Marfigs' Munchies

Adventures in vegan eats and feats

Pumpkin glazed doughnut holes


“You’ll never gain weight from a doughnut hole.”

I must admit that in blue times I turn to a splash of Tori Amos and sweets, which all in all is not a bad combination. Trilling at the top of one’s lungs is a lot easier when you’re in a house and not an apartment block, though I think my neighbours can still hear every squeal and off-key note, but I’m sure they can also smell all the delicious goodies I’ve been baking in my shiny new oven, so boo for them. More sweets for me! dippeddonutholessplash

bakeddonutholesI’ve been wanting to make something like this for a long while now, and had intended to make it for my dad actually before they left for Morocco, since he really likes the glazed doughnut holes from the shops. Of course it’s Marfigified and there’s an actual serving of veggies in there, but it is ridiculously good, even without the glaze!dippingdonutholesI must admit that I’m personally not a huge fan of refined sugar and rarely, if ever, use it for my own personal munching, but for something as occasional as this I think it’s worth a splash into new territory, and each ball is filling and satisfying enough that you don’t have to eat the entire pan-ful to get your sense of indulgence fixed, unlike the store-bought stuff which I could easily have finished in its entirety and more back in the day. dippingdonutholes1When a friend went overseas she left me some awesome baking utensils as well as the castor sugar and icing sugar which I used for the meringues and now this, because I had absolutely no idea what to do with it otherwise. It’s actually wonderful to have such rare treats now and again because it’s fun to have fun with food rather than being too mindless about it or seeing it as a chore on the other end of the spectrum.dippeddonutholes2With uncapped internet comes lots of opportunities to watch really random documentaries, so I’ve been looking at everything from history to ED, the last being something that’s more and more apparent in the real world, since I’m always incredibly curious and hyper aware of people’s relationships with food. Some of my new colleagues eat chocolate bars and chips with relish and to some degree I’m in awe of that, but on the other hand I’ve also been seeing people who have such clear avoidance of certain foods that it makes me want all the more to embrace a carefree attitude to what should be so simple: fuelling your body and enjoying the tastes, textures and occasions around food. Food is not merely fuel to me and it never will be: it’s also infused with memories; links to people, places and times, as well as a way forward. Well, these doughnut holes, aside from being incredibly tasty, are also a way to indulge my nostalgia as well as indulge my sweet tooth without breaking my mind or the body bank, so to speak.dippeddonutholes4

Ingredients (makes 14):

Doughnut balls:

  • 3/4 cup + 2 TBSP pumpkin purée
  • 2 TBSP non-dairy milk
  • 1 cups light wholewheat flour
  • 2 tsp baking powder
  • 1 vegan powdered “egg”
  • 2 TBSP cinnamon
  • pinch salt
  • Optional: 1/4 cup sweetener of choice


  • 3/4 cup icing sugar
  • 10 TBSP lemon juice
  • 3 tsp cinnamon


  1. Preheat oven to 180C and line a baking tray.
  2. Mix the dry ingredients in a large bowl, then stir in the wet ingredients until combined.
  3. Roll into heaped TBSP-sized balls, bake 20 minutes, flip, bake 5 minutes more.
  4. When completely cooled, mix the icing sugar and lemon juice until smooth and dip each ball in so that it’s covered all round.
  5. Splash on cinnamon.
  6. Set back on the baking tray and place in fridge for 1 hour to set before munching.
  7. Store in fridge.

dippeddonutholes5 dippeddonutholes7Oh boy, when these goodies are floating around in icing it’s difficult not to get giddy and spend the next hour prowling outside the fridge, but when you bite into it the swoosh of delicious, sweet flavour hits you like a bomb. The lemon in the glaze really gives it that bit of difference to a straight-up sugar rush, and the cinnamon gives your tastebuds something to savour. I admit I called these doughnut holes but since I’ve never made actual doughnuts I don’t think the batter is quite the same, but whatever. Yum buns? dippeddonutholes9 dippeddonutholes8Can I just say how shiny these are? I had such a time of glee whilst dunking and swirling these in icing sugar that I forgot for a while where I was and what else was going on in the world, and sometimes that’s the best reason to have a baking spree or making something. Jaimi from One Green Planet recently emailed me about this image of Snow White in the kitchen, and that’s pretty much how I felt with these: magical and whimsical.dippeddonutholes17dippeddonutholes16Sometimes one definitely needs a bit of whimsy to inject into the day, when things can get a bit scraggly and a little too real. At the moment it’s good to get some peace and play introvert, since going outside seems to trigger the reality that my family is gone and that despite four years technically not being so long, when you’re trying to live in the moment each moment can be an eternity. So stuff like these delightful doughnut balls are my way of not watching the paint dry but playing on a canvas of the culinary sort. Once the oven gets switched on and I can sit and deeply ponder measurements and other weird things then everything goes into a beautiful state of calm. Thank goodness for having passions even in the midst of other chaos! dippeddonutholes13These treats make a pretty snazzy snack and can even be sliced open for a little nut or seed butter, and if you want a fruitier edge to it you can always skip the icing and drizzle some thick date syrup on top for good measure. You can also fold some homemade jam in to the batter… this is pretty much a very modifiable base for munchies, which is the best kind! Sometimes one doesn’t always have the ingredients on hand or the patience, so versatility and working off the seat of my pants is a big part of my process, which makes everything all the the more glee-inducing when it comes out perfect.
dippeddonutholes15And so we plod off into another day! I’m off soon to the cat shelter to go drop off the vet cards for the three foster kittens I’ve had for almost five months. I took them in to be sterilized yesterday and ended up leaving them there after speaking to a fellow volunteer. There’s been a spat of adoptions lately of older teens and cats and I’m hoping the good luck streak extends to them, since there hasn’t been any interest except for their one brother who recently got adopted. It’s also a good excuse to check up to see if they’re doing ok, but I can imagine it’s no fun living in a cage after growing up in a quiet environment. I figure it’s a learning curve for everyone and they need to get used to more noise and other sensory input. For my next batch of fosters I plan to shift around the entire “airlock” room to put in a bigger table so we can watch series there and have a radio playing, and basically get them used to more normal, everyday sounds so that they appear less skittish to strangers when they’re totally brazen with me. ❤achillespawprettyparis3threemeows1

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “Pumpkin glazed doughnut holes

  1. Pingback: Chocolate fudge swirl muffins | Marfigs' Munchies

  2. Pingback: Lazy WIAW | Marfigs' Munchies

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