Baked Pumpkin Spiced Doughnuts

Autumn is such a beautiful season. Leaves change through a rainbow of green, yellow, gold, orange and rust. Low sunlight casting a golden glow on days that are spared from wind and rain ravaged storms. Autumn is a season of transition. Summer salads gradually disappear, replaced by comforting soups, stews and roasts. These Baked Pumpkin Spiced Doughnuts not only look autumnal, they warm the senses with long since forgotten spices.

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Baked Pumpkin Spiced Doughnuts so tender.

Inspiration hit to make these Baked Pumpkin Spiced Doughnuts after reading a similar recipe from Baker By Nature. Never having baked with pumpkin purée before, the first batch had me hooked. Since, as is the nature of most bakers, after testing, the recipe needed a little tweaking to accommodate our family’s taste preference, a second batch was the made the following day.

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts such a warming, welcoming treat.

Baked Pumpkin Spiced Doughnuts really are the beautiful ochre colour that can been seen in the photographs. The spiced sugar sparkles in the low afternoon sunlight. For once there wasn’t a temptation to sprinkle with glitter

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts you may fall in love with these.

While the inhabitants of North America’s continent have been using pumpkin in pies, cakes and bakes for many years, over the pond we have been missing out. It seems that here in the U.K. we tend to carve out a stinky, cabbage smelling pumpkin at Halloween, without a thought to eating the flesh. Yes I know we eat butternut squash, in fact I put it in this Roasted Garlic Butternut Squash Soup. However, I cannot feel as though we are losing out.

Pumpkin purée lends a tenderness to the crumb of these doughnuts that has to be tasted to be believed. The flavour is subtle, allowing the pumpkin spice mix to compliment, rather than overwhelm it. Finishing with a sprinkle of cinnamon spiced sugar creates the contrast in texture and awakens the senses. Not quite as light as a fried doughnut, yet delicious in its own right.

FF Baked Pumpkin Spiced Doughnuts
Baked Pumpkin Spiced Doughnuts all natural colour and flavour.

Becky’s recipe for Pumpkin Pie Spice Mix:

4 tbsp Ground Cinnamon

3tsp Ground Ginger

2 tsp Ground Nutmeg

2 tsp Ground Allspice

1 tsp Ground Cloves

Mix together and store in an airtight jar.

Making the Baked Pumpkin Spiced Doughnuts:

Recipe: Makes 7-8 Baked Pumpkin Spiced Doughnuts

50g Unsalted Butter – melted and cooled plus extra butter for greasing the doughnut tin.

80g Pumpkin Purée – available at Sainsbury’s

145g Full Fat Natural Yoghurt – I use Yeo Valley

1 Large Free Range Egg

185g Plain White Flour

1tsp Baking Powder

1/8tsp Salt -I use Maldon

1.5tsp Pumpkin Spice Mix – Becky’s recipe

75g Soft Light Brown Sugar

To coat the Doughnuts:

60g Unsalted Melted Butter

75g Granulated Sugar

2tsp Ground Cinnamon

Method: 

Preheat the oven to 180C/160C fan, gas mark 4.

  • The baked doughnut tins I use are from Wilton and on testing did not need greasing. However, brushing the doughnut tin with melted butter is recommended.
  • In a large bowl add the flour, sugar, baking powder, salt and pumpkin spice. Stir with a balloon whisk, breaking up any lumps in the sugar. Dry ingredients.
  • In a jug or smaller bowl add the pumpkin, yoghurt, egg and melted butter. Whisk together lightly with a fork until the mixture is a uniform orange colour. Wet ingredients.
  • Make a well in the centre of the dry ingredients and pour the wet ingredients in. Stir with a spoon until just combined. Similar to making a muffin mix.
  • Fill a piping bag, fitted with a circular nozzle, approximately 1.5 – 2 cm diameter, with the doughnut batter.
  • Pipe 7-8 doughnuts into the tins.
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Baked Pumpkin Spiced Doughnuts in the making.
  • Place the doughnut tins in the centre of the oven and bake for 13-15 minutes – mine took 13 minutes.
  • The doughnuts will be firm, with a little spongy give when pressed, slightly golden and look a little crinkled on top when baked.
  • Once the doughnuts are baked remove from the oven and immediately tip out on to a cooling rack.
  • Whilst the doughnuts are cooking melt the butter to dip them in. 30 seconds on medium was sufficient in our microwave. Ensure the bowl is big enough to take a  complete doughnut if you choose to dunk.
  • Next place the sugar and cinnamon in a bowl, ensuring it is big enough as before and mix to combine.
  • While the doughnuts are still warm, dunk, or as I did, brush all over with melted butter. Remembering to turn the doughnut to ensure even coverage.
  • Immediately after either dunk the doughnut in the spiced sugar, or sprinkle over the sugar while the doughnuts are on the rack.
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Coating the Baked Pumpkin Spiced Doughnuts in butter and spiced sugar.
  • Having tried both dunking and brushing/sprinkling methods, the second method was preferred
  • In reality, brushing with butter used exactly the same amount as dunking them. The choice really is yours.
  • As a family, although utterly delicious, we decided that the first batch of doughnuts were too sugary. Yes that really is possible 😉.
  • Finally, when dunking the doughnuts in the sugar, the butter made the spiced sugar damp. An example of this can be seen in the photograph below. Therefore, I decided to sprinkle them with sugar, resulting in less sugar sticking, whilst keeping its sparkly appearance.
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Baked Pumpkin Spiced Doughnuts accompanied by hot mocha drinks with a dash of ginger syrup.

