Sunday 20 October 2013

Baked Pumpkin Chocolate Chip Doughnuts

Tis the season for pumpkin and spice and all things nice. In the UK we have never really got into pumpkin based desserts like they have in America and most of the pumpkins sold in UK supermarkets around Halloween are grown purely for the purpose of carving into lanterns and are far too bland and watery for eating. Luckily it is now possible to buy tins of densely packed pumpkin puree which is rich in both colour and flavour and perfect for baking.

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)
Pumpkin Doughnuts
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 egg
1 tsp vanilla extract
200g (½ can) canned pumpkin puree (or mashed sweet potato)
110ml milk
40g dark chocolate chips

Cinnamon Sugar
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


Johanna GGG said...

these look so delicious - I have some mini doughnuts in the freezer right now - I have been baking yeasted doughnuts recently which works really well - would love to make these for my GF family members

The Caked Crusader said...

What a lovely colour they came out - like autumn in a doughnut!

Choclette said...

Ooh wow, they look good and what a fabulous tin Katie. I love pumpkin, but generally only eat what we grow as it's very hard to buy decent pumpkin. Sadly, didn't manage to grow any at all this year, so I am feeling deprived.

Gluten Free Alchemist said...

These look scrumptious! I've never made a baked doughnut before, but these look REALLY moist.....

Paloma said...

Those look really yummy! Thanks for sharing! ...

Anonymous said...

A friend of mine told me about your blog and also "Cooking With Mr. C." on Facebook. (also a blog) I just "Liked" his Facebook page and just came to see your blog. I'm so happy that people are sharing blogs. Denise

Elle said...

Great that you can get the packed pureed pumpkin now. The donuts are so yummy looking with the cinnamon sugar coating. Wish I could come have some with you.

Nic said...

These look great, lovely colour and the perfect autumn recipe.

Sarah H (GF Blogger) said...

These look lovely, always wanted to try cooking with pumpkin. Where do you buy your pumpkin puree from? x