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!

This post contains Amazon Affiliate links. If you clicked the link then made a purchase, a small percentage of the sale price would be paid to this me. It doesn’t cost you anything more but it helps keep the lights on over here!

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!

 

Baked Pumpkin Doughnuts

Yield: 60

Cook Time: 10 minutes

Total Time: 10 minutes

Print

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!

Did you make this recipe? Use #tppbrecipe and share!

Please leave a comment on the blog or share a photo on Instagram

 

---

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!

Share Me!