With that in mind, I decided to try my hand at making baked pumpkin doughnuts. Seeing as it’s been National Chocolate Week this last week (how did I miss that?!) I also included a few dark chocolate chips in the batter.
Pumpkin loves spices and so I used a mix of freshly grated nutmeg and mixed spice in the pumpkin batter as well as generously coating my still warm doughnuts in cinnamon sugar. The raw batter had the taste and aroma of a spiced gingerbread, only slightly more earthy. The pumpkin lent its own special mysterious sweet earthy flavour which was only enhanced by the spices.
Baked doughnuts are sturdier and a little more cakey than their yeasted, fried counterparts but when eaten warm, with their spiced sugar coating and little pockets of gooey melted chocolate chips they were fabulous. I loved the bright golden glow from the pumpkin and they were light and moist, reminiscent of a good carrot cake.
I discovered, like scones, they are best eaten on the day of baking or else freezing. I kept a few overnight and the next day they were denser and the cinnamon sugar has dissolved into the doughnut. They were still very moist and tasty, but needed a short blast in the microwave to refresh them. So I’d recommend either freezing them or else eat them all on the day you bake them – what a hardship!
What’s your favourite way to eat pumpkin? Oh and if you can’t find tinned pumpkin puree, a cooked and mashed sweet potato would be just as good, just don’t mash it with butter or milk!
Baked Pumpkin Chocolate Chip Doughnuts with Cinnamon Sugar
(Recipe adapted from The BiteSized Baker blog)
150g brown rice flour
25g tapioca starch
15g potato starch or white cornflour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp mixed spice
Pinch freshly grated nutmeg
75ml sunflower oil
100g soft light brown sugar
1 tsp vanilla extract
200g (½ can) canned pumpkin puree (or mashed sweet potato)
40g dark chocolate chips
50g caster sugar
1 tsp cinnamon
Preheat oven to 175C. Grease two 6 holed doughnut pans and set aside.
For the cinnamon topping, combine the sugar and cinnamon together on a plate and set aside for use later.
For the doughnuts, in a medium bowl mix together the flours, baking powder, bicarbonate of soda and spices and set aside.
In a large bowl, whisk together the oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the wet mixture and stir with a spatula until just combined. Fold in the chocolate chips, do not over mix the batter.
Using a piping bag, fill each doughnut ring with the batter, until it reaches nearly to the rim.
Bake for 10-12 minutes until the doughnuts are lightly golden and look set. They should have a little spring when pressed. Leave to cool for 2 minutes before running a small knife around the edge and carefully lifting out of the pan. They will be a little fragile when still warm so be careful.
Toss the still hot doughnuts in the cinnamon sugar and place on a cooling rack. Alternatively leave until cool before topping with the glaze of your choice.
Delicious eaten when still warm. For best results, eat or freeze on day of baking.
Makes 10-11 doughnuts