I know it isn’t really the season for pumpkin anymore, but over Christmas break I had meant to make these donuts, and never quite got around to it!
So a couple weeks ago for small group, I gave them a whirl, and they were FANTASTIC! I modified the recipe to have a bit more spice in it, refrigerated overnight to make the dough more workable, and baked instead of fried.
Next up to try is a yeast version of these!
Baked Pumpkin Donuts
(modified from Pinch My Salt)
- 3 1/2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 – 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/8 teaspoon cardamom (or you can leave this out if you increased the other spices)
- 1 cup sugar
- 3 tablespoons unsalted butter (or use salted butter and leave out the salt), room temp
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 tablespoon molasses
- 1 cup canned pumpkin puree
Whisk the flour, powders, and salt with spices.
With an electric mixer, beat sugar and butter until well blended, but grainy.
Fold the flour mixture into the pumpkin mixture, mixing only until flour is blended in.
Cover bowl and refrigerate dough overnight for easier handling.
When the dough is chilled well, lightly flour your work surface.
Flour a round cookie cutter (so it doesn’t stick to the dough – it’s still a fairly sticky dough) and start cutting out the donut shapes.
Preheat oven to 350 degrees Fahrenheit. Place the donuts on a parchment paper-lined cookie sheet.
Allow to cool slightly, then dip in melted butter and a cinnamon and sugar mixture.