Serve immediately, with a warming drink.

Mr Sherick’s Chocolate Chip Latte Shake was heated in a jug with a little extra milk, poured into fancy glasses and given a splash of bla ginger syrup. The drinks were then topped with mini gingerbread sprinkles. Resulting in a Cafe Culture experience at home.

For those of you who would rather not, or cannot go out, especially when the weather is bleak, here is the ultimate Cafe treat!

If you have enjoyed the recipe for Baked Pumpkin Spiced Doughnuts you may also enjoy these:

Chocolate Fudge Brownie Bites

FF Baked Pumpkin Spiced Doughnuts
Chocolate Fudge Brownie Bites

Mascarpone Topped Carrot Cake

FF Baked Pumpkin Spiced Doughnuts
Mascarpone Topped Carrot Cake

Crunchy Vanilla Shortbread

FF Baked Pumpkin Spiced Doughnuts
Crunchy Vanilla Shortbread

Served slightly warm these doughnuts truly are at their best. The recipe makes 8 individual Baked Pumpkin Spiced Doughnuts and unless you are baking for more I really wouldn’t recommend doubling it. Preparation time is scarcely 10 minutes max and these are definitely better eaten the day they are made. That said, kept in an airtight container they will last an extra day. Pinged for 10 seconds in the microwave and they are almost back to freshly baked tenderness.

Finally as a result of making these  doughnuts and vamping up the mocha shake, I now am able to have a Cafe treat at home. Such a treat. Most of all, you could treat a friend, relative or neighbour, to a Cafe Culture experience at home. Experiences are always better shared, as is food.

Sammie xx

Why not take a look at my friend Becky’s blog?

It’s full of fantastic recipes and is written in a step-by-step style. You are sure to enjoy her Pumpkin Spice Pumpkin Bisuits.

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Strawberry Whipped Cream Giant Doughnut

Ooh this Strawberry Whipped Cream Giant Doughnut has been made twice now, once using regular flour and then using gluten free flour. Nobody could tell the difference! Delicious, light vanilla sponge, sandwiched with strawberry jam, whipped cream and topped with chocolate piped strawberries.

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    Strawberry Whipped Cream Giant Doughnut perfect with fresh summer fruit.

Piping the strawberries with white and dark chocolate takes this cake to the next level in terms of prettiness. That said, beautiful, lush summer strawberries, left un piped would still look fabulous.

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Strawberry Whipped Cream Giant Doughnut such a pretty cake.

Having made this cake with both whipped cream and whipped buttercream, I have to say we all preferred the whipped cream. I have given quantities for buttercream in the recipe for those who prefer it.

I don’t know about you, but I love making the most of our delicious, homegrown, seasonal strawberries in summer. Yes I am guilty of buying the occasional punnet of imported ones during the colder months. With the invention of poly tunnels and huge greenhouses, we are increasingly able to buy British grown berries over a longer period. Thank you farmers!

FF Strawberry Whipped Cream Giant Doughnut
Strawberry Whipped Cream Giant Doughnut this is the gluten free version.

As you can see from the photographs there is no real visual difference between the gluten free and regular Strawberry Whipped Cream Giant Doughnut. Only the size of the strawberries! The ones in the photo above were huge, which made them easier to pipe. Whereas the smaller ones were more tricky. If possible choose longer strawberries as they look more effective with the piping on. That said, I’d definitely choose flavour over size any day. The strawberries above may have been big, but they were also utterly delicious!

How do I tell if they are going to taste good? I smell them. If the punnet smells of warm summer strawberries they will taste delicious, however, if you can barely detect that delicious strawberry smell, move on as they will be bland.

Both of these giant doughnuts were made to go with afternoon tea and they were a huge hit. So, whether you are on a restricted diet or not, you can make this Strawberry Whipped Cream Giant Doughnut and feast!

Recipe: Strawberry Whipped Cream Giant Doughnut serves 8-10

225g/8oz  Plain White Flour – or gluten free flour I used Doves Farm

2tsp Baking Powder – ensure certified gluten free

225g/8oz Unsalted Butter at room temperature – plus a little extra for greasing the silicone doughnut moulds.

