I picked up a donut pan a few weeks ago and have been dying to try it out. I’ve never made baked donuts and wasn’t expecting the results to be anywhere near similar to a traditional fried donut, but was pleasantly surprised by the texture and flavor that resulted.
I chose pumpkin spice as the flavor for this first batch because I was scared anything vanilla based would just taste like a cake or cupcake in a donut shape. Plus, with all the “pumpkin spice latte” talk that’s been flying around I’ve had it on my brain. Isn’t it more about the spice than the pumpkin, though? When it comes to Autumn-time, nothing seems more in-season than nutmeg, cinnamon, and all spice.
Once the batter is mixed up you’ve got to get it from the bowl into the circular wells of the donut pan. I would highly suggest using a piping bag for this. It made the process quicker and much neater than my attempts with a spoon alone. Plus, I found that the donut wells filled more evenly that way, resulting in uniform donuts.
The other tip from the original recipe that I would suggest sticking to is to only cinnamon-and-sugarize the donuts you plan on eating that day. Since each donut is dipped in butter before being coated in cinnamon and sugar they get soggy if left overnight. Instead, just leave the extras naked, store them in an air-tight container, and do the dipping before you have them a day or two later.
Hot donuts on a cool saturday morning, otherwise known as the best way to begin a weekend, will definitely be happening again in the near future – maybe with a glaze next time, just to switch things up!
Pumpkin Spice Donuts
Source: Blue Eyed Bakers
For the Donuts:
1 and 3/4 cups flour
1 and a 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 and a 1/2 teaspoons vanilla extract
3/4 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup milk
For the Coating:
1/2 cup butter, melted
2/3 cup sugar
2 tablespoons cinnamon
Preheat the oven to 350 degrees.
Butter a donut pan and set aside.
In a medium sized bowl, mix flour, baking powder, salt and spices together. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the oil, brown sugar, egg, vanilla, pumpkin and milk.
Slowly add the flour mixture to the wet ingredients and mix until just combined.
Using a pastry bag, fill each donut cup (almost to the top) with the batter.
Bake 12-15 minutes.
Turn donuts out onto a wire rack and allow to cool slightly.
Meanwhile, melt the butter in one bowl and combine the sugar and cinnamon in another.
When donuts are still hot (but cool enough to touch), quickly dip each into melted butter, then coat in the cinnamon-sugar mixture.
Note: No donut pan? The original recipe says it can be adapted for mini muffins by baking muffins for 10-12 minutes then follow the same procedure for coating.