It’s practically November and I haven’t even made anything with pumpkin yet. What a travesty.
It’s really hard to get into the Autumn mood when Los Angeles is still having 90 degree days. Let’s just say I think long and hard before turning on the oven. Fortunately, we did have some rain and so I jumped on the opportunity to get in the kitchen and bake.
I thought it appropriate that I should make these delicious little doughnuts. Pumpkin, spice and sugar; best combination ever. You will need a doughnut pan for this but you can find them everywhere nowadays.
Wonderful breakfast treat especially while tucked up in a blanket on the couch with a cup of coffee; a great way to start the day.
This is the pumpkin base that you’ll mix in with the flour and spices.
Here I am using my 16 inch pastry bag. If you don’t have one of these you can just use a gallon freezer bag and cut one of the corners out. Or you can just spoon it in.
Hot out of the oven!
This is the cinnamon sugar station. First you quickly dunk the doughnut into the butter and then into the cinnamon sugar mixture. Quick note, I thought that more butter was better but really you just need a quick dunk.
I made a few with some icing. Good but I like the cinnamon sugar better. Enjoy!
Pumpkin Spice Doughnuts
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon mace (if you don’t have mace, a little extra cinnamon or nutmeg will do)
1/4 teaspoon ground cloves
2/3 cup vegetable oil
1 cup brown sugar
2 teaspoon vanilla extract
1 1/2 cup canned pumpkin
1 cup milk
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (you can add more if you really like them spicy)
Preheat oven 350 F.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together all the wet ingredients – eggs, oil, brown sugar, vanilla, pumpkin and milk until combined.
Add the dry ingredients slowly add the dry ingredients into the mixture and stir until just combined, being very careful not to over mix. Using a large pastry bag (or a gallon freezer bag with one of the corners cut out) fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing.
Bake for 12 -15 minutes, until donuts spring back when gently pressed. Turn donuts out onto a wire rack and allow to cool for a few minutes. While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still very warm, quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.
You can make these ahead, just keep them covered and warm and do the butter sugar coating right before you serve them.
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