Time to make the donuts.

PUMPKIN WEEK!



This may be one of my proudest moments. Up there with the pear cheesecake from earlier this month. You gotta love the Donut Express. I got mine minus the filled donut pan and filling injector at a thrift store for $1. But donut pans should be easy to come by, Donut Express or not.

Pumpkin Donuts with Apricot Glaze
Makes 18 regular size, or 36 mini donuts

2 cups flour
2 Tbsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup sugar
1 cup creamy soy milk, or half soy milk/half soy creamer
1 tsp apple cider vinegar
1 tsp vanilla
1 Tbsp shortening
2/3 cup pumpkin purée

Apricot Glaze:
3 Tbsp apricot preserves
1 Tbsp oil
1 tsp agar
2 Tbsp water

Preheat oven to 400°. Spray your donut pans with canola spray and wipe them. Add the vinegar to the milk and set aside to curdle. Sift together the flour, baking powder, spice, and salt. In a separate bowl, mix the sugar, vanilla, shortening, and pumpkin with a fork until smooth-ish. Stir in the milk mixture. Add to the dry ingredients and mix well (a stand mixer comes in handy here). Scoop batter into donut cups, filling halfway. Bake at 400° for 10 minutes.

Make the glaze: In a small saucepan, heat the preserves, oil, and water. Stir with a wisk until melty and syrupy. Toss in the agar, stir in, and remove from heat. Let sit a couple minutes, and then spoon over cooled donuts.

The mini donuts were sprayed with a little soy milk and rolled in cinnamon-sugar.

I gave them out to my neighbors who were awake or in the halls this morning. Even the diaper tossers in #8.