225g/8oz Caster Sugar

1/4tsp Salt I use Maldon

5 Large Free Range Eggs

1tsp Vanilla Bean Paste – or Vanilla Extract – I use Nielsen-Massey

10 Good Quality Strawberries

2tbsp Good Quality Strawberry Jam – I used Hartleys Best Strawberry Jam

300mls Cold Double Cream – alternatively for buttercream use 300g/11oz icing sugar and 150g/5oz butter and a drop of vanilla extract

50g/2oz White Chocolate

50g/2oz Dark Chocolate

Optional – edible glitter

Method: Preheat the oven to 160C/140C fan, gas mark 3

  • Grease both the silicone doughnut moulds thoroughly with butter. Place on a large baking tray.
  • Into a large bowl add the butter, sugar and salt.
  • Whisk/beat for a good few minutes – 5 minutes ideally – until pale and creamy.
  • Add in the vanilla bean paste (or extract) and beat until incorporated.
  • Next add all 5 eggs. Continue whisking/beating until the mixture is pale and creamy. If the mix looks as though it has split (curdled) add 1 tablespoon of the weighed flour, continue mixing and it will pull back together.
  • Sift in the flour (gluten free or regular) and the baking powder.
  • Fold in the flour until just combined.
  • Divide the batter equally between the 2 doughnut moulds.

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    These silicone doughnut moulds from Lakeland are so easy to use.
  • Place the baking tray into the centre of the oven and bake for 30-40 minutes.
  • The sponge is baked when it is a golden colour and springs back when lightly pressed – note – the gluten free doughnut was slightly paler than the regular doughnut, this is nothing to worry about.
  • Once baked remove the baking tray from the oven and allow the doughnuts to cool for 10 minutes before turning them out on to a cooling rack.
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Leave the doughnut halves to cool completely on the rack.
  • Whilst the doughnut’s are cooling, break up the white and dark chocolate and place into separate heatproof, microwaveable bowls. Zap until just melting and stir until completely melted. Fill 2 small disposable piping bags with each melted chocolate. Snip off the very end, leaving a small hole. Place the strawberries on baking parchment or a silicone mat placed on a baking tray (helpful if you need to move them). Pipe some with white chocolate zig zags and others the same using dark chocolate. Allow to set, in hot weather pop in the fridge for a few minutes to set.
  • When completely cooled place one doughnut half, flat side up on to a board or plate.
  • Whisk the cream (or icing sugar/butter/vanilla) until it holds its shape (or until the buttercream is pale and creamy).
  • Spoon the strawberry jam on to the base of the doughnut and spread so that it almost reaches the edges.
  • Fill a disposable piping bag, fitted with a large star tip, with the cream/buttercream.
  • Pipe some cream on top of the jam.
FF Strawberry Whipped Cream Giant Doughnut
Strawberry Whipped Cream Giant Doughnut – luscious swirls of cream inside the doughnut!
  • Place the other half of the doughnut, flat side down, on top of the base.
  • Pipe swirls of cream/buttercream around the doughnut and then pipe stars around the centre, on the side.
  • Top the swirls with chocolate piped strawberries and sprinkle with edible glitter.
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Beautiful swirls of whipped cream are topped with chocolate piped strawberries.

Make sure you take a photo of your beautiful Strawberry Whipped Cream Giant Doughnut, as once it is assembled I can guarantee that it will not last long!

I have specified more strawberries in the recipe than you see on the cake. This is so that everyone gets a delicious, chocolate piped strawberry with their slice.

Served with a proper cup of tea, I can think of no better way than feasting on this delicious treat any afternoon.

I bought the giant doughnut silicone mould from Lakeland at a silly price in the sale. That said, they are so much fun, I’d happily pay full price for one!

If you have enjoyed the recipe for Strawberry Whipped Cream Giant Doughnut then you may like these too:

Raspberry and Cream Giant Doughnut

FF Strawberry Whipped Cream Giant Doughnut
Raspberry and Cream Giant Doughnut

Black Forest Giant Doughnut

FF Strawberry Whipped Cream Giant Doughnut
Black Forest Giant Doughnut

Loveliest Lemon Curd Cake

FF Strawberry Whipped Cream Giant Doughnut
Loveliest Lemon Curd Cake

The idea of Afternoon Tea really appeals to me. Even if I can’t be fussed to make finger sandwiches and the like, making a treat for Sunday afternoon, where we sit down and enjoy as a family, is becoming a tradition.

Quite often I will bake the cake/giant doughnut on the Saturday, ready for icing the following day. We give a lot of the sweet treats that I make away. Primarily because as a family we love sharing, we are also conscious of our health too.

If you have family traditions I’d love to hear about them. Leave a comment for me to read in the comments section?

Sammie xx

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