baked pumpkin doughnuts

Doughnuts with hole as my mum used to call them when I was staring at the american style doughnuts with my nose stick to the shop’s pane, still cause some sentiment in me. As polish doughnuts are big balls of yeasted deep fried pastry filled usually with jam and the holed ones are still very ‘american’ for us here and were always a symbol of everything what America means. Originally fried in a deep deadly hot oil but usually not many of us want to play with it. What is more, such fatties are hard to wolf in big amount whilst those baked are lighter, healthier and ready in half an hour. Sure, the taste is a bit different but still great. They remind muffins, just are bit denser, but if you don’t have a specific pan you can easily bake them in a muffin pan. So they have almost-muffin-taste and their simplicity which can allay the real doughnuts sentiment. When we also put some root flavoured pumpkin puree into the batter we can obtain wonderfully fall tea treat. Because apart from pumpkin another fall characteristic is stardust.

ingredients:

  • 285 g all puropuse flour
  • 1 i 3/4 teaspoon baking powder
  • 1 i 1/3 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 160 g granulated sugar
  • 145 g light brown sugar
  • 125 ml canola oil
  • 1 i 1/2 cup (365 ml) pumpkin puree
  • 3 eggs

topping

  • 1/3 cup sugar
  • 1 i 1/4 teaspoon ground cinnamon

method:

  • Pre-heat the oven to 175 C degrees. Grease lightly with canola oil or butter the doughnut pan and flour the wholes, remove the remaining flour or line muffin pan with papers
  • In a bowl mix together flour, salt, spices and baking powder. In a separate bowl beat egss with both kinds of sugar, pumpkin puree and oil, do not leave any lumps so mix carefoully
  • Add dry ingredients to wet ones and mix to combine, do not overmix. Pour the batter to the doughnut pan filling each wlohe 3/4 deep or same with a muffin pan
  • Put to the hot oven and bake for around 12 minutes or untill toothpick comes out clean
  • Meantime prepare the sugar topping: In a paper bag mix sugar with cinnamon. When doughnuts are ready and still warm put one each time into the bag, close tightly and shake so the sugar will cover the doughnuts. Cool on the wire wrack. If baking muffins, sprinkle them with sugar over the top

baked dougnuts recipe

pumpkin doughnuts with cinnamon sugar

pumpkin doughnuts

 

source of recipe: Cooking Classy

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