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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Pumpkin Spice Donuts

By Chef Linda

When the weather turns cooler, pumpkin and spice seem to top the list of comfort flavors we crave. Why not start the day with these delightful, seasonal donuts that are super easy to make. Some of the best donuts are made with yeasted dough and then deep-fried but when that's too much to handle, a simple batter like this one and a donut pan will do the trick. Look for donut pans in various sizes online, in Kohl's, BB&B, or your favorite kitchen store. I like the little mini-size pan but that's just because I can fit the whole donut in my mouth in one bite without missing a single crumb.

Ingredients

 ½ teaspoon apple cider vinegar (or white vinegar)
 ½ cup unsweetened non-dairy milk
 ½ cup canned pumpkin
 ½ cup packed brown sugar
 ¼ cup unsweetened applesauce
 2 teaspoons vanilla extract
 1 cup all-purpose flour
 ½ cup whole wheat flour
 3 teaspoons baking powder
 ¼ teaspoon baking soda
 ½ teaspoon salt
 1 ½ teaspoons ground cinnamon
 ½ teaspoon ground cloves
 ½ teaspoon ground nutmeg
 1 teaspoon ground ginger
 Large zip top bag or pastry bag
Cinnamon-sugar topping
 ¼ cup granulated sugar
 2 teaspoons ground cinnamon

Directions

1

Preheat oven to 350ºF. In a small bowl, mix together vinegar, non-dairy milk, pumpkin, sugar, applesauce, and vanilla.

In a large bowl, mix together the flours, baking powder, baking soda, spices, and salt. Pour the wet ingredients into the bowl with the dry ingredients and stir gently to combine.

Spoon the batter into the zip-top bag and twist the top so no batter can escape. Holding the twisted end of the bag, cut the corner off the end so that the opening is about 1/4-inch wide. Alternatively, use a pastry bag with a large, plain tip. Pipe the batter around the holes in the donut pan. Bake for 10 to 12 minutes or until springy when touched. Let cool just for a few minutes.

While the donuts are baking, mix together sugar, and cinnamon in a small wide bowl or in a large ziplock bag. Once the donuts have cooled slightly, place them in the bowl or bag with the cinnamon-sugar, a couple at a time, and toss or shake to coat. Lift out gently and place on a cooling rack. Serve immediately.

Pumpkin Spice Donuts
IngredientsDirections

Pumpkin Spice Donuts

DifficultyModerateCook Time12 mins
YIELDS
About 2 dozen mini-sized donuts

INGREDIENTS

 ½ teaspoon apple cider vinegar (or white vinegar)
 ½ cup unsweetened non-dairy milk
 ½ cup canned pumpkin
 ½ cup packed brown sugar
 ¼ cup unsweetened applesauce
 2 teaspoons vanilla extract
 1 cup all-purpose flour
 ½ cup whole wheat flour
 3 teaspoons baking powder
 ¼ teaspoon baking soda
 ½ teaspoon salt
 1 ½ teaspoons ground cinnamon
 ½ teaspoon ground cloves
 ½ teaspoon ground nutmeg
 1 teaspoon ground ginger
 Large zip top bag or pastry bag
Cinnamon-sugar topping
 ¼ cup granulated sugar
 2 teaspoons ground cinnamon

DIRECTIONS

1

Preheat oven to 350ºF. In a small bowl, mix together vinegar, non-dairy milk, pumpkin, sugar, applesauce, and vanilla.

In a large bowl, mix together the flours, baking powder, baking soda, spices, and salt. Pour the wet ingredients into the bowl with the dry ingredients and stir gently to combine.

Spoon the batter into the zip-top bag and twist the top so no batter can escape. Holding the twisted end of the bag, cut the corner off the end so that the opening is about 1/4-inch wide. Alternatively, use a pastry bag with a large, plain tip. Pipe the batter around the holes in the donut pan. Bake for 10 to 12 minutes or until springy when touched. Let cool just for a few minutes.

While the donuts are baking, mix together sugar, and cinnamon in a small wide bowl or in a large ziplock bag. Once the donuts have cooled slightly, place them in the bowl or bag with the cinnamon-sugar, a couple at a time, and toss or shake to coat. Lift out gently and place on a cooling rack. Serve immediately.

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