Pumpkin Spice Doughnuts

And hello again to you too! I have been a busy bee lately, unfortunately not doing what I love, but here I am. Up at 6am with a sad five year old, and the next thing I know I am piping my batter into the doughnut pan. Thanksgiving is upon us and who would I be if I didn’t take full advantage of my passion for pumpkin?!

I have been trying to make a great tasting doughnut that isn’t too unhealthy and that a glaze will set on. Pumpkin is very oily, which is why it can be a great substitute for oil! BUT, if you plan on baking the doughnuts, you need to make sure you use the right ratio of pumpkin to everything else 😉 Otherwise you will have one hell of a time trying to dust or ice your delicious breakfast (or anytime) treat!

For this recipe I baked my doughnuts and made sure to watch them very closely in the oven so they did not bake too long and end up dry and just plain old icky!

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Here is what you will need…

  • 1/2 C. Unsalted Butter, melted
  • 3 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1/2 C. Light Brown Sugar, packed
  • 1/2 C. Granulated Sugar
  • 1 1/2 C. Pumpkin puree
  • 1 tsp. Cinnamon
  • 1/4 tsp. Ginger
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 1 1/2 tsp. Baking Powder
  • 1 3/4 C. All Purpose Flour

Vanilla Glaze:

  • 1 C. Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 1 1/2 Tbsp. + 1/2 tsp.  Milk

Here was my process…

  1. Preheat oven to 350 degrees F, and grease doughnut pan(s).
  2. In stand up mixer beat together melted butter ( slightly cooled ), eggs, and vanilla until well blended.
  3. Add sugars, pumpkin, cinnamon, ginger, nutmeg and salt. Mix until combined well.
  4. Remove bowl from stand up mixer and fold in baking powder and all-purpose flour. Do not over mix the dough.
  5. Transfer dough from bowl into pastry bag. (If you do not have a pastry bag use a gallon size zip-lock bag and cut the corner off). Pipe the dough into the doughnut pan and smooth tops if necessary.
  6. Bake at 350 degrees F for 15 – 17 minutes.
  7. While doughnuts are baking prepare glaze. In a small bowl combine powdered sugar, vanilla and milk together and mix until very smooth. If you feel like the glaze is too thick add 1/4 tsp. of milk at a time until you reach the desired consistency.
  8. Allow to cool for two minutes before transferring to a wire rack to cool completely.
  9. Once cooled, glaze your little heart out! Take each doughnut and dip the top in the glaze. Allow the excess glaze to drip off before returning it to the rack.

These are a greatly delicious treat to enjoy with coffee or milk or with bacon! I am one proud mama today!

Please enjoy, and as always…..

Happy Baking!

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Dusted Pumpkin Cake Doughnuts

Hello! It has been far too long and I miss this greatly! I have not given up baking at all. SO….many life changes since I left, I am now living on beautiful Bainbridge Island in Washington, I have fallen deeply in love with my best friend and we are living a very happy life. It is about time! September in Washington is a little on the cool side and my favorite season, the Holliday Season, is upon us yet again! I have so many ideas and so much time to perfect them! Today, I present you with Pumpkin Cake Doughnuts! Baked not fried, and so delicious! Even kids like them… well the food adventurous ones at least.

This doughnut is as moist as a cake and the cinnamon sugar-coating makes for the perfect combination of textures! The actual doughnut is moist without being dense, and let me tell you, eighteen doughnuts seem to vanish quite quickly around here. I’m not sure if it is my guy or the five-year old, haha, lets just blame them. 😉 What can I say, they are hard not to eat!

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Here is what you will need…

Doughnuts

  • 1/2 C. Vegetable Oil
  • 3 large Eggs
  • 1 1/2 C. Pumpkin Puree, I like to roast my own pumpkin…. but feel free to use canned pumpkin!
  • 1 1/2 C. Granulated Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 1/2 tsp. Salt
  • 1 1/2 tsp. Baking Powder
  • 2 C. All Purpose flour + 1 Tbsp…. tricky I know!


Coating
1/2 C. Sugar
2 tsp. Cinnamon

Here was my process…

    1. Preheat oven to 350 degrees F and grease doughnut pan.
    2. Take a large mixing bowl with the pumpkin puree and beat eggs in one at a time until smooth. You know how I love my wooden spoons, so for this recipe I used none other than my trusty wooden spoon!
    3. Then add sugar, salt, cinnamon and nutmeg until everything is incorporated.
    4. In a separate bowl sift flour and once sifted add baking powder. ( *Make sure to add 1 Tbsp. of Flour to the 2 C.)
    5. Slowly combine the dry ingredients with the pumpkin mixture and mix until sooth, it really shouldn’t take that long.
    6. Once combined, spoon (with a regular kitchen spoon) batter into prepared doughnut pan.
    7. Bake for 15 minutes, let cool slightly on a cooling rack before coating.
    8. Once doughnuts have cooled take each doughnut and dip face down into sugar and cinnamon. It is best to place a cookie sheet under the cooling rack to catch the excess coating that falls from the doughnuts. If it is humid this might be difficult!

 

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Enjoy with friends at the park, or at home with the family…. or sneak them with your afternoon coffee for a little extra pick-me-up!

Happy Baking!