Hello doughnuts!!! Again....hehe. I do realize that my last recipe post was Apple Fritters. My name is Kelsey, and I'm apparently a doughnut-aholic. #noshame
Besides, these ones are baked, so they're totally healthy! Right? ;)
I must say that out of all the doughnuts I've ever made, my Baked Apple Cider Donuts from a couple of years ago are still my favourite....maybe. Definitely in my Top 2. They are so dang good, don't take as long as yeast doughnuts, and there's no frying involved. So naturally I decided to adapt that recipe into one that uses pumpkin! And here it is. So so good!
yields: approximately 12 doughnuts
2 cups all purpose flour
3/4 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 tsp all spice
2 tbsp unsalted butter, melted
3/4 cup pureed pumpkin
1/4 cup buttermilk [or 1/4 cup of milk with 1/2 tsp of vinegar....let stand for 5-10 minutes before using]
2 tbsp butter, melted
1/4 cup brown sugar
1/4 cup white sugar
1 tbsp cinnamon
1) In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, cinnamon and allspice.
2) In a smaller bowl, mix together the softened butter with the eggs until fluffy (doing this ensures that your butter doesn't re-solidify once the cold buttermilk and pumpkin are added). Add buttermilk and pureed pumpkin, and mix well.
3) Pour wet ingredients into the dry, and stir until just blended. Try not to overmix! *You may need to add a bit more milk if your mixture seems to stiff - this will depend on how watery your pumpkin is (mine was pretty watery and I didn't try and strain any liquid out of it). The batter should spread pretty easily in the doughnut pan!
4) Spread the batter into a greased doughnut pan. I used a large spoon to drop the batter in, or placing your batter into a pastry bag to pipe into the pan makes the process nice and easy. Fill each mold about 3/4 full.
5) Bake at 350 degrees for 8-10 minutes, or until an inserted toothpick comes out clean. You may want to break open a test donut just to make sure the inside isn't gummy!
6) For the topping: melt the butter in a bowl that will fit a doughnut inside it. Then, dip each doughnut quickly into the butter, and then into the cinnamon sugar mixture.
*These are best on the first day, as they tend to get a bit soggy once you place them in a container.
Happy Fall to you! Now go on and make some doughnuts!