Baked Pumpkin Spice Donuts

madnad

I love donuts. I mean… I REALLY love donuts. Warm greasy sugared rings from the seaside, or light as air Krispy Kremes, it doesn’t matter. I have a Homer Simpson level of appreciation. This house does not own a deep fat fryer for this very reason. I would be tempted to make them far too often.

The first time I heard of a baked donut, I was understandably sceptical. The first time I tasted a baked donut, I was converted. Sure, the texture is more like cake, and there isn’t that crisp slightly grease laden crust, but they sure are delicious. These spiced pumpkin donuts are the dessert this season deserves.

BAKED PUMPKIN SPICE DONUTS

Baked donuts flavoured with pumpkin and spices, and dusted in cinnamon sugar

COURSE: Dessert
CUISINE: American
SERVINGS: 12
AUTHOR: www.mutherfudger.co.uk
INGREDIENTS
  • 120 ml Vegetable Oil
  • 3 Large Free Range Egg
  • 300 g Pumpkin Puree
  • 1 teaspoon Vanilla Extract
  • 300 g Caster Sugar
  • 2 teaspoons Pumpkin Spice Mix see below
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 240 g Plain Flour
  • 3 tablespoons Cinnamon Sugar see below
INSTRUCTIONS
  1. Pre-heat the oven to 180ºC / 350ºF / Gas Mark 4
  2. In a large mixing bowl, whisk together the oil, eggs, pumpkin, vanilla and sugar until smooth and the sugar has disolved
  3. In a separate bowl, sift together the spices, salt, baking powder and flour
  4. Add the dry ingredients to the wet and mix until no dry ingredients remain
  5. Spoon the mixture into a 12 holed (or two 6 holed) donut pan filling each hole up to the top. You want the mixture to rise above the pan to give you a nice round donut
  6. Bake for 18-20 minutes or until a skewer comes out clean. Leave to cool for a few minutes in the pan
  7. Sprinkle the cinnamon sugar onto a baking sheet, then gently tip the still warm donuts into the sugar. Sprinkle sugar over the underside of the donuts (the side that was against the pan) and leave to cool
  8. Gently tip off any excess sugar and serve. Use any left over sugar for topping porridge, muffins, or French toast
RECIPE NOTES

Recipe: Pumpkin Spice Mix Recipe

Recipe: Cinnamon Sugar Recipe

Author:

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