Pumpkin Spice Doughnuts with a Cinnamon Glaze
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Ingredients for Doughnuts;
- 220g pumpkin purée
- 350g plain flour
- 100g brown sugar
- 2 large free range eggs
- 60g softened unsalted butter
- 2tsp baking powder
- 1tsp cinnamon
- 1tsp ground ginger
- 1tsp ground nutmeg
- 1tsp mixed spice
- ½ tsp salt
- ¼ tsp bicarbonate of soda
Ingredients for the Cinnamon Glaze:
- 300g icing sugar
- 1tsp cinnamon
- 2 tablespoons of water
Finally I can say Autumn is here! My FAVOURITE season. And with Autumn comes falling leaves, big knitted cardigans, and of course, pumpkins!
You can expect quite a few pumpkin recipes from me over the coming season and so to start it off, I was inspired by this weeks Great British Bake Off and made doughnuts! Pumpkin spiced doughnuts with a cinnamon glaze. Now, I don’t have a deep fat fryer and I’m a bit nervous about frying things in oil on the hob, so these doughnuts are baked!
For the pumpkin purée;
Cut off a section of pumpkin. De-seed, peel and cut into chunks.
Weigh your chunks of pumpkin to 220g.
Boil for 20 minutes or until soft. Then whizz in a food processor or mash! Then leave the purée to cool.
Meanwhile, make your doughnut dough. Mix together your brown sugar and softened butter.
Then add in your eggs. One they are mixed in, add in the flour, baking powder, salt, bicarbonate of soda and all the spices.
Then add in your pumpkin purée.
Mix on a high speed to create a wet dough.
Now, if you had a doughnut pan, this is where you would spoon the mixture into the cavities. However, I am without one (if you were thinking of what to get me for Christmas…) so I had to improvise. The mixture is too wet to roll and cut out shapes so I popped the dough into a piping bag and piped circles of the dough onto a lined baking tray.
Bake for 10-12 minutes.
Once your doughnuts are cooled, make up the cinnamon glaze.
Take 300g of icing sugar, 1tsp of cinnamon and 2 tablespoons of water and mix in bowl
Dip your doughnuts into the glaze and before it sets, sprinkle with a cinnamon sugar. (1tsp cinnamon and 3tsp caster sugar)
So here’s to an Autumn filled with crunchy leaves, hot drinks, bonfires and lots of seasonal kitchen adventures!
Give them a go and let me know how you get on, either on Facebook or Twitter. (Oh! I’m on Instagram too!)
Happy baking and happy Autumn.
Britt xo
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