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I love fall. Sure there’s the leaves changing colors, the crisp chill in the air and the cozy sweaters to dig out of the closet. But what I really love about fall…donuts!

Fall Chocolate Donuts

1 Cup Unbleached All Purpose Flour

¼ Cup Whole Wheat Pastry Flour

¼ Cup Cocoa Powder

1 Tbs. Baking Powder

¼ tsp.  Ground Ginger

¼ tsp. Nutmeg

½ tsp. Ground Cinnamon

¼ tsp. Salt

¼ Cup Earth Balance (or similar vegan margarine)

¾ Cup Non-dairy Milk

¼ Cup Dark Chocolate Chips

1 tsp. Vanilla Extract

½ Cup Brown Sugar

½ Cup Sweet Potato or Pumpkin Puree

Glaze:

½ Cup Powdered Sugar

1 Tbs. Pure Maple Syrup

1 Tbs. Water

1 tsp. Vanilla Extract

Dash of Cinnamon

Mix flours, cocoa powder, baking powder, spices and salt in a medium sized bowl. Set aside. In a small saucepan over medium heat add Earth Balance, milk, chocolate chips, vanilla and sugar stirring until everything is melted and blended. Add this mixture to the flour mixture and mix until combined, fold in puree. Bake in a donut pan (or muffin pan) for 15 minutes in a 350 degree oven. When done donuts can be tossed in a bowl with cinnamon sugar when still warm or cool completely and drizzle with glaze. To make glaze, mix all glaze ingredients together in a small bowl adding more or less water to reach desired consistency.

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