Pumpkin Donuts

Last month I was in love with bananas, couldn’t get enough of them. But with the haste of a school girl’s infatuation, that crush quickly dissolved as my affection turned to pumpkins… I think the pumpkin is like the banana of autumn. Their puree’s are pretty much interchangeable in recipes, making it easy to keep your flavours seasonal (if you’re into that kind of thing)… It’s unfortunate that many people think that they don’t like the taste of pumpkin, as their exposure has usually been limited to pumpkin pie. If this is a concern for you, start baking and stop worrying! My experience has been that many people can’t quite put a name to the flavour, they just know it’s yummy… For the record, I don’t like pumpkin pie either.

One way I’ve been using pumpkin has been in donuts. Not the raised and fried kind. These one’s are baked using those cute donut trays that have been popping up in baking stores. This recipe rises nicely and produces a nice, soft, pillowy donut. Their texture firms up to a more traditional donut feel, if you can wait overnight. Also, it’s best to sugar coat them when you are going to serve them, as the sugar will liquify overnight… Dave has given these a big thumbs up, consuming several batches over the past few weeks.

This recipe makes a lot of donuts, so I make only half batches when I bake them. Although, I suspect they would freeze well, and could be sugar coated after they have thawed.

 

 

 

 

Pumpkin Donuts

1 cup Granulated Sugar

3 cups All-Purpose Flour

1 tbsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1/2 tsp Pumpkin Pie Spice

3/4 cup Canola Oil

1 3/4 cup Pumpkin Puree (not pumpkin pie filling)

3/4 cup Non-Dairy Milk

1 tsp Apple Cider Vinegar

2 tbsp Maple Syrup

 

Pre-heat oven to 350°F and prepare donut trays.

Stir together the sugar, flour, baking powder, baking soda, salt, and spice. Set aside.

In another bowl, mix the oil, pumpkin puree, milk, vinegar, and maple syrup. Add the wet ingredients to the dry and mix well.

Fill the donut molds about 3/4 full and smooth the tops (perfection is not essential). Bake for about 15 minutes, until they are round and golden (a toothpick will come out clean). Remove from oven and let cool in trays for about 5 minutes, before transferring to rack.

Stir together 3/4 cup granulated sugar and 3 tbsp of cinnamon. Melt 3 tablespoons of margarine… When donuts have cooled, brush one with melted margarine and roll in sugar mixture (you can also put sugar mixture in a bag and shake instead). Repeat with each donut.

Makes 15 – 18 donuts.

 

 

7 thoughts on “Pumpkin Donuts

  1. Now these sound absolutely delicious Starr. You would think that with all the goodies that Dave is digesting he would be the size of a barn. What is your recipe for keeping him so slim?
    All kidding aside these doughnuts sound delightful and I would
    love to have one with my morning coffee. As you know I do not like pumpkin pie either but you sure make these sound very tempting!

    • Actually, Dave doesn’t eat a lot of the baking. I take most of it to work and share with the people there there… As for what he does eat, I can only attribute it to his amazing metabolism.

    • I’m not a fan of at home frying. Yes, there’s the oily, splattery mess, but I hate wasting all the oil required to do the job… Maybe I’ll have too just bite the bullet and have a deep fried weekend of bannock, donuts, and “tofish” and chips… Oh that could be so bad :-)

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