Ingredients
Flaky sea salt (such as Maldon), for garnish
1/2 teaspoon pumpkin pie spice
1/4 cup pumpkin puree
3/4 teaspoon Himalayan pink sea salt
1 1/2 teaspoons pure vanilla extract
3/4 cup coconut cream (top thick layer from can of full-fat coconut milk), refrigerated
1 cup coconut sugar
1-2 tablespoons coconut or vegetable oil (if needed, for dough)
2 teaspoons baking powder
1 cup cocoa powder (Guittard Cocoa Rouge)
1/2 cup coconut sugar
1 tablespoon pure vanilla extract
1 cup unsweetened soy milk (or almond milk)
15 ounce can red kidney beans
Step by step
First, rinse and drain the kidney beans and place them in your KitchenAid® Diamond Blender. Add the soy milk, coconut sugar and cocoa powder and blend together on the Mix (3) setting.
Then, transfer the mixture to the largest mixing bowl part of the KitchenAid® 3pc Ceramic Mixing Bowl Set and stir in the flour, baking powder and vanilla until the dough comes together smoothly and thoroughly mixed. If it seems a little dry, add a little more soy milk or a tablespoon or two of coconut or vegetable oil.
Spoon a couple of tablespoons of dough into your KitchenAid® Mini Doughnut Pans (fill to the top and smooth). This recipe makes approximately 16-18 doughnuts, so you’ll need at least 2 Mini Doughnut Pans or make them in 3 batches.
Preheat your KitchenAid® Convection Countertop Oven on 350° F. Bake the doughnuts in your preheated Countertop Oven for 10 minutes. Let them cool for a couple of minutes in the Mini Doughnut Pan, then remove and place them on a cooling rack while you make the Salted Caramel Pumpkin Spice Glaze.
To make the doughnut glaze, simply place all your ingredients (coconut sugar, coconut cream, vanilla extract, Himalayan pink sea salt, pumpkin puree and pumpkin spice) in a saucepan from a KitchenAid® 7-Ply Stainless Steel 10-Piece Set over medium-high heat.
Bring to a rolling boil, and continuously whisk for about 10 minutes until the glaze starts to thicken, caramelize, and turn a dark brown color (be careful to constantly watch and stir, and not let the caramel burn – reducing heat to medium-low if needed). Let the glaze cool to the side for a few minutes after it’s done to allow it to thicken a little more.
Spoon the glaze over the doughnuts on a baking sheet covered in foil or parchment paper and garnish with flaky sea salt. You can also top the doughnuts with some crushed nuts if you’d like (hazelnuts or pecans would be amazing!).
Note: The glaze can be made ahead of time and will keep in the refrigerator for up to 1 week. It can also be reheated in the microwave. Or let it come to room temperature before glazing the mini doughnuts.