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With their seasonal orange color, moist texture and delightful pumpkin flavor, these baked doughnuts are better-for-you, with less sugar and no hot-oil frying. Make them for breakfast, snacking or dessert, with a scoop of ice cream.
They also freeze nicely. The batter also keeps well in the fridge, in case you want to make a double batch, or prepare the day before to bake in the morning. They are not too pumpkiny—more pumpkin latte than pumpkin pie—so people who don’t like pumpkin can enjoy them, too.
All you need besides the recipe ingredients are doughnut baking pans. Or, you can make pumpkin muffins in your muffin pan.
Wilton Nonstick 12-Cavity Doughnut Pan
Fox Run Mini Doughnut Pan (buy 2)
Prep time is 15 to 20 minutes, baking time is 30 to 38 minutes.
For step by step photos, check out the King Arthur Blog.
RECIPE: BAKED PUMPKIN DONUTS
Ingredients For 12 Doughnuts, 24 Mini Doughnuts Or
1/2 cup vegetable oil
3 large eggs
1 cup granulated sugar*
1-1/2 cups pumpkin purée (plain canned pumpkin)
Make the batter the night before, then serve warm muffins at breakfast or brunch. Photo courtesy King Arthur Flour.
1-1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 teaspoon salt
1-1/2 teaspoons baking powder
1-3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour†
3 tablespoons cinnamon sugar or pumpkin-spice sugar
For The Topping
For spicier doughnuts, add more pumpkin pie spice or allspice, cinnamon, ginger/or and cloves.
1. PREHEAT the oven to 350°F. Lightly grease two 12-cavity doughnut pans or substitute (mini doughnut pans, muffin pans).
2. BEAT together until smooth the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Add the flour, stirring just until smooth.
3. FILL the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15 muffins, so you’ll need to use two muffin pans or bake them in two batches.
Baked pumpkin doughnuts, close up and delicious. Photo courtesy King Arthur Flour.
4. BAKE the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, bake for 23 to 25 minutes. While the donuts are baking, make the cinnamon sugar or pumpkin spice sugar, by mixing half spice with half superfine sugar. (You can pulse table sugar in the food processor to a superfine consistency.)
5. REMOVE the doughnuts from the oven. After about 5 minutes, loosen their edges with a knife or spatula and transfer them to a rack to cool. If you plan to eat them shortly: While the doughnuts are still warm, but no longer fragile…
6. GENTLY SHAKE them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar. NOTE that for the best appearance, it’s important to hold the cinnamon-sugar until you’re ready to serve the doughnuts. Store the rest without the cinnamon sugar (see the next step) and add it just before serving.
7. COOL the doughnuts completely and store at room temperature for several days. Do not wrap them tightly or enclose them in a plastic bag: Because these doughnuts are so moist, they will become soggy. We put ours in a plastic storage container, which allows air to circulate. You can also use a cake dome or a plate with an upended bowl; or use a baking pan covered with wax paper.
*The original recipe used 1-1/2 cups sugar, but cutting back to 1 cup is just as delicious (although slightly less tender—no big deal).
†To use self-rising flour instead of all-purpose flour (e.g. King Arthur Unbleached Self-Rising Flour), reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) of self-rising flour. Bake the doughnuts for about 18 minutes.
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