Low Sugar Vegan Spice Pumpkin Donuts
As autumn ends and we brace for the chilly winter months, holiday pumpkin recipes of all kinds have flooded coffee shops, restaurants, and home kitchens. But not all pumpkin treats are created equally. Commercial pumpkin donuts and beverages are packed with huge amounts of sugar and fats. This recipe bucks that trend by creating a healthier alternative with the delicious hybrid strain Spice (not to be confused with the notorious brand of synthetic cannabis). Low in sugar, baked and vegan, this notorious treat will lead to neither a guilt trip nor a wider waistline. The strain Spice also imparts a delicious sweet incense flavor that complements both the pumpkin and spices in this pastry. This strain is perfect for people wanting the medicinal effects of a quality hybrid. These donuts help reduce inflammation, stimulate appetite and relieve pain. Enjoy as a light breakfast with a dark coffee roast or as a light snack before bed with a glass of hemp milk.
¾ cup + 1/8 cup sifted all-purpose flour
¾ cup pumpkin purée
¼ cup vegetable oil infused with 3 grams of the strain Spice
¼ cup Stevia in the Raw powder
1 ½ teaspoon baking powder (vegan friendly)
1 teaspoon pumpkin spice
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ginger
¼ teaspoon nutmeg
Preheat the oven to 350 degrees. Take a donut tray and lightly spray it with nonstick olive oil. In a medium mixing bowl, add the oil, pumpkin, Stevia, pumpkin spice, cinnamon, salt, ginger, nutmeg and baking powder; then mix. Add in the flour and combine, making sure not to over-mix.
Using a spatula, evenly distribute the dough into the pan, taking care to smooth the tops. Bake for 15 minutes then pull from the oven. When the donuts are cool, remove and place onto a wire rack. Enjoy as is, or follow the next set of directions for topping options.
Topping Option #1
Combine 2 teaspoons cinnamon, ¼ teaspoon nutmeg, and ¼ cup Stevia powder. Dip the donut tops only in coconut milk and sprinkle the mixture on top to taste.
Topping Option #2
Combine 2 teaspoons cinnamon, ¼ teaspoon nutmeg, and ¼ cup Stevia powder. Dip the entire top of the donut into melted coconut oil, then sprinkle the mixture on top to taste.
Topping Option #3
If you need a bit more sugar, combine 1 tablespoon cinnamon, 1 teaspoon nutmeg, and ½ cup powdered sugar. Dip the entire donut into melted coconut oil quickly (enough to evenly coat six donuts) then drop into a bowl of the sugar mixture until evenly coated.
Yield: Six low-sugar Vegan Spice Pumpkin Donuts
Originally published in Cannabis Now Magazine issue 9 pg. 105