Pumpkin Spice Donettes
One of my very favourite things about autumn is the opportunity to start incorporating pumpkin back into my culinary repertoire. Theoretically, of course, there is nothing wrong with using pumpkin in one’s cooking at any other time of year, but there’s just something nice about using it when pumpkin is readily available in both fields and markets. October is officially Pumpkin Month as far as I’m concerned, and I couldn’t be happier!
I’d never made donuts before, so running across this brilliant recipe right in the midst of a pumpkin craze was an absolute stroke of good fortune. The credit for this recipe goes to two parties; the first are the ladies at Blue-Eyed Bakers for sharing it, and the second is my brother’s lovely girlfriend Jen for steering me in its direction. These miniature donuts – aka ‘donettes’ – are SO good … but mind you, they are also verrrrrry dangerous. I’m not sure how many disappeared into my mouth before I lost count, but they are incredibly addictive. I recommend enjoying 2 or 3 (or … er, 7) with a chai tea latte at breakfast, or any other time of day you need a good pumpkin fix.
Note: This recipe requires a mini-donut pan – probably not something you’ve just got laying around. Luckily, these pans are actually quite affordable – I bought mine for about 12 pounds at Amazon UK – and are likely something you’ll use again and again once you’ve made these donettes!
PUMPKIN SPICE DONETTES
Makes: 24 donettes
1 3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup vegetable oil
1/2 cup packed brown sugar
1 fresh egg
1 1/2 tsp pure vanilla extract
3/4 cup fresh or canned pumpkin
1/2 cup 2% milk
1/3 cup butter, melted
2/3 cup caster sugar
1 tablespoon cinnamon
1. Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius. Butter a mini-donut pan and set aside.
2. In a bowl, mix flour, baking powder, salt and spices together and set aside.
3. In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add dry ingredients to the mixture and stir just until combined (take care not to overmix).
4. Using a pastry bag or a steady hand with a spoon, fill each donut cup with batter. The donut cups should be fairly full, but not overflowing. Bake for 8 to 9 minutes, or until donettes spring back when gently pressed (if using a larger donut pan, bake for 12 to 15 minutes). Turn donettes out onto a wire rack to cool for several minutes.
5. While donettes are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donettes are still hot (but cool enough to touch), quickly dip each donette in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.