Baking Fall in New England

My middle name is pretty much "Hides-Veggies-In-Everything." It's true. I never make a baked-good without a fruit or veggie hiding inside. But as my child will attest, it's not as painful as you'd think.

As we celebrate our local fall products and produce, I have a great recipe to share with all you baked-goods lovers out there who think it's impossible to make a healthy donut. In New England, not an apple orchard or grocery is without apple-cider donuts come October. And though I love them, my family has recently found a recipe we've latched onto that is by far the healthier (dare I say tastier?!) fall equivalent. These donuts, in which I use roasted mashed butternut/pumpkin from my backyard New England garden, are chocked full of healthy hidden veggies and nostalgia-inducing fall flavors.  Whether you find some apple cider donuts or try making these healthy Baked Fall Donuts yourself, it's a great time of year to live in New England! Happy Fall!

 Baked Fall Donuts

Preheat the oven to 350°F / 175°C

Donuts:

1 and 3/4 cups of flour (we use gluten free, which works very well in this recipe!)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/3 cup high heat oil (coconut, sunflower, and safflower all work well)

1/2 cup brown sugar or raw sugar

1 egg

1 teaspoon vanilla extract

3/4 cup roasted and mashed or canned pumpkin or butternut (butternut is naturally a little sweeter, so I healthily lower the amount of sugar slightly when using it!)

1/2 cup milk (our dairy-free household thinks coconut milk, almond milk, or rice milk work great, too!)

Glaze:

1 1/2 cups of powdered sugar

1/4 cup buttermilk (our dairy-free household thinks coconut milk, almond milk, or rice milk work great, too!)

1/4 teaspoon vanilla

1. Mix dry ingredients together. Mix wet ingredients in until just combined. (Be careful not to overmix or it makes the batter more chewy than fluffy!)
2. Grease a donut or mini muffin pan very well. Divide the batter among the molds. Bake 12 – 15 minutes or until a toothpick comes out clean.  (I don't own a donut pan, so I use a muffin tin, then punch out the holes after baking by using a small round lid off our jar of olive oil. It doesn't sound fancy, but I promise, it works well! See picture above.)
3. When the donuts are completely cool, dip them into the glaze, or dust them with powdered sugar, or sprinkle with cinnamon and sugar. This step is up to you, depending on how much sugar you are comfortable with. Confession? The glaze has the most sugar, but is sooo tasty, you won't want it any other way!
4. Listen to your donuts... I think I can hear the pumpkin thanking you that this was its destiny.
5. Eat! They’re okay on the second day, but insanely delicious when fresh!

**Most recipes I post are ones I have altered so much they don't have an original source outside of my kitchen. But this recipe is very very similar to a recipe on texanerin.com. Do check it out if my chicken scratch above doesn't convince you quite enough of just how tasty these fall goodies truly are!

 http://www.texanerin.com/100-whole-grain-baked-pumpkin-donuts/