Baked Pumpkin Spice Doughnuts
Because I only had time to bake some more doughnuts.
This is for my friend Kim, who’s egg-averse. This is also because I spent the weekend baking with my awesome friends Laura and Wade at the awesome soft open of their awesome new bakery, the Cupcakes-A-Go-Go Cafe. I was giddy from all the awesome, and only had time for a simple recipe this week. Finding myself with an extra can of pumpkin puree left over from last week’s cookies and the aforementioned egg-averse friend, well the mind naturally goes to doughnuts.
News! Soon those of you in the Madison, WI area will be able to purchase not only fantastic cupcakes, pies and cookies at the Cafe, but will also be able to wrangle up some of my stuffed brownie creations (seen here, and here, and here). I’ll keep you posted on when they’ll be available! I bought super large pans today, and tomorrow I test out brownie batter in the 20qt mixer (dubbed “Sir Mix-a-lot), I don’t know about you, but I’m excited. I could barely eat my doughnuts.
[Doughnut officianottos already know that there are two basic types of doughnut dough: raised and cake. Raised are usually made with a yeast dough and are a puffy, light concoction. Cake are fairly self-explanatory and are moist and dense. These would be of the cake doughnut variety — my favorite. They’re best eaten warm.]
BAKED PUMPKIN DOUGHNUTS
Adapted from King Arthur Flour’s “Baked Doughnuts”
Yield: about 6 doughnuts
3/4 cup unbleached all-purpose flour
2/3 cup sugar
1 tsp baking powder
1 rounded tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 teaspoon salt
2 tbsp dried buttermilk powder*
3/4 cup pumpkin puree
2 tbsp vegetable oil
2 tbsp heavy cream or half-n-half*
2 tbsp plain greek yogurt*
*I haven’t tested it out, but if you wanted to do a vegan version you could try eliminating the buttermilk powder and replacing the cream and yogurt with 3-4 tbsp of coconut or almond milk.
Special equipment: a doughnut pan
Preheat oven to 375° F.
Whisk together the flour, sugar, baking powder, salt, and buttermilk powder in a large bowl. In a smaller bowl whisk the pumpkin, oil, cream, and yogurt until well combined. Pour the pumpkin mixture over the flour mix and gently stir until just combined, be careful not to over mix as this will lead to a toughening of the dough.
Spoon dough into the wells of a well-greased doughnut pan (I recommend using vegetable oil to grease the pan. It gives the doughnuts that crisp outside akin to what you get from frying.) until the batter is even with the top of the pan. Bake for 10-12 minutes. Cool for 5-10 minutes in the pan, then toss with cinnamon sugar. Serve warm.
1/2 cup granulated sugar
1 rounded tsp cinnamon