Pumpkin Ginger Donuts with Chocolate Ganache and Candied Pepitas- Vegan and Gluten Free

• Produce

  • 1 tsp Ginger
  • 1/3 cup Pumpkin puree, unsweetened

• Canned Goods

  • 1/2 cup Coconut cream, canned unsweetened
  • 1/2 cup Coconut milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Beet sugar
  • 8 oz Chocolate chips
  • 1 1/2 cups Gluten free flour
  • 1/2 tsp Nutmeg
  • 1 generous pinch Of cinnamon
  • 1/2 tsp Salt
  • 1/4 cup Sugar
  • 1/4 tsp Xanthum gum

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 2 1/3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Pepitas, raw

• Other

  • 2 tablespoons aquafaba (canned chickpea liquid

Found on heatherchristo.com

Ingredients

• Candied Pepitas:
• 2 tablespoons aquafaba (canned chickpea liquid)
• 1 cup raw pepitas
• ¼ cup sugar
• generous pinch each of cinnamon, cayenne and kosher salt
• Pumpkin Ginger Donuts:
• ½ cup coconut milk
• 2 teaspoons apple cider vinegar
• 1 ½ cups Gluten Free Flour
• ½ cup beet sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon xanthum gum
• ½ teaspoon nutmeg
• 1 teaspoon ginger
• ⅓ cup unsweetened pumpkin puree
• 2 tablespoons coconut oil, melted
• Chocolate Ganache:
• ½ cup canned unsweetened coconut cream
• 8 ounces chocolate chips
• 1 teaspoon coconut oil
• Candied Pepitas:
• 2 tablespoons aquafaba (canned chickpea liquid)
• 1 cup raw pepitas
• ¼ cup sugar
• generous pinch each of cinnamon, cayenne and kosher salt
• Pumpkin Ginger Donuts:
• ½ cup coconut milk
• 2 teaspoons apple cider vinegar
• 1 ½ cups Gluten Free Flour
• ½ cup beet sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon xanthum gum
• ½ teaspoon nutmeg
• 1 teaspoon ginger
• ⅓ cup unsweetened pumpkin puree
• 2 tablespoons coconut oil, melted
• Chocolate Ganache:
• ½ cup canned unsweetened coconut cream
• 8 ounces chocolate chips
• 1 teaspoon coconut oil

Directions

• Preheat the oven to 350 degrees.
• For the Candied Pepitas: In a medium bowl whisk the aquafaba until it gets frothy. Add the pepitas and toss them to coat with the aquafaba. Sprinkle the sugar over the seeds and toss them to coat. Add the pinch of cayenne, cinnamon and a good little sprinkle of kosher salt. Toss together and place on a sheet pan lined with a silpat or a piece of parchment. Bake at 350 for 10 minutes until golden. Let the sugar cool and then break it up into small pieces.
• For the Pumpkin Ginger Donuts: Prepare two 6-donut pans with baking spray or melted coconut oil.
• In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
• In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the pumpkin and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients.
• Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
• Add the batter to a greased doughnut pan, filling each half way.
• Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
• To make the ganache: In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the donuts finish baking and cooling to room temperature.
• Dip the top of each doughnut in the glaze and then sprinkle them with the candied pumpkin seeds and set aside to let the ganache set up (or enjoy immediately!)
• Preheat the oven to 350 degrees.
• For the Candied Pepitas: In a medium bowl whisk the aquafaba until it gets frothy. Add the pepitas and toss them to coat with the aquafaba. Sprinkle the sugar over the seeds and toss them to coat. Add the pinch of cayenne, cinnamon and a good little sprinkle of kosher salt. Toss together and place on a sheet pan lined with a silpat or a piece of parchment. Bake at 350 for 10 minutes until golden. Let the sugar cool and then break it up into small pieces.
• For the Pumpkin Ginger Donuts: Prepare two 6-donut pans with baking spray or melted coconut oil.
• In a small bowl, combine the coconut milk and the vinegar and set aside for 10 minutes.
• In the bowl of a standing mixer fitted with a whisk attachment, combine all of the dry ingredients. Add the pumpkin and the melted coconut oil to the coconut milk and vinegar and then add them to the dry ingredients.
• Mix well until you have a thick batter. I then transfer the batter into a large Ziploc bag and snip off the corner to make a piping bag. This is the easiest way to handle the sticky batter.
• Add the batter to a greased doughnut pan, filling each half way.
• Bake the doughnuts at 350 degrees for 8-10 minutes. Set aside to cool.
• To make the ganache: In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the donuts finish baking and cooling to room temperature.
• Dip the top of each doughnut in the glaze and then sprinkle them with the candied pumpkin seeds and set aside to let the ganache set up (or enjoy immediately!)