Sugar and Spice Pumpkin Donuts for The Halloween or Whenever You Like It
Halloween is just around the corner. Any day now we can see houses with pumpkin and other Halloween decors. Perhaps some already put up their own Halloween decors. Pumpkin decors have always been a staple during Halloween. This is also an opportunity to make use of all those unused pumpkin flesh for pumpkin pies and tarts. Still, you don’t need to limit yourself with those.
Try donuts for example. Who doesn’t love donuts? It’s one of the tastiest snacks that anyone can appreciate. Now imagine a donut packed with delicious pumpkin flavor and coated with cinnamon spice. Without a doubt not only policemen will love this, but you will love and the entire family will love it too!
I tried pumpkin donut before and absolutely went crazy for it. I got the recipe but altered it for a bit. Instead of using pumpkin puree, I used mashed pumpkin instead. This gives it an incredibly soft and moist texture that I absolutely loved. I used the Priority Chef Potato Ricer to mash the potatoes. It gives me the texture that I want.
Pumpkin Donuts
- 1 1/2 cup mashed pumpkin
- 1 3/4 cup plus 2 tbsp all-purpose flour
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 1 1/4 tsp salt
- 1 3/4 tsp baking powder
- 1/4 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 large eggs
- 1 tsp vanilla extract
Coating
- 1/3 cup granulated sugar
- 1 1/4 tsp ground cinnamon
Instructions
Preheat the oven to 350 degrees. Grease donut wells and set aside.
In a mixing bowl, add in flour, salt, baking powder, nutmeg, ginger and cinnamon and whisk together for about 20 seconds and then set aside.
In another mixing bowl, combine the granulated sugar and brown sugar until they are well combined. Make sure that all lumps are broken down. Add eggs, mashed pumpkin, vanilla extract and canola oil and mix using an electric mixer. Mix everything until it is well blended. Slowly the dry ingredients by 3 portions to the pumpkin mixture. Mix until everything is well combined.
Pipe or spoon the pumpkin batter into the donut wells. Fill each just about 3/4 full to leave it space to rise.
Put in the oven for about 13 to 16 minutes or until toothpick test comes clean. Set it aside to slightly.
In a large resealable bag, add in the extra sugar and cinnamon and shake together. Add in one warm donut at a time and shake the bag to completely coat it. Place on a wire rack to allow it to cool completely. You can consume it immediately or store in an airtight container for later consumption.
These are great for snack time or you can prepare this at night for a wonderful breakfast. These work well with a cup of hot cocoa or apple cider. Whichever you prefer, they are an absolutely a hit this Halloween season!
