Fall is in the air and nothing celebrates this season like pumpkin spice anything. Between the football games and the leggings, the cooler temps and the falling leaves there is nothing more I love than baking and cooking this time of year. Every year I get crazy about a certain food and I cook or bake the heck out of it. This fall I will be making tons, I mean tons of these pumpkin spice donuts and sharing them with anyone who wants them.
These donuts are easy to make but because it is baked instead of fried it will be more like a cake donut and lower in fat compared to its fried counterpart. So lets get started shall we. Get you apron on and your hair pulled back, nothing worse thank finding hair in your breakfast.
Gather and measure all your ingredients. Measuring your ingredients ahead of time helps make the mixing process go faster. Measuring is my favorite thing in cooking and baking. Then I can really get into my imaginary cooking show and start throwing in the pre-measured ingredients like a pro. What? you don’t have an imaginary cooking show? You don’t talk to the non existent camera man? Well you should cause it’s fun 🙂
Gather and measure up all your ingredients and put it all in pretty bowls. Just like these.
Remember I replaced the egg with applesauce and used full fat milk this time around.
Mix all the wet ingredients (brown sugar, milk, applesauce, oil, pumpkin and vanilla) a bowl large enough to hold all of it and then slowly add in the dry ingredients (flour, baking powder and spices).
Mix well, just well enough to where all the dry ingredients are incorporated in with the pumpkin mixture. I used a mixer but better yet use a whisk to avoid over mixing.
Fill a pastry bag or a gallon size baggie with the mix and fill up your donut pans. I used two six count donut pan for this particular recipe.
Bake at 350 degrees for about 11-12 minutes. You can do the toothpick comes out clean test or the push in a bit and if it spring back to shape it’s done test. Either test will give you a cooked donut. Please Do-Nut wait for it to turn golden brown, it already is.
Let it cool on a cooling rack, once cooled dunk donut in some melted butter (unsalted kerrygold is my favorite) and then dip into the sugar and cinnamon mixture. Please use your hands here otherwise the soft donut might crumble and break, in which case feel free to just add some vanilla ice-cream to it and eat it. 🙂
Once it’s all dipped and sugared up enjoy. I like it warmed up a bit and enjoyed with my favorite hot chocolate.
This is by far one my family’s fall favorite breakfast. I have made the batter a couple of days before and just kept it refrigerated and it’s ready to get pipped in the mold and baked in the morning. This is delicious for dessert as well. Hope you love it like we do! I hope you have an amazing week and make it a great day!
1 3/4 cups flour (you can use whole wheat if you like but the texture might be compromised)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg (i used 2oz original applesauce)
1 1/2 teaspoon vanilla extract
3/4 cup canned pure pumpkin (not pumpkin pie mix)
1/2 cup milk (i use whole milk)
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you’re a cinnamon lover)
Preheat oven 350 F. Butter a donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes). 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 hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.