Baked Pumpkin Doughnuts

Welcome to Day 9 of Crafty October – a month of Halloween ideas at The Purple Pumpkin Blog! Don’t forget to check out last year’s ideas if you need more inspiration.

I’ve been baking again today – I wanted to use up the other half of the canned pumpkin I used in yesterdays Spiced Pumpkin & Walnut Tea Loaf. I also wanted to make use of the doughnut baking tray I brought back from Florida, and so, today I have made Baked Pumpkin Doughnuts!

I’ve never made doughnuts before, so this was new territory for me, but I was excited to be trying out something new, and it was, dare I say it, easy!

As I said at the top of this post, I bought this pan when on holiday in the USA, but you can buy them here in the UK – at least, online you can. I bought both a mini doughnut pan and a regular size one too. I used the mini pan for this recipe and it made about 60 mini doughnuts!

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The mixture is simple and requires not much elbow grease to get it to the desired consistency. In a bowl I mixed eggs, sugar, pumpkin spices, oil, baking powder, puréed canned pumpkin and salt until combined. I then folded in plain flour until incorporated and I was then able to make my doughnuts.

The easiest way to decant the doughnut mixture into the pans is with a piping bag – or, if you don’t have one, a plastic food bag with the corner snipped off.

I first sprayed the pan with some oil spray and then piped in the batter – about half way up the sides.

Into the oven to bake for just 8 minutes, before turning out and cooling slightly before tossing in cinnamon sugar! These are more cakey than a regular doughnut, but oh my are they delish!

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Baked Pumpkin Doughnuts

Yield: 60

Cook Time: 10 minutes

Total Time: 10 minutes

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Ingredients

For the doughnuts

• 140ml sunflower oil
• 3 eggs
• 200g canned puréed pumpkin
• 320g caster sugar
• 2 tsp pumpkin spice (or 1 tsp cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger)
• 1 tsp salt
• 1 ½ tsp baking powder
• 360g plain flour
• oil spray for greasing

For the cinnamon sugar

• 2 tbsp sugar
• ½ tsp cinnamon

Instructions

1. Preheat the oven to 180C/Gas 4 and grease a doughnut pan with oil spray.
2. Make the cinnamon sugar by stirring together the sugar and cinnamon and pour into a food bag.
3. In a bowl, mix together the oil, eggs, pumpkin purée, sugar, spices, salt and baking powder until combined.
4. Sift in the flour and fold until incorporated.
5. Fill a piping bag or food bag (with the corner snipped off) with the doughnut batter and pipe into the doughnut pan - only about half way up the sides.
6. Bake for 8 - 10 minutes until they are risen. A skewer should come out clean to indicate that they are cooked through.
7. Leave to cool for a minute before turning out.
8. While still warm, place the doughnuts into the bag of cinnamon sugar and shake gently to coat. Serve and eat immediately!

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