Baked Pumpkin Spice Doughnuts
These easy baked doughnuts scream autumn, with a cake like texture and white chocolate topping they are a must for pumpkin spice lovers.
Special Equipment
Ingredients
- 190 g plain / all-purpose flour
- 120 g dark brown soft sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda / baking soda
- 1 teaspoon pumpkin pie spice OR ½ teaspoon ground cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ground ginger + pinch cloves
- 1 teaspoon ground cinnamon extra for sprinkling
- Large pinch salt
- 70 g coconut oil melted OR 90ml / 3 fl oz vegetable oil
- 200 g pumpkin puree shop-bought or homemade (see notes)
- 60 ml / 4 tbsp milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 250 g white chocolate , bar not chips
- Oil spray flavourless
Instructions
- Preheat the oven to 180ºc/160ºc fan/350ºf/gas 4. Spray your doughnut tray(s) with the oil spray.
- Add all your dry ingredients to a large mixing bowl; flour, sugar, baking powder, bicarb of soda (baking soda), spices, and salt. Stir well with a balloon hand whisk.
- In a medium mixing bowl, melt the coconut oil (or add the veg oil). Then add the pumpkin puree, milk, vanilla extract and finally the eggs. Stir well using the same balloon hand whisk.
- Pour the wet ingredients into the dry and fold using a large metal spoon until no specs of flour remain.
- Either spoon the mixture into your doughnut tray, or add it to a piping bag or food bag and pipe it in. You’ll need to fill the cavities pretty much to the top, but not so much that the batter goes over the centre spoke.
- Bake for 11 minutes or until a skewer comes out clean. If you only have one doughnut tray, leave them to cool for a few minutes, then very carefully tip the donuts out onto a wire rack, tops down. You can use a knife to help you if they don’t come out easily. Then re-grease and add the remaining batter and bake your second batch.
- Once the doughnuts have mostly cooled, add the white chocolate to a fairly shallow but not too large a bowl, breaking into squares as you go. Then microwave the chocolate for 30 seconds, stir and microwave again in 20 second increments, stirring between each one until almost fully melted. Then stir well until completely melted.
- One by one, pick the doughnuts up carefully, holding the bottom and dip the top in the white chocolate, up to roughly where you see the half way line. Carefully set the doughnut back down on the wire rack, this time bottom side down. Once you’ve dipped all the doughnuts, sprinkle over a dusting of cinnamon. If your cinnamon pot has a sprinkler top, hold the pot high above the doughnuts and working quickly side to side, dust each one. Otherwise, you can put some cinnamon in a small tea strainer and dust them that way.
- You can eat immediately if you like. Carefully transfer leftover doughnuts to the fridge (left on the wire rack) to set the chocolate - just 20 mins should do it. After that, they can be stored in resealable food bags or a cake box in the fridge. Best served warm, just heat in the microwave for 15-20 seconds (one at a time).
Notes
How many doughnuts you get will depend on your doughnut tray cavity size and how much you fill them.
STORAGE
They will keep up to 1 week in the fridge in an air-tight container or resealable food bag. They also freeze really well, just defrost for 24 hours in the fridge and warm in the microwave as above before serving.
Nutrition
Calories: 340kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 42mgSodium: 213mgPotassium: 176mgFiber: 1gSugar: 27gVitamin A: 3530IUVitamin C: 1mgCalcium: 108mgIron: 2mg
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