In The Kitchen
Pumpkin Spice Donuts
Pumpkin Spice Donuts brings out the best flavors of fall in a great breakfast treat. You don’t have to go to the donut store to get great fall treats!
What kind of pumpkin should I use?
Canned pumpkin and canned pumpkin pie mix may sound like similar products, but they possess distinct characteristics that set them apart. These pantry staples differ in their composition, flavor, and versatility, making it essential for consumers to understand the dissimilarities when embarking on culinary endeavors.
To begin with, the main distinction lies in their ingredients. Canned pumpkin solely consists of puréed pumpkin, offering a neutral and earthy flavor profile. It serves as a blank canvas for a myriad of recipes, allowing the cook to dictate the outcome. On the contrary, canned pumpkin pie mix is a concoction of pureed pumpkin combined with a pre-mixed blend of spices, such as cinnamon, nutmeg, and cloves. This pre-seasoning adds a distinct pumpkin pie flavor to the mix, making it ideal for those seeking to replicate the classic Thanksgiving dessert.
For this recipe you will need to use 100% Pumpkin in the can. You can find it here
Can I use fresh pumpkin?
Fresh pumpkin can be a delightful addition to various recipes, showcasing its unique flavor and texture. To make the most of a fresh pumpkin in a recipe, several steps should be followed.
Firstly, select a pumpkin that is small to medium-sized and feels firm to the touch. To prepare it for cooking, start by washing the exterior under cold water, ensuring all dirt and debris are removed. Next, carefully cut off the top with a sharp knife, creating a wide opening. Proceed to scoop out the seeds and stringy fibers with a spoon, saving the seeds for roasting later, if desired.
After preparing the pumpkin, it can be used in numerous recipes. For a classic pumpkin pie, the flesh should be peeled and cut into chunks. These chunks should then be boiled or steamed until tender. Afterward, mash or puree the cooked pumpkin until it reaches a smooth consistency. The pureed pumpkin can be incorporated into the pie filling along with other ingredients, such as sugar, spices, and eggs.
What kind of pan do I use?
The best pan I have found is the Wilton Donut Pan. I find it easier to use a icing bag or a zip loc bag with the corner cut off to flow the batter into these pans. This creates a nice round looking donut. You can find these pans here
Pumpkin Spice Donuts
Ingredients
- 2 Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Tsp Cinnamon ground
- 1/2 Tsp Ginger ground
- 1/4 Tsp Nutmeg ground
- 1/4 Tsp Cloves ground
- 3/4 Cup Brown Sugar packed
- 1/2 Cup Sugar granulated
- 1/2 Cup Butter melted
- 2 Eggs large
- 2 Cups Pumpkin Puree 15 oz. can
Cinnamon Sugar Coating
- 2/3 Cup Sugar granulated
- 2 Tsp Cinnamon ground
- 6 Tbl Butter melted
Instructions
- Preheat oven to 350˚. Grease a donut tin with non-stick spray and set aside.
- In a large mixing bowl, beat brown sugar, granulated sugar, butter, eggs and mix until well combined and smooth. Mix in pumpkin puree.
- In a medium bowl, mix together the flour, baking soda, baking powder, salt and spices. Mix into wet ingredients.
- Spoon or pipe batter into donut cavities. Bake 350˚ for 12-14 minutes or until batter springs back to the touch. Let donuts cool in the pan for a couple of minutes.
- For the topping, mix together the sugar and cinnamon. While donuts are still warm, lightly brush with butter and then dip them into the cinnamon sugar mixture. Place on a wire rack to cool.
