I’m a lover not a fighter. I’m a baker not a fryer. There’s something frightening about frying things in oil: the bubbling, the splattering, the idea of cold water and burn ointment. Nope – frying things is not for me. I’ll leave that to the professionals – the baking bankers, accountants and pharmacists of the world. Still, for a girl who loves doughnuts but hates frying, what’s there to do? Well, you can march – if you’re in the mood – I wasn’t so I drove – to the nearest baking goods store, and buy yourself a doughnut mold pan.
Even though doughnuts may seem scary, they’re not. The doughnut dough in this recipe is similar to muffin dough and we’re all familiar with that non-intimidating grandma of baked goods, the muffin. No, the only thing that should scare you about doughnuts is the way they can magically turn into muffin (tops) if you have little to no self control (like me) and don’t drag yourself to do some exercise (also like me). Then they’ll end up around your waist and where does that leave you but standing in front of the bathroom mirror wondering why your jeans don’t fit (this may or may not have happened to me yesterday).
But that’s okay. What’s a life, nay, what is a fall season without pumpkin recipes, and pumpkin doughnuts! And with this pumpkin doughnut recipe you can have your pumpkin spiced doughnut and be able to make it too!
The following recipe was adapted from Can You Stay for Dinner, a blog by Andie Mitchell http://www.canyoustayfordinner.com/2012/11/04/warm-and-spicy-baked-pumpkin-donuts/
Cinnamon and Sugar Pumpkin Doughnuts
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 ¼ teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon + a little more allspice (I like a little extra spice in mine)
1/4 teaspoon ground cloves
1/3 cup applesauce
1/2 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon maple syrup
3/4 cup canned pumpkin
1/2 cup milk
For Coating – the messy good stuff:
1/4 cup butter, melted
1/2 cup sugar
1 tablespoon cinnamon
– Preheat oven 350 F. Grease your doughnut pan and set aside.
– In a medium bowl, whisk flour, baking powder, salt and spices together and set aside.
– In a large bowl, whisk together applesauce, brown sugar, egg, vanilla, maple syrup, pumpkin, and milk until combined.
– Slowly add the dry ingredients into the mixture and stir until just combined – don’t over-mix that pretty orange dough
– Carefully spoon the batter into the doughnut molds filling each nearly to the top.
– Bake for 12-15 minutes, until the doughnuts are nice and plump and slightly firm.
– Gently remove doughnuts and place on cooling rack.
While the doughnuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.
When donuts are just barely warm, use a pastry brush to spread a thin layer of butter onto each of those little beauties. Make sure you don’t get over-excited with that butter like I did the first time; otherwise, you’ll end up with mushy doughnuts the next day.