Pumpkin Doughnuts - Recipe

I made these doughnuts last night and they must have been a hit with Dan because when I woke up there were only a couple left.  I got the recipe by cobbling together a few pumpkin doughnut recipes that I found on the interweb, specifically: this and this.

First step: You need a doughnut pan (pictured below)

Ingredients:
For the Doughnut:

• 1/2 tsp apple cider vinegar
• 6 tbsp non-dairy milk
• 3/4 cup fresh or canned pureed pumpkin
• 1/4 cup lightly packed brown sugar
• 2 tbsp non-dairy butter substitute, melted (I always use Becel for baking)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp cinnamon + 1/4 tsp ginger, + 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 1/2 cup all purpose flour

For the Glaze:

• 1 1/2 cups powdered sugar
• 1/2 teaspoon maple extract 
• 1 tsp maple syrup
• 1/2 teaspoon cinnamon
• 2 tablespoons non-dairy milk

Directions:
1. Preheat your oven to 350F and grease your doughnut pan.  2. In a large bowl, whisk together the vinegar, milk, pumpkin, brown sugar, and melted butter substitute.  3. Sift in the dry ingredients and mix until combined (don't over mix).  4. Using a pastry bag (I used a Ziploc with the corner cut off) pipe the batter into your pre-greased pan.  5. Bake for 10-12 minutes.  Cool in the pan for 5 and then transfer them onto a cooling rack. 

To make the glaze simply combine all the ingredients.  I had to use way more than 2 tablespoons of liquid indgredients to make the glaze.  Unfortunately I didn't measure the additions, I just kept adding almond milk and maple syrup until it was glaze consistency.  Wait until doughnuts are cooled before dipping in the glaze.  I think I also may have added some maple extract into the pumpkin doughnut batter.

I still have at least 5 cans of pumpkin puree sitting in my cupboards, so I'll have to try some other pumpkin goodies.

Alex & Arthur