Chai Spiced Pumpkin Doughnuts with Vanilla Cashew Butter Glaze

If ever there were an ode to fall in doughnut form, these would be it. Warm spices, earthy pumpkin, maple sweetness, and a vanilla bean-flecked cashew butter glaze. There’s no added oil (except what you grease your pan with) and they’re extra virtuous thanks to the fact that they’re baked not fried!

CHAI SPICED PUMPKIN DOUGHNUTS WITH VANILLA CASHEW BUTTER GLAZE [VEGAN]

INGREDIENTS

DOUGHNUTS:

• 3/4 cups brown rice flour
• 1/2 cup oat flour
• 1/2 cup arrowroot flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• spices: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, pinch of ground cloves, pinch of ground nutmeg, and a pinch of black pepper
• 1/2 cup plant milk of your choice (this recipe used homemade walnut pecan milk)
• 1/2 cup pumpkin puree
• 2 teaspoons vanilla extract
• 2 teaspoons apple cider vinegar
• 1/4 cup maple syrup

GLAZE:

• 3 tablespoons cashew butter
• heaped 1/2 cup powdered sugar, sifted
• 1/2 teaspoon vanilla
• contents of 1/2 a vanilla bean (optional)
• pinch of sea salt
• 2-3 tablespoons plant milk.
• optional: chopped pumpkin seeds to sprinkle on top

PREPARATION

1. Preheat your oven to 325°F and lightly grease 2 doughnut pans (the recipe will make about 10 doughnuts so plan accordingly).
2. Whisk together the flours, salt, baking soda, and spices. In a separate bowl whisk together the milk, pumpkin, vanilla, vinegar, and syrup until smooth, then combine it with the dry ingredients. Mix until you have a smooth and thick batter. At this point add the batter to a ziploc bag and snip off the corner so that you can pipe it into the doughnut pan molds. You can also do this with a spoon.
3. Fill the molds no more than 2/3 full/high. Once you’ve used up all the batter, smooth the tops with your finger. Bake the doughnuts for 15 to 17 minutes in a 325°F oven. The doughnuts are ready when the edges are golden and the tops spring back when touched. Cool the doughnuts completely on a rack before glazing.
4. For the glaze: Whisk together the cashew butter, powdered sugar, vanilla, salt and 2 tablespoons of the plant milk. If it seems too thick, add a bit more plant milk until you get a pour-able glaze. Either dunk each doughnut top into the glaze or drizzle it on top with a spoon. Sprinkle with chopped pumpkin seeds if you like. Best if enjoyed within 1-2 days.

http://www.onegreenplanet.org/vegan-recipe/chai-spiced-pumpkin-doughnuts-vanilla-cashew-butter-glaze-vegan/?utm_source=Green+Monster+Mailing+List&utm_campaign=523138b3e7-NEWSLETTER_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_bbf62ddf34-523138b3e7-106919241