This fall has started out beautifully — wind rustling through fallen leaves (and trash) on these busy Brooklyn streets.
A few sweet and brave friends of mine are leaving the city and I held a little gathering in their honor in the park last weekend. I made a few caramel apples using Isa Chandra Moskovitz’s recipe and a towering pile of pumpkin donuts. I’ve always loved donuts, and these pumpkin flaxseed rings are perfectly spicy and sweet.
What better way to ring in the season?
Vegan Pumpkin Flaxseed Donuts
- 2 tablespoons ground flaxseed
- 6 tablespoons hot water
- 1/2 cup soy milk
- 1/2 teaspoon apple cider vinagar
- 4 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1 pinch cloves and nutmeg
- 1 cup canned pumpkin
- 1 cup sugar
- 4 tablespoons canola oil
- 2 teaspoons vanilla
- In a small bowl, mix together the flaxseed and hot water. In another small bowl, mix together the almond milk and vinegar. Set these aside.
- In a large bowl, mix the dry ingredients (flour, baking powder, baking soda, salt and spices).
- In another bowl (so many bowls!) whisk together the pumpkin, sugar, oil and vanilla. Mix in the almond milk and flaxseed mixtures.
- Stir the wet ingredients into the dry. Once ingredients are combined, transfer the bowl to the fridge for one hour.
- Roll the dough onto a floured counter top. You want the dough to be about 1/2 inch thick.
- Using a round cutter or a wide-mouth mason jar lid (like me), cut the dough into circles. Use a bottlecap to punch the centers out.
- In a large, high-walled pot, heat 5 inches of canola oil to 370 degrees. Use a candy thermometer to monitor the oil's temperature, making sure to keep the oil between 360 and 375 degrees. Prepare a cooling rack by placing a rack over a baking tray. Carefully drop the donuts into the oil and watch them rise to the surface. Flip once, then transfer to the the rack to cool. Coat with cinnamon sugar and serve warm!