The kids are back to school, the leaves are changing colours and the mornings are getting chilly – that means that pumpkin spice is in the air! There’s no better way to welcome the fall weather than to bake treats that are spiced with cinnamon and nutmeg and make your house smell like a warm hug.
These pumpkin doughnuts will do just that – gently spiced with cinnamon, nutmeg and cloves, and flavoured with real pureed pumpkin, it’s the perfect on the go snack for those crisp mornings. They’re topped with a light glaze and sprinkled with cinnamon sugar for an extra treat, which also makes them perfect for a non-traditional Thanksgiving dessert. The best part about these doughnuts is that they’re baked – no mess from frying! All you need to do is pick up a doughnut pan, which are generally available at any kitchen supply store, and you can be making these cakey, soft, delicious treats anytime!
Pumpkin Spice Doughnuts
- 1/2 cup vegetable oil
- 3 large eggs
- 1 to 1 1/2 cups dark brown sugar sugar
- 1 1/2 cups pumpkin purée (canned pure pumpkin – not pumpkin pie filling)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each
- ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons unbleached all-purpose flour
- 1 cup sifted icing sugar
- 2 tablespoons milk
- pinch of salt
- 1/3 cup granulated sugar + 2-3 teaspoons cinnamon, mixed together
- Preheat the oven to 350°F. Lightly grease two standard doughnut pans. (Or use one and bake in batches)
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Fill the wells of the doughnut pans about 3/4 full; this is super simple if you use a piping bag or ziplock bag with the tip cut off to easily pipe the batter in evenly.
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- Whisk the icing sugar and milk together to form a thick glaze. While the doughnuts are still warm (but no longer fragile), gently dip them into the glaze, then set on a wire rack. Sprinkle generously with the cinnamon sugar.
- Cool completely, and store (not wrapped tight) at room temperature for several days.
Yield: 12 doughnuts or 15 muffins.
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Aleshia Pinto is a food blogger and carb enthusiast, who creates recipes aimed at bringing people together. Her blog, less with bread, is a collection of traditional and non traditional Italian recipes inspired by the seasons and current cravings. On any given day, she can be found planning her next dinner series or daydreaming about pasta!
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