHOTO INSERT