Pumpkin Spice Doughnuts with Cinnamon Glaze by She Who Bakes.
This recipe really caught my eye this year! You see so many recipes for Pumpkin Pie but not much of anything else. The plan is to use up the leftover pumpkin from our annual pumpkin carving session.. It helps that it will make something super tasty!
Here’s what I am planning; Pumpkin Spiced Doughnuts. This recipe is courtesy of our fab guest blogger Britt, from She Who Bakes.
Ingredients for Doughnuts;
- 220g pumpkin purée
- 350g plain flour
- 100g brown sugar
- 2 large free range eggs
- 60g softened unsalted butter
- 2tsp baking powder
- 1tsp cinnamon
- 1tsp ground ginger
- 1tsp ground nutmeg
- 1tsp mixed spice
- ½ tsp salt
- ¼ tsp bicarbonate of soda
Ingredients for the Cinnamon Glaze:
- 300g icing sugar
- 1tsp cinnamon
- 2 tablespoons of water
Step 1: For the pumpkin purée; Cut off a section of pumpkin. De-seed, peel and cut into chunks.
Step 2: Weigh your chunks of pumpkin to 220g.
Step 3: Boil for 20 minutes or until soft. Then whizz in a food processor or mash! Then leave the purée to cool.
Step 4: Meanwhile, make your doughnut dough. Mix together your brown sugar and softened butter.
Step 5: Then add in your eggs. Once they have been mixed in, add in the flour, baking powder, salt, bicarbonate of soda and all the spices.
Step 6: Then add in your pumpkin purée.
Step 7: Mix on a high speed to create a wet dough.
Step 8: Now, if you had a doughnut pan, this is where you would spoon the mixture into the cavities. However, I am without one (if you were thinking of what to get me for Christmas…) so I had to improvise. The mixture is too wet to roll and cut out shapes. Instead I popped the dough into a piping bag and piped circles of the dough onto a lined baking tray.
Step 9: Bake for 10-12 minutes.
Step 10: Once your doughnuts have cooled, make up the cinnamon glaze. Take 300g of icing sugar, 1tsp of cinnamon and 2 tablespoons of water and mix in bowl
Step 11: Dip your doughnuts into the glaze and before it sets, sprinkle with a cinnamon sugar. (1tsp cinnamon and 3tsp caster sugar)
They sound awesome, right? A good way to use up those Pumpkins this Halloween. A huge thanks to our Guest Blogger: Britt from She Who Bakes, for taking the time to write up this recipe for us!
To see more of Britt’s lovely recipes see her blog.
Here’s some Pumkins we’ve been busy carving… non of them are going to waste!