Maple Glazed Pumpkin Donuts
Ingredients
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⅓ cup soymilk
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½ teaspoon apple cider vinegar
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1 cup unbleached all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon pumpkin pie spice
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1 teaspoon ground cinnamon
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½ cup pure pumpkin puree
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¼ cup granulated sugar
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2 tablespoon Fuller’s Sugarhouse pure maple syrup
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2 tablespoon melted coconut oil
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1 teaspoon pure vanilla extract
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¼ – ½ cups Fuller’s Sugarhouse pure maple cream, warmed
Preparation
- Preheat oven to 350°F. Lightly coat donut pans with nonstick cooking spray. Set aside.
- Combine soymilk and apple cider vinegar in a small bowl and give a small stir. Set aside for 8-10 minutes to allow mixture to curdle.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. In a separate bowl, whisk together the pumpkin puree, sugar, maple syrup, coconut oil, vanilla extract and soymilk mixture.
- Add the wet mixture to the dry and gently stir until just combined. The batter will be thick. Pipe batter into prepared donut pans, filling about ⅔-¾ full.
- Bake for 10 minutes, or until lightly golden and springy to the touch. Let donuts cool for 5 minutes before removing from pans and transferring to a wire rack to finish cooling.
- Once donuts have cooled, gently pour maple cream over the donuts like a glaze. Do not overpour the maple cream.
