I can’t remember when I ate my last “real” doughnut. The truth is, I’ve never been a big fan of those sweet rings. Still, I’m fascinated with the long-lasting passion and enthusiasm they seem to provoke in everyone else! At pastry school I learned how to make the traditional deep-fried sugary recipe, but this one is something totally different. In fact I shouldn’t even call them doughnuts…These also happen to be vegan, gluten -and refined sugar- free. Sounds better, right? They are baked instead of fried, and made with roasted pumpkin purée, the best espresso coffee from La Marzocco, lots of warm spices and other wholesome organic ingredients. Convinced? Then why not give them a try?

INGREDIENTS

FOR THE DOUGHNUTS (makes 8 big doughnuts or 15 small ones (or a combination of both sizes))
  • 100g (3 3/5 oz) buckwheat flour

  • 80g (3 oz) coconut sugar (pulverized in a blender or food processor)

  • 50g (1 4/5 oz) gluten-free oat flour

  • 25g (0.9 oz) potato starch

  • 2 tsp Ceylon cinnamon

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp pink Himalayan salt

  • 1/2 tsp nutmeg, freshly grated

  • 1/2 tsp vanilla powder (or the seeds of 1 vanilla bean)

  • 1/4 tsp ginger

  • 1/4 tsp cardamom

  • 1/8 tsp cloves

  • 250g (9 oz) roasted pumpkin purée (*see instructions)

  • 120g (1/2 cup) full-fat coconut milk (50% coconut, water)

  • 80g (1/4 cup) date syrup

  • 3 Tbsp extra virgin coconut oil, melted

  • 2 shots (25g/2Tbsp) espresso coffee from La Marzocco

FOR THE FROSTING
  • 100g (1/4 cup + 1 Tbsp) date syrup

  • 60g (1/4 cup) full-fat coconut milk (50% coconut, water)

  • 75g (1/3 cup) roasted pumpkin purée

  • 2 shots (25g/2 Tbsp) espresso coffee from La Marzocco

  • 2 Tbsp extra virgin coconut oil, melted

PREPARATION

INSTRUCTIONS
  1. Start baking your pumpkin (I used a medium size red kuri – also called Hokkaido – squash). This can be done one or two days ahead. Preheat the oven to 350ºF (180ºC/160ºC fan) and line a baking pan with parchment paper.

  2. Cut the pumpkin in half and bake cut side down for 1 hour until soft.

  3. Once it has cooled down, scoop out the flesh removing all the seeds. Mash the flesh using a fork, making sure you get a very smooth pumpkin purée with no lumps. Set aside or refrigerate if using the next day.

  4. To make the doughnuts, preheat the oven to 375ºF (190ºC/170ºC fan) and grease your molds or pans with a small amount of coconut oil. Set aside. If you don’t have a doughnut pan and need to buy one I recommend you purchase silicon molds because they are easier to unmould, clean, and store.

  5. Combine all the dry ingredients in a bowl (sifting the flours first) and mix well using a whisk.

  6. In a separate large bowl, add 250g (9 oz) of the roasted pumpkin purée, the coconut milk, date syrup, espresso coffee, and coconut oil and whisk vigorously until creamy and well combined. You can also use a blender if your pumpkin purée is not very smooth.

  7. Continue gently folding the dry ingredients into the wet, using a spatula, until just combined.

  8. Pipe the batter evenly into each doughnut cavity using a big pastry bag (cutting off the end). You can also spoon the batter into the molds although I find it very messy. Fill each mold just three-quarters full so that the doughnuts have room to rise.

  9. Bake until a knife or toothpick inserted in the center comes out clean, 12 minutes for the mini doughnuts and 15 minutes for the larger ones.

  10. Allow the molds/pans to cool for about 10 minutes.

  11. Flip the molds over a plate and pop out the doughnuts (be careful because they are very light and fluffy!) then transfer them to a wire rack to cool.

  12. To prepare the coffee caramel frosting blend all the ingredients in a blender or food processor until creamy.

  13. Store in the fridge to set a bit until the desired consistency is reached.

  14. Once the doughnuts are completely cool, gently dip each one into the coffee caramel cream.

  15. Enjoy with a cup of coffee for extra yumminess!

*STORAGE: Although they are better the day of or day after baking, the frosted doughnuts can be stored in the fridge for up to 4 days. Alternatively, without the frosting, they will keep, well covered at room temperature, for up to 4 days.

*Note: I recommend making the frosting the day or night before so that it can set in the fridge.