Happy November, baking gods and goddesses! Fair warning: this month is going to be all pumpkin, (almost) all the time. If you’re a pumpkin hater, it’s time for a hiatus from this blog (and some deep soul-searching, because seriously – you don’t know happiness). For the rest of you, welcome and enjoy!
These Baked Pumpkin Doughnuts with Vanilla Glaze were a first for me. Not because I’ve never made doughnuts – in fact, I try a new doughnut recipe every fall – but because every single member of my household went absolutely BALLISTIC for them. My husband – who has never shown any particular interest in sweets – ate 5 before my last tray came out of the oven. Our puppy wouldn’t leave my side for a moment, and our two cats went on a meowing frenzy, ninja-flipping off walls and repeatedly jumping onto no-cat’s land (the kitchen counter). Just when I thought it was safe to reach for my camera and snap a few photos for this blog, our youngest kitty – a rescue boy named Perseus – poked his head up beside the cooling rack, snatched a doughnut, and was out of the room in a flash, leaving only a trail of crumbs in his wake. I don’t know exactly what it is about these wee doughnuts, but they’re definitely a fall favorite for creatures big and small!
The original recipe (from the brilliant blog Confessions of a Cookbook Queen) calls for dipping the doughnuts in glaze only once, but I went for it (‘it’ being diabetes, I guess?) and dipped them three times. Then I sprinkled them with copious amounts of cinnamon-sugar. I know, I know – but I’m not sorry. Not even a little. They’re SO GOOD!
BAKED PUMPKIN DOUGHNUTS
Yields: 3 dozen mini doughnuts
For the doughnuts:
- 1 (15oz) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large fresh eggs, lightly beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the glaze:
- 2 cups confectioner’s sugar
- 6 tablespoons warm water
- 1 1/2 teaspoons pure vanilla extract
- Cinnamon-sugar (optional)
- Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray mini doughnut molds with nonstick spray; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Stirring frequently, bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan (approximately 4-6 minutes). Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs. Add the flour mixture and whisk until just combined.
- Fill each doughnut mold about 3/4 full. [The original recipe recommended using a piping bag, but I used a Ziploc bag with the corner snipped off – easy filling and cleanup!]
- Bake doughnuts in preheated oven for 5-6 minutes, or until the tops spring back when lightly touched. Keep an eye on these to prevent over-baking.
- Let the doughnuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
- In a medium bowl, whisk all the glaze ingredients together until smooth.
- Place a sheet of foil or wax paper under your cooling rack. Dip each doughnut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm. [I actually repeated this dipping process three times, because I love this glaze. I also topped them of with a sprinkling of cinnamon-sugar.]