Pumpkins and gourds make their seasonal appearance, clad in orange, green, and yellow; they abound in crates and fields and adorn the front porch and kitchen table. Autumn is so magical and cozy. When the crisp air is leaden with the sweet scent of apple and spice, all one wants to do is snuggle up into a cup of hot cider and bite into a pumpkin bread.
This recipe was designed to pay tribute to this most magical season – Autumn. Suitable for both Mabon and Samhain celebrations, these vegan pumpkin and apple cider donuts showcase the sweet and spiced characteristics of Autumn. They are a warm, welcoming embrace into the new season. Baked rather than fried, they are best when eaten fresh out of the oven and with a cup of cocoa or hot cider.
Ingredients
the donut batter
- 1 ¼ c all-purpose flour
- ¾ c pumpkin puree
- ½ c brown sugar
- ½ c plant-based butter, plus extra for greasing the molds
- ¼ c apple cider
- 1 tbsp apple butter
- 1 tsp allspice
- 1 tsp baking powder
- ½ tsp apple cider vinegar
the donut streusel
- ½ c all-purpose flour
- ¼ c brown sugar
- 4 tbsp plant-based butter
- 2 tbsp apple butter
- 1 tsp allspice
Method
Starting with the apple butter for the streusel, melt 4 tbsp butter in a saucepan on low heat. Stir in the apple butter and brown for 2-3 minutes, stirring occasionally. Transfer to ice cube silicone molds and put in the freezer to solidify, about 1 hour. Alternatively, line a small ramekin with parchment paper and pour in the melted butter. Chill at room temperature for 10 minutes before freezing, or the abrupt temperature change may cause the ramekin to break. Pull the butter out of the freezer 10 minutes before preparing the streusel.
For the donut batter, melt the ½ cup of butter and set aside until room temperature. With softened butter or oil, lightly grease a non-stick 6-yield donut mold.
Preheat the oven to 350° F and pull the apple butter out of the freezer.
In a large mixing bowl, mix the pumpkin puree, brown sugar, apple butter, apple cider, allspice, and melted butter. Sift in the flour while folding the batter with a spatula. Put the baking powder in a small glass and sprinkle the apple cider vinegar over the top. Add the baking powder solution to the batter and gently fold with a spatula until incorporated. Immediately transfer the batter into a piping bag and, with a large tip, pipe the donuts onto the greased pan.
To make the streusel, first cut the apple butter into pieces. In a small bowl, rub the apple butter with the rest of the ingredients with your fingers to form a crumbly topping. Sprinkle the streusel crumbs over the batter and bake for 20-22 minutes on the center rack of the oven. Carefully remove from the molds while still warm.
Eat with a cup of your favorite Samhain beverage, like a wicked spiced cup of chai tea.
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