Fall is time for pumpkin, and I usually bake loaves and loaves of pumpkin bread. This year, I wanted to bake something different for DH to eat for breakfast, and I haven’t made cake donuts in a while. I needed to develop a new recipe that used up an entire can of pumpkin, but didn’t make so much batter that it would make more than one dozen donuts.
The donuts needed to be lovely and tender, not too sweet. I worked on the recipe on paper for a couple of days, using good principles of baking, doing the math to be sure the ratios were likely right. Baking these up, the aroma in the kitchen was wonderful. And they came out great on the first attempt!
Preheat oven to 350 degrees. Grease 2 donut pans with butter or non-stick spray.
Mix dry ingredients in a bowl and set aside.
Beat the sugar and eggs until frothy. Don’t skip this step, beat those eggs well. The air incorporated in this step is essential to make the donuts light and airy.
Add pumpkin, vanilla and oil. Combine well.
Add dry ingredients and stir gently with a spoon just until combined.
Scoop half the batter into a pastry bag, cut off the tip, and pipe into six greased donut pan wells.
Put the bag in a cup to make filling and refilling easier.
Repeat filling the wells of the second pan with the remainder of the batter.
Bake 15-20 minutes, or until donuts spring back gently.
Remove from pan to a wire rack.
Sprinkle with powdered sugar and cinnamon and eat while still warm for a wonderful treat.
Or make a simple glaze with cinnamon, powdered sugar and milk.
Glaze the donuts after they have cooled or they will soak up the glaze.
Ok, yes, there is part of one missing. I challenge you to make some of these and then stay out of them long enough to take pictures! Can’t be done, LOL!! You can frost them with more glaze if you like sweeter donuts.
Spiced Pumpkin Cake Donuts
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 cups sugar
1 can pumpkin puree (15 ounces)
1 teaspoon real vanilla extract
1/4 cup canola oil
No-stick spray, or butter
Optional – Powdered or granulated sugar, and cinnamon for garnishing
Preheat oven to 350 degrees. Grease 2 donut pans with butter or non-stick spray. Mix dry ingredients in a bowl and set aside. Beat sugar and eggs until frothy. Add pumpkin, vanilla and oil. Combine well. Add dry ingredients and stir gently with a spoon just until combined. Scoop into a pastry bag, cut off the tip, and pipe into greased donut pans. Bake 15-20 minutes, or until donuts spring back gently. Remove from pan to a wire rack. Sprinkle with powdered sugar and cinnamon if desired, or make a light glaze with powdered sugar, cinnamon and milk – ratios to taste.