How much pumpkin can one pack in a single bite? There is pumpkin present in various forms from the donut to the streusel – pumpkin puree, pumpkin seeds and pumpkin pie spice. If you wish to be zero-waste, you could even roast the pumpkin seeds along with the pumpkin for the streusel. I tried to do that; it was time-consuming shelling the pumpkin seeds, and then dehydrating time, but that’s all part of the fun! The seeds you get from pumpkins are also likely less mature and more tender than the ready-shelled green pumpkin seeds most of us are familiar with.
This recipe is adapted from my Raw Vegan Banana Nut Bread, swapping pumpkin puree for the bananas, and goji berries for walnuts. Regarding the pumpkin puree, I have seen raw recipes using raw pumpkin puree made by blending uncooked pumpkin, but I have used roasted pumpkin puree here. I find raw pumpkin puree too fibrous with a bitter aftertaste; the cooked puree is easier on the digestion and more pleasing. You may choose to use raw pumpkin puree if desired. Apart from the pumpkin being cooked, this recipe is low temperature baked in the dehydrator, vegan, gluten-free as well as oil-free, apart from cacao butter in the glaze.
The crunchy pumpkin seed streusel is the highlight in this donut. It is the perfect foil to the doughy donuts. As these donuts are not baked or leavened, it is denser than regular donuts. Psyllium husk, when used judiciously, helps to improve the mouthfeel and lighten the donut. However like chia seeds, it absorbs and holds on to moisture, so be sure to hydrate yourself well with these donuts. A Pumpkin Eggnot with these pumpkin donuts is the perfect fall season tea time!
Pumpkin Spice Donuts with Pumpkin Seed Streusel (Unbaked, Vegan)
A low-baked donut pumped with pumpkin puree, alive with pumpkin pie spice, and topped with crunchy raw streusel packed full of pumpkin seeds. A healthy treat that will give you pumpkin to talk about this fall!
Pumpkin Spice Donuts
- 72 g (3/4 cup) oat flour
- 84 g (scant 1 cup) activated pumpkin seed flour or almond flour
- 20 g (2 tbsp) golden flax seed powder
- 14 g (4 tbsp) psyllium husk powder (3%)
- 1 tsp pumpkin pie spice (see Notes for DIY)
- 1/4 tsp Saigon cinnamon powder
- 1/8 tsp Himalayan salt
- 166 g (heaping 2/3 cup) pumpkin puree (see Notes)
- 68 g (4-5 no) pitted Medjool dates
- 27 g (3 tbsp) goji berries, soaked in water for 15 minutes and drained
White Chocolate Glaze (Sugar-Free)
- 30 g (3 tbsp) cacao butter, melted
- 8 g (1 tbsp) lucuma powder
Pumpkin Seed Streusel
- 37 g (1/4 cup) activated pumpkin seeds
- 7 g (1 1/2 tbsp) coconut flakes
- 7 g (1/2 tbsp) tahini or nut/seed butter of your choice
- 12 g (1 1/2 tbsp) coconut sugar
- 1/4 tsp pumpkin pie spice (see Notes for DIY)
- Pinch Himalayan salt
For the Donuts
In a food process or blender, blend the pumpkin puree and dates together to form a smooth paste.
In a large bowl, combine the dry ingredients (oat flour, almond flour, flax, psyllium husk, pumpkin pie spice, cinnamon and salt). Add the pumpkin mixture and mix with a spatula for about 5 minutes, or until slightly tacky dough is formed.
Fold-in the rehydrated goji berries, then let the dough rest in a covered bowl for 20 minutes for the flours, flax and psyllium to hydrate and soften.
Divide the mixture into eight equal portions of about 50 g each, and press each portion into a donut mold. Place the mold in the freezer for at least 2 hours, or until frozen solid.
Unmold the frozen donuts and place the donuts on a dehydrator screen. Dehydrate at 46°C (115°F) for 4-6 hours, or until a crust forms on the outside.
Store the donuts in the refrigerator or freezer until ready to glaze.
For the Glaze (with optional tempering)
Non-tempered glaze (less stable at room temperature). Place the cacao butter and lucuma in a bowl, and put the bowl in the dehydrator to warm the cacao butter. Once the cacao butter is fully melted, mix well to a uniform sauce. Have the donuts and streusel ready to proceed with glazing.
Tempered glaze (more stable at room temperature). Using a bain marie and thermometer, warm the cacao butter and lucuma to 46°C (115°F). Once you achieve the goal temperature 46°C (115°F), immediately remove the bowl from the heat source. Place the bowl in the refrigerator for 5 minutes, or until cooled to 28°C (82°F). Seed with a small block of solid cacao butter. Warm the cacao butter back to 31°C (88°F), then from the heat source immediately. Have the donuts and streusel ready to proceed with glazing.
For the Pumpkin Seed Streusel
In a spice grinder, pulse the pumpkin seeds and coconut flakes three or four times. Be careful not to over pulse as you want to keep some texture. Transfer the mixture into a bowl, then mix in the remaining ingredients.
Spread the mixture in a single layer on dehydrator trays lined with paraflexx sheets. Dehydrate at 46°C (115°F) for 12-16 hours, until fully dry and crisp. Store in an airtight container at room temperature until ready to use.
Mise en place: have ready the cold donuts, white chocolate glaze and streusel in a bowl. Dip one donut in the glaze and immediately dip in the bowl of streusel. The glaze will harden quickly on the cold donuts so it is important to work quickly. Place the glazed donut on a tray. Repeat with remaining donuts. Place the glazed donuts in the freezer or refrigerator to set. Store the glazed donuts in the freezer for up to 3 weeks or in the refrigerator for up to 1 week.
Pumpkin Pie Spice
Use 16-4-4-2-1 ratio of cinnamon, ginger, nutmeg, allspice, cloves.
4 tbsp cinnamon powder
1 tbsp ginger powder
1 tbsp nutmeg powder
1 1/2 tsp allspice powder
3/4 tsp cloves powder
Roasted Pumpkin Puree
1 pumpkin, halved (buttercup, kabocha, red kuri or blue; avoid sugar pumpkins which tend to be watery, stringy and bland.)
Preheat the oven to 175°C (350°F). Place the pumpkin halves cut-side down on a lined baking tray. Roast for 45-60 minutes, or until collapsed and extremely tender when pierced with a knife. Cool until you can handle it comfortably. Scoop the pumpkin flesh into a blender or food processor. Blend on high speed until smooth and creamy.