D is for Doughnuts, Mini Pumpkin Spice

September 4th, 2013 2:02 pm by Kelly Garbato

D is for Mini Pumpkin Spice Doughnuts [Betty Goes Vegan] (0002)

Originally I was going to blog about the Dollar Tree for the letter D (You can special order cases of soy milk online! Even if your store doesn’t carry the stuff! It’s true!) – and then Shane suggested the obvious: donuts. Or doughnuts, if you prefer. I should probably use the latter spelling, since that’s how Annie Shannon rolls – and it’s her recipe featured here today.

Betty Goes Vegan includes no fewer than eight doughnut recipes – thirteen if you count churros, fritters, and turnovers. (And why not? The famed Ronald’s Donuts in Las Vegas sells turnovers, and that’s good enough for me.) In an uncharacteristic effort to keep it seasonal, I chose the Mini Pumpkin Spice Doughnuts (but only because I didn’t have the Betty Crocker Praline Crunch ice cream topping required for the Baby Bluths). My first foray into the art of doughnut making wasn’t the rousing success I’d hoped for – but neither was it a total loss.

My first clue that something was amiss was when I ended up with waaaay more batter than needed to make just two dozen mini doughnuts. Probably I could have made at least 48, but after the first two batches I threw in the Ove Glove and turned the leftover batter into thinnish cupcakes (about the same size as the mini-doughnuts, but minus the hole in the middle!). It wouldn’t have been so bad if I had bought two mini-doughnut pans (WHY DIDN’T I BUY TWO MINI-DOUGHNUT PANS?!?), but as it was I could only bake a dozen doughnuts at a time. Two rounds of that and I was fried.

I really have no idea how I ended up with so much extra batter; I checked and re-checked my measurements multiple times. The only reasonable explanation I can think of is that my pan is a slightly different size than the one(s) Annie was working with.

Even so, the consistency of the batter was off, too; whereas it was supposed to be “paste”-like, mine was looser, like cake batter. Even though I baked the doughnuts several minutes longer than suggested – and a kitchen knife came out clean when I stuck them – the insides were a bit wet and spongy, as though not quite done.

The end result was edible – actually kind of tasty – but not something I’d take to a bake sale or party.

It’ll probably be quite some time before I try to make my own doughnuts again. Luckily, Shane has volunteered for the next batch. He too is fixated on those Baby Bluths.

If you’re interested in giving it a go, the recipe is available online. Has anyone else tried the doughnuts from Betty Goes Vegan? Yay or nay?

D is for Mini Pumpkin Spice Doughnuts [Betty Goes Vegan] (0005)

 
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11 Responses to “D is for Doughnuts, Mini Pumpkin Spice”

  1. CupcakeKitteh Says:

    They look so perfect and mini!

  2. Baked: day 4 round up | VeganMoFo Says:

    […] sure we’ll still have room for a bite-sized pumpkin doughnut baked by Kelly at Easy […]

  3. agnès Says:

    They look delicious ! I bet they really were :)

  4. Kelley Says:

    I tried these also and had the same problems! I thought I was being smart and bought two donut pans so I could bake them all at once but that didn’t help with so much batter. I tried to keep baking these and they still turned out rubbery and still raw. So you’re not the only one! I’m going to be brave and try a different donut recipe in her book. I even bought a whoopie pie pan. I haven’t attempted those yet.

  5. Claryn Says:

    Dang! I have been on the hunt for a mind-blowing pumpkin doughnut recipe for a while, and I guess I’ll have to keep looking. Texture is really important to me, too, and I wonder whether this recipe would fare better in a deep fryer. In any case, yours sure are adorable! And suffering through a less-than-perfect batch of doughnuts isn’t really suffering at all. ;)

  6. Kelly Garbato Says:

    @ Kitteh – Almost too cute to eat!

    @ Kelley – Ah, I’m glad I’m not the only one! I’ve always been kind of iffy with baked goods (brownies, why must you always fight me when coming out of the pan!?), but I’ve been steadily improving, and so of course the donuts led to all kinds of self-doubt. I think I’m feeling sufficiently reassured to tackle those Baby Bluths now…well, after I recover from this round of sugar. :)

    @ agnès & Claryn – Truth! I will gladly take an imperfect batch of donuts over no donuts any day.

  7. Galen Says:

    These look pretty good. I haven’t been “brave” enough to try making donuts since becoming vegan. I might have to break out of that shell.

    I’ve have this cookbook on my list of ones to get but so far I’ve been holding off as I have so many and haven’t used them as much as I’d hoped.

  8. Johanna GGG Says:

    I’ve tried a few baked doughnut recipes lately which have been brilliant – they have been yeasted dough – I am yet to try unyeasted doughnuts but I would love a good pumpkin doughnut recipe

  9. Sophie Says:

    They look delicious, even if they didn’t work 100%! I’ve always had really good luck with baked doughnuts, too scared to fry. I incorporated pumpkin in my last batch and it worked really well. The recipe is on my blog if anyone is interested

    http://www.hastalavegan.com/2013/07/maple-glazed-pumpkin-doughnuts.html

  10. A. Cook Says:

    Gorgeous pictures! They look absolutely delicious.

  11. Anna {Herbivore Triathlete} Says:

    These looks super tasty and SO cute! I love pumpkin flavored foods.

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