We are adapting a recipe from Alicia Simpson’s Quick and Easy Vegan Celebrations for Applesauce Donut Holes. This cookbook has been a staple in our house since we bought it a few years ago at a local Whole Foods®. We love every recipe we’ve tried. We adapt a lot of their recipes to be egg, soy, dairy and gluten-free with great results, like today’s donuts. These are a lot of fun to make with kids because it’s a fun dough to work with and seeing them turn into donuts is just cool science!
Pumpkin Donut Holes Recipe (Egg, Dairy, Soy and Gluten-Free)
You will need:
Oil for frying
2 1/4 cups unbleached all-purpose gluten-free flour blend
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup sugar
1/4 cup loosely packed brown sugar
1/3 cup buttermilk, see instructions below, or 1/4 cup almond milk yogurt
1 flax egg
2 Tbs oil
1/4 cup almond milk
1/2 cup applesauce (we use one 3.2 oz Materne cinnamon applesauce GoGo squeeze)
1/2 cup canned or fresh pureed pumpkin (or sub more applesauce should you not share my love of pumpkin)
Confectioner’s sugar for dusting
Gather your ingredients and your measuring cups, spoons, two whisks, a spatula and two mixing bowls. You can use any type of milk, here we use almond milk but soy, rice, oat or cow milk can all be subbed in the recipe.
Heat your oil to 350 degrees.
Prepare one flax egg. Prepare buttermilk by measuring 1 tsp apple cider vinegar into measuring cup and adding milk up to 1/3 cup line. Allow both to sit for five minutes.
Mix the dry ingredients with a whisk to fully incorporate the goodness of each ingredient in every bite. This is where your kids, any age, should get involved! Give them a whisk. It’s okay if the flour goes everywhere, baking is and isn’t science. It’s more fun when you mess up a little anyway and makes the recipe “yours”.
Combine the oil, applesauce, and pumpkin. Add one flax egg and whisk together until combined. Add the buttermilk and milk and whisk until combined.
Pour the wet mixture into the flour mixture and stir well until incorporated. Dough should be soft and a little wet/sticky. Prepare two baking sheets with paper towels to catch your fresh doughnuts when they are done cooking. Let a grown-up take over for this part; hot oil can splash easily and needs to be used with extreme caution. Oil is ready when you splash a few drops of water in it and it bubbles. Using a teaspoon, drop rounded teaspoonfuls into hot oil. Cook each donut hole for 1-3 minutes on each side and turn with a fork halfway through. Remove donuts from pan with a metal spatula – I find a fish spatula works really well because it can easily pry off donuts sticking to the bottom of the pan and scoops up a few at a time. Allow donuts to cool for a few minutes before dusting with confectioner’s sugar and consuming…if you can wait that long.
Pic of what to expect them to look like (the light-colored blobs) when you first drop them in and the color when they are done (yep, the dark-colored blobs).
Enjoy with a latte or friend…and leave a comment below if you did. We’d love to hear how they worked out for you!
If you haven’t met us yet, we’re Madison and Rebecca – a daughter and mother pair who believe that managing a food allergy is all about focusing on what you can have and sharing the joy of the experience with your friends.
Madison started cooking on her own at age 6 making vegan cornbread for her family and it’s been a delicious journey for her family as we build a new recipe box by adapting family recipes and new recipes for our food allergies. We love to play outside, read books, and laugh together over a meal made with yep, you guessed it, our own two hands.
This blog is not intended to provide legal or medical advice. Please consult a doctor before implementing the advice offered in this blog. You accept full responsibility for the results of using the recipes and advice offered in this blog.