Tag Archives: pumpkin

{gluten-free} Pumpkin Pecan Muffins (…and some butter love)

Let’s talk about butter.

Those of us who can have it, love it, right? I’ve been off all cow-dairy above butter for about 20 years now, and am so thankful that when my stomach is strong enough I can handle it, because it just makes everything taste delicious, and when you’re cutting out this and that, anything naturally delicious is a plus.

So, yeah, I’m all about a moderate amount of butter in my diet.

But I’m tired of this whole brown butter thing.

Yes, browned butter is delicious. Christina Tosi swears by it, so it often makes its way into our Milk Bar Mondays recipes (returning in November!), like this Cinnamon Bun Pie. I’m guilty of using it specifically in my Maple Ginger Cakes with Brown Butter Caramel and Nutty Gluten-Free Peach Buckle, amongst others. Continue reading

{gluten free} Pumpkin Bread

Ugh, I hate when I make something so delicious as this pumpkin bread, sometimes.

It’s just too, too much for one little body.

But when the leaves start to shift from green to gold — yes, even here in New York City — and I can no longer wear flipflops when walking Mitra in the mornings (sniff), my thoughts turn to pumpkins and squash and apples with such a force that recipes like this get penciled in my day between interviews and rough drafts and number crunching, or whatever it is the day may hold.

Continue reading

{Gluten-free, Vegan} Pumpkin Spice Donuts


Hello bloggereaders! I’ve missed the CRAP outta yah.  So much so that, yes, there as a “h” on the end of “ya” to prolong the sound of the word and therefore encapsulate my joy at getting to blog right now.

In a nutshell: sourcing for magazine, writing for diff magazine, shooting DB show, hanging with Meals on Wheels, managing family business, going to Chocolate Show.

Okay forget that, I’m tired after waiting for my internet to decide to work while watching Pan Am (it’s like a bad car crash, I just can’t look away… or plane crash, as it were).

Let’s just say I’ve missed blogging.  Because while I’ve been baking away I haven’t had any time to take photos (with my new lens – which now makes my camera completely old and completely manual and completely ah-MAZ-ing) or write up the recipes.

But I have still enjoyed reading YOUR blogs! And if there’s one thing I’m learning from the holidays approaching it’s to sit and have a breather now and then, to drink more water, watch my sweets, and to enjoy the little moments.  To give thanks.  Gracias to my life coach, Lindsay at Rosemarried and the murder-sprees on American Horror Story and Boardwalk Empire for reminding me of this lately.

Now, end of the rambling and onto the donuts.

Sometimes 1st time is a charm.  I didn’t quite believe that when making these so tried two more times, concluding that my first go was by far my favorite.  In each recipe I adjusted a bit here and there – kind and quantities of flours, amount of leveners etc.  I knew that:

  • I wanted them to be high in fiber / whole grain
  • I wanted them to be vegan
  • Obviously gluten free
  • Easy to assemble
  • I wanted them to be moist

Check, check, check, check, check.

I brought the batch upstairs to some neighbors: we all have dogs and now and then gather for walks, a glass of wine or some delicious food.  One is a private chef and the other is just really good with food, so they’re great to run recipes by.  The chef remarked that the flavor was “perfect, perfect, perfect”.  But he had no advice as to how to get them to taste chewier, like a real donut.  Because while these do taste amazing, the texture is more like a moist cake than a donut.  Making them gluten free and vegan… gonna be hard to get the chew.  I’m still working on it, but let’s just say that these are a delicious take on a classic donut.  Their guests noted that the pumpkin flavor was full throttle, the texture was soft, the flavor balance was perfect and they might even fare well after a day or two of drying out a bit.  I didn’t take any home with me – so they were a hit.

For this recipe:

I recommend having all ingredients at room temperature or slightly warm.  Like a basic cake recipe, you want the ingredients to meld slowly and not be shocked into expanding and then collapsing.

This recipe does NOT use xanthan gum.  I usually do, in everything.  But with this I found the absence of it made for a better texture given the amount of starch in the recipe already, as well as the flax, which also binds things together.

Teff is wonderfully high in protein and fiber and the world’s smallest grain so it’s extremely fine and works well in this kind of recipe.  If you can’t find teff flour, I’d suggest amaranth or quinoa – because of the moist pumpkin and spices, the flavors get absorbed well and give you all the punch-packing nutrients.

I tossed some in cinnamon and sugar, made quick glaze for others with almond milk, powdered sugar and nutmeg, brushed some with melted coconut oil and then dunked them in sugar… have fun.

Let me know what you think.  What’s your favorite gluten free donut recipe? I want to try it!

This pumpkin at my family’s home made me happy…

So I STOLE and MADE DONUTS OUTTA IT! Just kidding… I used the kind in a can… organic…

Pumpkin Spice Donuts

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
  • Print

Preheat oven to 325°.  Lightly grease donut pan.

Whisk together in a small bowl:

  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot starch (or tapioca starch)
  • 1/4 cup teff flour
  • 1 Tbsp sweet rice flour (or sticky rice flour)
  • 1 Tbsp flax meal
  • 1 1/4 tsp. baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice

Whisk together in a large bowl:

  • 1/2 cup palm sugar (or white sugar)
  • 1/2 cup pumpkin puree
  • 3 Tbsp coconut oil or canola oil
  • 3/4 cup almond milk, warm, with 1 1/2 tsp white vinegar

Whisk dry ingredients into wet until thoroughly combined.

Bake for 15-18 minutes or until springy to the touch.


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