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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I am hosting a month long Halloween Link Party to celebrate Crafty October and would love for you to share your Halloween ideas – crafts, recipes, costumes, parties…anything goes, as long as it is family friendly! It’s my favourite time of year, (as you may well know!) and I can’t wait to see what you link up!