Chow Bella

This Year, Ditch the Thanksgiving Pie and Make Doughnuts Instead!

Hey, I just met you -- and this is crazy -- but this year I'm proposing you ditch the pie(!) and make doughnuts for Thanksgiving instead. So maybe it's a little too crazy -- sacrilege even -- but if you've ever had a handmade doughnut, you understand. While Pinterest is chock-full of all kinds of doughnut recipes, 'tis the season for pumpkin. See also: -Vegan, No Bake Almond Butter Bars -DIY Pumpkin Latte

Also, (and I realize this, too, is crazy) I highly recommend making your own pumpkin puree for this recipe, and any other pumpkin recipe you make this season. Yes, the canned variety will work, but it won't warm your kitchen and fill your house with the smell of baked pumpkin. Plus, this method offers leftover pumpkin seeds!

Choosing a recipe can be overwhelming. I finally settled on Baked Maple Pumpkin with Spiced Glaze because it was vegan and seemed easily adaptable to be gluten-free. The downside (or maybe the upside, depending on how you look at it) is that it only makes a half-dozen. If you're looking to feed a large crowd, this may not be the right recipe. But if you're looking for portion control and a deliciously satisfying treat for a smaller family, this recipe rocks.


You'll need a doughnut pan (or two). I bought mine from ABC Cake Decorating.

When filling the doughnut pan, fill until almost full. Less is more, lest you end up with this:

Luckily, I had enough batter left over to make a single perfect doughnut. I decided to make a second (gluten free!) recipe so I could have some more pretty ones... and so I could actually eat some.

This recipe comes from The Sweet Life, which is full of amazing recipes.

Doughnut Ingredients: 1/4 cup vegetable oil 1/2 cup maple syrup 3/4 cup pumpkin puree 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/2 teaspoon salt 1 1/2 teaspoon baking powder 3/4 cup + 2 tablespoons all purpose flour, sifted (or your favorite gluten free blend)

Glaze Ingredients: 2/3 cup powdered sugar 1-2 tablespoons soy milk 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg

Preheat oven to 350 degrees F. Lightly grease a doughnut pan.

In a small mixing bowl combine oil, maple syrup, pumpkin puree, spices, salt, and baking powder. Whisk together until smooth. Add sifted flour and mix to combine. Do not over mix; you do not want the gluten to develop.

Evenly spoon batter into doughnut pans, batter should be nearly to the top. Smooth tops and place in oven. Bake for 15-18 minutes, until toothpick inserted in the middle comes out clean.

Let donuts sit for a couple of minutes then transfer them to a cooling rack. Let cool completely.

Meanwhile mix together the ingredients for spiced glaze. Dip cooled donuts, tops only, into the glaze and return to cooling rack to let glaze set up.

These were so good that I ate two within 15 minutes of glazing them. I don't usually have a problem with self control, but these are that good.

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