Pumpkin Spice Baked Sugar Doughnuts (gf, ve)

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Yield: 6Categories: Baking, Desserts
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I absolutely love autumn and wanted to create some quick and easy recipes using the flavour of the season! Following the success of my seaside style Baked Sugar Doughnuts I decided a pumpkin spice twist on one of my most popular recipes would be a good place to start as they can be whipped up in just twenty minutes!

The pumpkin flavour in this is quite subtle as there is only one tablespoon of pumpkin puree in the batter and the rest of the warming flavours are actually made up from cinnamon, ginger and other spices that go hand in hand with Autumn.

For an extra hint of cinnamon I mix two teaspoons of it in with the sugar used to coat the doughnuts once they have been baked, however, you can skip this if you would prefer a gentler cinnamon flavour. If you have made my original Baked Sugar Doughnut recipe you may have noticed I do not pan fry this version after baking. This is because the added moisture from the pumpkin allows the sugar and cinnamon mixture to stick to the doughnuts without needing to add any additional oil.

The hardest thing about this recipe is getting the batter into the doughnut tray and, after a few very messy attempts, I opted to just pipe it in instead. I used a 6 cup non stick doughnut tray (26 x 20.3 x 1.9 cm) and I made five medium sized doughnuts with the recipe although you could probably stretch the batter to make six. I have noted the bake time to be 12 minutes, however, they may need up to 15 depending on the oven you use.

To make these I use pumpkin puree from a can, however, if you are unable to buy this you can create your own from scratch by cooking and pureeing fresh pumpkin!

I think these are always best when they are still hot however they are still good once they have cooled and will last for another day in an airtight container.

Ingredients

metric
imperial
  • 100g 1/2 cup + 2 tbsp gluten free self raising flour
  • 80ml 1/4 cup + 1 tbsp soya milk
  • 100g 1/2 cup caster sugar
  • 50ml 3 tbsp + 2 tsp olive oil (plus extra for greasing)
  • 1 heaped tbsp pumpkin puree
  • 3 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp baking powder

Method

  1. Place the flour, half of the sugar, baking powder, nutmeg, cloves, ginger and one teaspoon of cinnamon in a large mixing bowl
  2. Pour the wet ingredients into the dry and mix until a smooth, slightly sticky batter is formed
  3. Grease the doughnut tray using a little olive oil and pour the batter evenly into the holes. I chose to pipe it into the cups for a neater finish but you could just use a spoon to scoop it in
  4. Place the tray into a preheated oven at 180 degrees Celsius and bake for 12 to 15 minutes
  5. Pour the remaining caster sugar and cinnamon into a bowl and mix so they are combined
  6. Once the doughnuts are baked, transfer them from the tray and into the bowl while they are still hot. Roll the doughnuts in the sugar cinnamon mixture until completely coated and set aside to cool

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