Well I hope you all enjoyed your thanksgiving! This was my first thanksgiving in New York and my first vegan one as well. My neighbor/family member and her husband were having a potluck thanksgiving, I finally decided what to make and bring the day before. I had a recipe for vegan maple pumpkin donuts, but would make them into cookies. I searched the kitchen and the only ingredients I needed to buy were pumpkin puree and nutmeg. I went to the local supermarket on thanksgiving day and only bought the puree because that nutmeg was too expensive, luckily I actually found real nutmeg in the pantry.
This was the real nutmeg I found, the one you have to grind, I had always wanted to do this.
I used gluten free flour from the same brand as the pizza crust, namaste.
Mixed the oil, maple syrup, salt, spices, baking powder and pumpkin puree. Smelled amazing!
My cousin has whoopie pie pans and that’s where I decided to make the cookies, I was able to make nine.
Vegan Maple Pumpkin Donuts (6)
• 1/4 cup vegetable oil (I used safflower oil)
• 1/2 cup maple syrup
• 3/4 cup pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp ginger and nutmeg
• 1/2 tsp salt (used Himalayan salt)
• 1 1/2 tsp baking powder
• 3/4 cup + 2 tbsp all purpose flour, sifted (I used gluten free flour blend)
Preheat oven to 350ºF. Lightly grease pan.
In a small bowl combine oil, maple syrup, pumpkin puree, spices, salt and baking powder. Whisk together until smooth.
Add sifted flour and mix to combine. Do not overmix, you do not want the gluten to develop (in my case it was fine since I had gluten free flour).
Evenly spoon batter, it shoulf be nearly to top. Smooth tops and place in oven.
Bake for 15-18 minutes or until toothpick comes out clean.
Muffins bake for 25-30 minutes.
Adapted from thesweetlifeonline.com