Happy Halloween everyone. Baked cinnamon pumpkin doughnuts are just the thing to make for Halloween day.
Yesterday I roasted a whole pumpkin to make ginger pumpkin soup, but I didn’t anticipate the amount of puree I would get from just 1 pumpkin. So after making enough soup to feed an army I also had some left over to make these gorgeous baked doughnuts.
These doughnuts are light, really moist and full of seasonal spice. Great for an autumn brunch or Halloween party.
This recipe will make 6 doughnuts so I suggest doubling the mixture if you plan on having guests over, they wont last long. Don’t feel too guilty about eating them either, after all they are baked ;)
For the doughnuts
- 100g (1 cup) self raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 55g (1/4 cup) brown sugar
- 1 medium egg
- 60ml (1/4 cup) pumpkin puree
- 120ml (1/2 cup) Greek yogurt
- 1 tsp vanilla extract
For the sugar coating
- 1 tbsp maple syrup
- 50g (1/4 cup) granulated sugar
- 1/4 tsp ground cinnamon
- Doughnut pan
- 2 Mixing bowls
Preheat the oven to 200ºC
In a large bowl, mix together the dry ingredients.
In another bowl mix together the egg, pumpkin puree, yogurt and vanilla extract and then add this to the dry ingredients. Stir until combined.
Lightly grease the doughnut pan by brushing with coconut oil or spraying with oil and fill the wells 3/4 full with the mixture. For best results, pipe the mixture into the wells or carefully spoon in the mixture making sure the depth is even around the whole doughnut.
Bake for 14 to 16 minutes or until a wooden skewer inserted comes out clean.
Allow to cool in the pan for a few minutes before transferring to a wire rack.
While the doughnuts cool, mix together the granulated sugar and cinnamon. Lighted brush the top of each doughnut with maple syrup and then dip into the cinnamon sugar until each doughnut has a light even coating of the mix.
This recipe will make 6 baked cinnamon pumpkin doughnuts.