Bad Mama Genny

Your Boo Mama Genny doesn’t care if you’re vegan or lactose-intolerant (raises hand in air, waves like she doesn’t care) or allergic to milk and eggs, or if a dairy cow broke your heart when you were just a child and now you’re just damaged goods.

It is a well-known, indisputable fact that sometimes, you just need a donut.

And if you’re a seasonal bitch like me, you’re all, oh hellz bellz my donut needses to be infused with pumpkin and maple syrup and spices.  That’s some good noms, misfits.

So in the spirit of fall and Halloween and ALL THINGS PURE AND GOOD IN THIS WORLD, I tinkered up a vegan pumpkin donut recipe that’ll flip your tutu and still keep you animal free, whatever your motivation.  You know, if you’re into that sort of thing.  And if you’re not animal-free?  That’s cool, too–you can easily make this with butter and eggs and milk (I’ve included the how-to).

Misfits, this could be the recipe that unites all of humankind in a collective kumbaya of sticky-fingered nommery.

Leave them plain glazed, dip ‘em in sprinkles, or adorn them with a spare eyeball or three.

And when I say “eyeball,” naturally I’m referring to a gumball designed to LOOK like an eyeball.

Riiiiggghhht.

There’s no refined sugar in the doughnuts themselves, only maple syrup.  That means–

EYEBALL!!–

Sorry.  Ahem.  That means they’re only slightly sweet, to make room for the impending–

EYEBALL!!!!–

::cough cough:: pardon me.  As I was saying, they’re only slightly sweet, to make room for the slathering of maple spice glaze.  These donuts are soft, spongy, and–

EYEBALL!!!!!!!!!!–

…

So cool them in the pan before trying to transfer them to a cooling rack, handle lightly, and oil the donut pan well.  No donut pan?

Or no patience?  These would make delightful cupcakes.

WITH AN EYEBALL!

What do you have to say about that, Crap Mensch Table?

NOM!

Thought so.

Serve these with a steaming pumpkin spice latte (easily made vegan), whydontcha?  Then snuggle into warm sweater, flop into a pile of leaves with The Boy (not mine, get your own!), and settle back with your donut, a hot drink…

…

::resisting urge resisting urge::

…

AND AN EYEBALL!!!!

!!!!

**Late to this year’s Boo Mama Genny Halloween Party?  Here’s what you’ve missed so far:
*Harry Potter Chocolate Frogs Stuffed with Cookie Dough, or, Meet Creepy Leonard
*Chips ‘n Brains, or, Vegan Avocado, Corn, and Bean Dip in a Pumpkin Bowl
*Glow-in-the-Dark Shots!

 

Vegan Pumpkin Donuts with Maple Spice Glaze
Makes 1 dozen donuts

Go Get:
Donuts:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/3 cup oil (I used sunflower), plus some for greasing donut pan (dairy-eaters, melted butter is cool, too)
6 Tablespoons maple syrup
1 banana, well-mashed (non-vegans can use 2 beaten eggs)
1 cup pumpkin puree
2 Tablespoons almond milk (or whatever milk tickles you right)

Frosting:
2 1/2 cups powdered sugar (source this carefully if you’re vegan)
2 Tablespoons maple syrup
1 teaspoon cinnamon
4 Tablespoons almond milk (or whatever milk you like)

Any sprinkles, eyeballs, miscellaneous decorations you might like, taking care to check the labels for whatever dietary/allergen concerns you have

Go Do:

Preheat the oven to 350 degrees F.  Mix the dry donut ingredients in a large bowl.

Then mix the wet ingredients in another bowl.  Now combine the two and stir just until thoroughly combined.

Liberally oil the donut pan wells, then fill them with batter almost to the top.

Bake until fluffy and golden (they should bounce back when you poke ‘em), about 12 minutes, and move the tray to a cooling rack.

Cool in the pan for about ten minutes, then carefully use a butter knife to go around the edges and gently ease each donut out of the pan.  Depending on the size of your donut pan, you may need to keep going to use all your dough–be sure to clean and oil the pan between batches.  Let the donuts cool completely on the rack.

Meanwhile, mix the frosting ingredients in a bowl–it should be a good spreading consistency, but thin enough to drip.  Add powdered sugar or milk one tablespoon at a time if you need to adjust the consistency.

Lay the donuts out on wax paper and use a spoon or small knife to spread the glaze over each donut.

If desired, apply sprinkles or eyeballs or whatnot while the glaze is still wet, and then leave them on the wax paper to set.

© 2011, Genevieve P. Charet. All rights reserved.

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