Week 7- Baked Pumpkin Donuts/Gluten Free Version Avail NO EGGS

Baked Pumpkin Donuts

This recipe only makes 6 donuts; we doubled the recipe in cooking class. Try the Vegan Gluten Fee option if you use the Oat Bran Flour, absolutely delicious! 

Ingredients

• Traditional version:
• 1 cup + 1/4 cups all-purpose flour 
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie purée- the one with all the spices already in it* or you may *substitute 1 teaspoon of pumpkin spice if you use pumpkin purée*
• 2 1/2 tablespoons unsalted butter, melted 
• 1/2 cup milk (I used whole, but any type will do)

• For the Cinnamon sugar coating:
• 3 tablespoons unsalted butter, melted
• 1 cup sugar
• 1 1/2 tablespoons cinnamon
• 
  
• 
  
• Gluten Free version:
• 1 cup + 1/4 cup Gluten Free Oat Bran Flour 
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pure pumpkin puree 
• 1 teaspoon of pumpkin spice 
• 2 1/2 tablespoons coconut oil, melted 
• 1/2 cup almond milk  
• 
  
• For the Cinnamon sugar coating:
• 3 tablespoons coconut oil, melted 
• 1 cup sugar
• 1 1/2 tablespoons cinnamon

Instructions

1. Preheat oven to 350 degrees (F).
2. Generously grease a doughnut pan; set aside.
3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
5. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
6. Once the donuts are cool enough to handle, use a basting brush and brush every donut With the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
7. These donuts are best eaten the day they are made.
8. VEGAN version:
9. Preheat oven to 350 degrees (F).
10. Generously grease a doughnut pan; set aside.
11. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
12. Gently fold the wet mixture into the dry mixture - don't over mix!
13. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
14. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
15. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
16. These are best eaten the day they are made.

Week- 6 Whoopie Pies

The most incredible Whoopie Pies

INGREDIENTS

For whoopie pie cookies

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 2 large eggs
• 1 1/4 cups packed brown sugar
• 2/3 cup canola or vegetable oil
• 1 teaspoon vanilla
• 1 cup canned pumpkin

For filling

• 3 cups powdered sugar confectioners
• ½ cup = 1 stick unsalted butter, softened
• 8 oz of cream cheese
• 1 teaspoon vanilla extract
• dash of salt
• 1 tsp of cinnamon

INSTRUCTIONS

For the cookies:

1. Preheat the oven to 350°F. Grease two baking sheets or line with parchment paper.
2. In a small bowl whisk together flour baking powder, baking soda, salt, cinnamon, ginger, cloves. Set aside.
3. Using a mixer combine brown sugar and oil with the paddle attachment. Mix until smooth. Add eggs one at a time. Mixing after each addition. Add vanilla and pumpkin until combined.
4. Gradually stir in flour mixture. Stir for 1 minute.
5. Drop by heaping tablespoons onto prepared baking sheets. 
6. Bake for 10-12 minutes or until springs back. Allow cooling on sheets 1-2 minutes. Remove to cooling racks to cool completely.

For filling

1. In the bowl of a stand mixer or using a hand mixer, cream butter, add salt, cinnamon, and gradually add in powdered sugar. Beat on low speed until fluffy. Increase to medium, the mixture will be crumbly. Pour in vanilla. Beat on high speed until smooth and fluffy, about 3 minutes.
2. Place half of the cookies upside down. Top with a generous sized amount of filling. Place the second cookie on top. Sprinkle powdered sugar on top.