PUMPKIN CARDAMOM DONUTS WITH CHAI GLAZE

Pumpkin purée adds moisture and a glorious sunflower-yellow, sunglasses-required tint to these baked (not fried) vegan bites. Perked up with a spicy chai blend, they feel very grown up, miles away from Homer Simpson’s iconic, pink-frosted with sprinkles loop.

Nonstick donut pans are a bit of a novelty kitchen item, but a fairly inexpensive one at that; I bought mine online for about fifteen dollars.

Makes 14–16 mini donuts

Pumpkin Cardamom Donuts

1 cup light spelt flour

½ cup evaporated cane sugar

1 teaspoon baking powder

1 teaspoon ground cardamom

½ teaspoon salt

1 cup pumpkin purée

¼ cup coconut oil, melted, plus more to grease pans

3 tablespoons unsweetened plain soy milk

½ teaspoon almond extract

Chai Glaze

1 cup icing sugar, sifted

½ teaspoon ground dried ginger

¼ teaspoon ground cardamom

⅛ teaspoon ground cloves

⅛ teaspoon ground cinnamon

a few grinds of black pepper

2 tablespoons unsweetened plain soy milk

½ teaspoon vanilla extract

Preheat oven to 375ºF. Grease a 12-count mini nonstick donut pan (you will have to bake in 2 batches).

For the donuts, in a large bowl, combine flour, sugar, baking powder, cardamom, and salt. In a medium bowl, combine pumpkin, oil, milk, and almond extract; stir into flour mixture and mix until combined. Transfer mixture to a large zip-top bag (or use a large pastry bag), seal, and cut a 1-inch slice in the corner to squeeze donut batter into pan. Fill each donut round to the top. Bake for 10–12 minutes, until a toothpick inserted in the center comes out clean. Immediately flip out onto a wire cooling rack. Repeat with remaining batter. Cool completely.

For the glaze, in a medium bowl, whisk all ingredients together until smooth. Dip the tops of the cooled donuts in glaze, return to wire rack, and allow to set at room temperature for at least 2 hours. Store airtight at room temperature.