Autumn is such a beautiful season. As 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. Because Autumn is a season of transition. Summer salads gradually disappear, replaced by comforting soups, stews and roasts. While these Baked Pumpkin Spiced Doughnuts not only look autumnal, they warm the senses with long since forgotten spices.
Baking Blogger Inspiration:
Inspiration hit to make these Baked Pumpkin Spiced Doughnuts after reading a similar recipe from Baker By Nature. Although I had never 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.
Baked Pumpkin Spiced Doughnuts really are the beautiful ochre colour that can been seen in the photographs. Also the spiced sugar sparkles in the low afternoon sunlight. So, for once there wasn’t a temptation to sprinkle with glitter!
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. Yet, 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. Because the flavour is subtle, it allows 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. Resulting in a not quite as light as a fried doughnut, yet delicious in its own right.
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
Preheat the oven to 180C/160C fan, gas mark 4, 350F.
Making The Pumpkin Spiced Doughnut Batter:
- 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.
Baking The Doughnuts:
- 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.
- As soon as the doughnuts are baked remove from the oven and immediately tip out on to a cooling rack.
Coating The Baked Pumpkin Spiced Doughnuts:
- While 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.
- Since trying both dunking and brushing/sprinkling methods, the second method is my preference.
- 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 makes 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.
Serve immediately, with a warming drink.
Cafe culture at home
I heated a Chocolate Chip Latte Milkshake in a jug with a little extra milk, poured into fancy glasses and given a splash of ginger syrup. The drinks were then topped with mini gingerbread sprinkles. Resulting in a Cafe Culture experience at home. Alternatively, make a hot chocolate and add a sprinkle of cinnamon or ginger spices.
Finally, for those of you who would rather not, or cannot, go out, especially when the weather is bleak, this is the ultimate, at home, Cafe Culture treat!
If you have enjoyed the recipe for Baked Pumpkin Spiced Doughnuts you may also enjoy these:
Chocolate Chip Pumpkin Loaf Cake
Easy Blackberry Oat Muffin Recipe
When served slightly warm I think that these doughnuts truly are at their best. While the recipe makes 8 individual Baked Pumpkin Spiced Doughnuts unless you are baking for more I really wouldn’t recommend doubling it. Because the 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.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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. Also, you are sure to enjoy her Pumpkin Spice Pumpkin Bisuits.
4 thoughts on “Baked Pumpkin Spiced Doughnuts”
Ah thank you Liz. I’m hooked. Head over heels in love with pumpkin purée. Anytime you’re in the country I’d make them for you, especially as I have found a reasonable supplier. Buying from Amazon was pricey! So glad you like the recipe x.
Hurrah! I’m THRILLED to see that you’ve joined the masses and discovered pumpkin puree! There is no turning back I hope you know! These doughnuts look amazing! There is a large coffee chain here that has a pumpkin spice doughnut featured on their menu but HOMEMADE…yours doughnuts would have them beat. What I wouldn’t give to help you and the fam test these out! Lovely recipe Sammie and love the photos! – Liz
These look really lovely Sammie I must give them a try soon – thanks for the mention
Thank you Becky, especially for the Pumpkin Spice Mix recipe. I’ve doubled it as I plan to make a lot of Pumpkin inspired bakes. Love you Pumpkin Cookies x.