What’s better than a hot, fresh doughnut? A hot, freshly baked pumpkin spice doughnut, that’s what!!! That’s right, this recipe doesn’t call for a dreaded deep fat fryer and the associated hours spent red-faced on the treadmill trying to burn off the calories afterwards. These doughnuts are baked in the oven and are guaranteed to make your kitchen smell truly scrumptious. Just imagine Mary Poppins went all pumpkin crazy and infused the air in your kitchen with a spoonful of sugary, pumpkin-filled, supercalifragilisticexpialidocious-ness – then add another spoonful on top for good measure!
The texture of these doughnuts is fantastically soft and doughy and the pumpkin spice flavour is to die for. Not just for dessert, these doughnuts are great with coffee, for breakfast, as a midnight snack, when you’re all alone and no-one can see you – you get my drift!!!
To make the doughnuts, first preheat the oven to 375°F.
In a medium mixing bowl stir together the flour, brown sugar, baking powder, spices, salt, and baking soda. Then add the pumpkin, eggs, milk, and butter and beat together until mixed. I use a dough whisk, which makes fast and easy work of mixing the ingredients together.
Now drop the mixture, in equal sized blobs, onto a non-stick baking mat. You can either make 12 regular size doughnuts, or 24 mini treat size doughnut bites.
Bake for 10-12 minutes, or until golden brown.
To make the icing, stir together the powdered sugar and vanilla in a small mixing bowl. Then stir in enough milk to make a smooth icing of glazing consistency. Brush or drizzle the icing all over the doughnuts and devour!
To make this Baked Pumpkin Spice Doughnuts recipe I used the following equipment:
- Tovolo® Halloween Non-Stick Baking Mat
- Tovolo® Set of 3 Stainless Steel Mixing Bowls with Lids
- Tovolo® Dough Whisk
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
Baked Pumpkin Spice Doughnuts
2 Cups All-Purpose Flour
½ Cup Brown Sugar
1½ Tsp Baking Powder
1 Tsp Ground Cinnamon
½ Tsp Ground Ginger
¼ Tsp Ground Cloves
¼ Tsp Nutmeg
½ Tsp Salt
¼ Tsp Baking Soda
½ Cup Canned Pumpkin
2 Large Eggs
¼ Cup Milk
¼ Cup Softened Butter
1 Cup Powdered Sugar
4-5 Tsp Milk
¼ Tsp Vanilla
To make the doughnuts:
Preheat the oven to 375°F.
In a medium mixing bowl stir together the flour, brown sugar, baking powder, spices, salt, and baking soda.
Add the pumpkin, eggs, milk, and butter and beat together until mixed.
Drop the mixture in equal sized blobs onto a non-stick baking mat.
Bake for 10- 12 minutes, or until golden brown.
Cool the doughnuts on a rack.
To make the icing:
In a small mixing bowl stir together the powdered sugar and vanilla.
Stir in enough milk to make a smooth icing of glazing consistency.
Brush or drizzle the icing over the doughnuts.
Recipe adapted from Food.com.