This week’s throwback recipe is a celebration of fall.  The crisp cool air, the colorful scenery, the PUMPKIN!  What better way to welcome the beginning of fall than with these amazing pumpkin spiced donuts with creamy pumpkin frosting?!  Grab a glass of apple cider, put on a warm and cozy sweater and enjoy your pumpkin donuts while dreaming of all the delicious fall recipes yet to come.

Sarah

Ingredients:

For the donuts:

• 1 cup whole wheat pastry flour or brown rice flour
• 1/2 cup coconut crystals (do not substitute with maple syrup, honey or any other liquid sweetener)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/8 tsp ground ginger
• 1/16 tsp nutmeg
• pinch of cloves
• pinch of allspice
• 1 tsp vanilla powder or vanilla extract
• 1/2 cup non dairy milk
• 1/2 tsp apple cider vinegar
• 1/4 cup cooked pumpkin puree (canned is fine)
• 3 tbsp melted coconut oil

For the frosting:

• 1 cup cashews, soaked for at least 2-3 hours then drained
• 1 cup cooked pumpkin puree (canned is fine)
• 2 tbsp melted coconut oil
• 2 tbsp maple syrup
• 2 tsp apple cider vinegar
• 1 tsp lemon juice
• 1/2 tsp sea salt
• 1/8 tsp cinnamon
• dash of nutmeg
• 1/8 tsp vanilla powder or vanilla extract
• 1 tsp coconut nectar

Preparation:

For the donuts:

1. Preheat oven to 350 degrees.
2. In a large bowl add in the flour, coconut crystals, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice and vanilla powder (if you are using vanilla extract, wait and add it with the wet ingredients).  Mix well and set aside.
3. Place the milk, vanilla (only if using vanilla extract), vinegar and pumpkin puree in a small saucepan over low heat.  Once the mixture is slightly warm add the coconut oil.  Stir continuously until the coconut oil is completely melted.  Set the mixture aside and let it cool down to room temperature.
4. Add the wet ingredients to the dry ingredients and mix together.  Do NOT over mix.  You should have a light and fluffy batter.
5. Lightly spray your donut tin with olive oil.  Fill each donut mold with batter about 1/2 to 3/4 full.  You should have just enough batter to fill each donut mold of a 6 count tin.
6. Bake donuts in the oven for 12 minutes.  Remove from the oven and let cool for 1 to 2 minutes.
7. Place a sheet of wax paper or parchment on your countertop and turn the donut pan on top of the paper.  Gently tap the back of your donut pan and the donuts should pop right out.
8. Let the donuts cool completely before adding any toppings.  Enjoy plain or top with Creamy Pumpkin Frosting.

For the frosting:

1. Place the cashews in a food processor and process 1-2 minutes.
2. Add in the remaining ingredients and process until you have a smooth, creamy mixture.
3. This frosting be used to frost donuts, cakes or other pastries.  Also great in place of cream cheese on bagels and toast.

Yield:

Makes 6 donuts and 2 cups frosting.

Notes:

Leftover donuts can be stored at room temperature for up to 24 hours or in the fridge for up to 5 days.

Frosting can be stored in an airtight container in the fridge for up to 1 week.