Vegan Pumpkin Donuts with Dark Chocolate Glaze

 Halloween? Treat Yo'Self

There is no better time to bake than when the weather outside is frightful. As if having slushy snow during October wasn't scary enough, the heavy weight of the snow on the leaves of the trees caused so many branches to fall down, leaving many  roads closed and neighborhoods without electricity, phones, internet, and TV. So what better way to balance this trick with a treat?

The first hour of the snowfall seemed so innocent, maybe even cute?

My "treats" might not be sugary confections in squeaky wrappers, but I assure you there are other foods that can fit this category - homemade baked goods, homemade caramels and candies, hot cider, pumpkin beers, autumn ales, anything seasonal indulgence that would be inappropriate to pass out to kids ringing your doorbell. They won't appreciate it anyway; keep it all for yourself.

These Pumpkin Donuts are The Perfect Fall Treat. To the skeptics who find it hard to believe this title could be given to a vegan donut with no refined flours or refined sweeteners or artificial coloring, I respect that you stand your ground and aren't easily persuaded by bandwagon propaganda and loaded words. But everyone else is treating themselves to these delicious, incredible, sexy donuts.

Retta treats herself, shouldn't you?

Pumpkin Donuts
Yields 9

1 cup pumpkin puree
2/3 cup maple syrup
1/3 cup baking oil (grapeseed, canola, safflower etc)
1/3 cup applesauce
1/4 cup almond milk
3 tablespoons apple cider vinegar
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon salt

Heat oven to 350F. Grease donut baking trays. (You can also use cupcake trays if you prefer.)

In a large bowl whisk pumpkin, syrup, oil, applesauce, almond milk, vinegar, and vanilla. In a small bowl sift flour, baking powder, nutmeg, and salt, and stir. Pour dry ingredients into wet mix and stir until just mixed. Batter should be thicker than pancake batter but thinner than cookie dough.

Using a tablespoon, drop batter into donut tray to fill each section. Smooth out top of batter with the back of your spoon. Bake for about 12-15 minutes, until firm to the touch and an inserted toothpick comes out clean.
Let cool for a minute before turning trays upside-down to remove donuts. If they cannot fall out on their own, use a rubber spatula to pry off. Top with Dark Chocolate Glaze.


Dark Chocolate Glaze

1/4 cup cocoa powder
1/4 cup maple syrup
2 tablespoons almond milk
1 teaspoon vanilla extract

Mix everything together in a small bowl. If too thick, add more almond milk. If too thin, add more cocoa. Glaze should have a thick but pourable consistency. To glaze donuts, simply dip smooth side down in the glaze and carefully lift up to remove. Garnish with pecan pieces if desired.

Fruit Sweetened Blueberry Spiced Granola

Homemade granola not only is miles healthier than store-bought cereal, but it's also incredibly more delicious. Making your own granola is the best way to kick the cardboard box habit. Even if it boasts having fiber and whole grains, it's still full of sugar, processed soy, and preservatives. And the high sugar, high oil granola sitting next to it on the shelf is even worse!

This Blueberry Spiced Granola has anywhere from 25% to 50% of the amount of added fat of most recipes. Plus it is sweetened naturally, with applesauce, prunes, and blueberries. No sugar, no expensive agave or maple syrup. Best part, no yummy crunchy clusters were sacrificed.


Luckily it is easy to make your own. If your mornings are busy, then mix everything together, toss it on a sheet, and bake it the night before. Nothing like having a relaxing night that is filled with the aroma of baking granola. This batch can last you at least 3 mornings. And you'll save money too! As always, I encourage you to experiment with different fruits, nuts, and seeds. Granola should never be boring!


Blueberry Spiced Granola

3 cups rolled oats (I used 1 1/ 2 cups old fashioned and 1 1/2 cups steel cut)
3 tablespoons rice bran
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1/3 cup unsweetened applesauce
6 prunes, pureed in food processor
2 tablespoons vegetable oil (I used light olive)
1 tablespoon almond butter
1 tablespoon flaxseed
1/4 teaspoon salt

1/2 cup frozen blueberries

3 tablespoons pumpkin seeds
1/4 cup walnut pieces


Heat oven to 350F. Light a baking sheet with parchment paper.

In a large bowl, stir together oats, rice bran, and spices. In a small bowl, whisk applesauce, pureed prunes, oil, almond butter, flaxseed, and salt. Mix wet ingredients into dry, and fold in blueberries. Spread an even layer on baking sheet and bake until golden, about 15-20 minutes.

When cool enough to handle, transfer to bowl and fold in pumpkin seeds and walnut pieces. Enjoy as is or pour almond milk over. Store tightly sealed in  the fridge.