Vegan Pumpkin Snicker Doodle Doughnuts
A while back, I was making some regular vegan yeast doughnuts, just experimenting with glazes and toppings, and I was getting really tired of frying them one or two at a time. Not to mention, I realized how super greasy they became, and how unhealthy they really must be. Now don’t get me wrong, I love a good fried doughnut as much as the next person, I just can’t really function afterwards. Generally, I want to slip into a food coma and do nothing the rest of the day.
So, I got to thinking, the only baked doughnuts I really ever see are the cake style doughnuts, and those are formed in a pan. I am also into the cake style doughnut, but most of the time when I think of a doughnut, and I am really craving one, all I can picture is that light, fluffy, sweet and tender yeast style. I began to develop some ideas about just trying to make a basic yeast flavor, letting it rise like I was going to fry them, cutting them out like I was going to fry them, but just baking them instead at a really high temperature.
The results were nothing short of totally amazing, and drool worthy. Also, something unbelievable happened, I didn’t feel like I was going to pass out for the rest of eternity. I actually felt pretty good.
Deciding on the flavor combo was of course a no-brainer, as Fall is upon us and my favorite season. My husband loves snicker doodles more than life, so bam! Pumpkin Snicker Doodle!
This dough is incredibly easy, and for anyone who has ever been intimidated by yeast dough, this is a good place to start. I implore you to give it a shot, you will be fine. The flavors for this dough can be switched up pretty easily, and I will definitely be making more doughnuts like this in the future.
Light and fluffy, but not greasy, these are the stuff of dreams. I hope you enjoy!Adapted from Baked by Rachel
Tool I used:
Good Cook Set Of 3 Non-Stick Cookie Sheet
Norpro 3495 Donut, Cookie Cutter
- Prep Time: 1h 30m
- Cook Time: 10m
- Total Time: 1h 45m
- 3/4 c Almond milk
- 2 1/4 tsp. Active dry yeast
- 1 tsp. +2 Tbsp. White sugar
- 3 c All purpose flour
- 1 tsp. Salt
- 1/4 tsp. Cloves
- 1/2 tsp. Nutmeg
- 1/2 tsp. All spice
- 3 tsp. Cinnamon
- 2 tbsp. Maple syrup
- 1/2 c Pumpkin puree
- 1 c Sugar +1 Tbsp. cinnamon combined
- Heat the almond milk in the microwave for 30 to 45 seconds, you want it to be between 110-115 degrees. You should be able to put your finger in it, but it should be warm.
- Add the yeast and a tsp. of sugar to the almond milk, and let proof for 5-10 minutes. It should be bubbling.
- In a large mixing bowl, or a stand mixer fit with a dough hook, add all of the dry ingredients, including the remaining 2 Tbsp. of sugar, and stir slightly to get it mixed.
- Add the yeast mixture when it is ready, and begin to knead, either by hand or with the hook.
- Add the maple syrup and pumpkin puree and continue to knead for 3-5 minutes until it forms a nice smooth ball.
- Place in a greased bowl, cover, and let proof in a warm, dry place for 1 hour. Until doubled in size.
- Once dough has proofed, roll out to about 3/4 of an inch thick, and cut into circles with a cookie cutter, and punch a hole out of the center with a small circle cutter. Place on a prepared baking sheet, cover and proof for another 20 minutes.
- Preheat oven to 400. When done proofing, bake at 400 degrees for 5-10 minutes. Until cooked through.
- While hot, dip entire doughnut into bowl of the mixed cinnamon and sugar. Consume!