It's been no secret, since I started blogging over three years ago (August 13, 2009) that one of my weaknesses in doughnuts:-D So, when I received a King Arthur Flour email with this recipe this morning, I started drooling all over my keyboard--LOL! I had pumpkin puree left from making my husband's birthday cake and thanks to a TIP they give, I could use the new Self-Rising Flour they have out.
How easy. I know I'm a little early starting pumpkin recipes--it was Kelly's favorite (and her son, Ari), and even if the temperatures aren't saying it's Fall, the leaves covering my lawn and deck sure says it's coming.
These doughnuts are baked in a Wilton pan that not only makes it easy and using the self-rising flour made it faster.
The only thing I changed was that I dipped the tops in melted butter then, a mixture of sugar/pumpkin pie spice. To view the original recipe go to--
Pumpkin Cake Doughnuts.
Begin with beating the sugar, oil, eggs, and pumpkin puree in a large bowl. I used a large whisk because after seeing our First Lady Michelle Obama's beautiful biceps and triceps this week at the Democratic National Convention, I couldn't help but want to put in a little extra work in that area:-D
I added the flour and
Pumpkin Pie Spice that I've made before on a previous post.
Spray the doughnut pan with a baking spray and scoop the batter into the doughnut wells. (I like to make sure the "hole" is showing through.) However, they give the alternative directions if you want to bake muffins instead.
Mine baked at 350F-degrees for 17 minutes.
Allow them to cool slightly in the pan (about 5 to 7 minutes) before turning them out onto a wire rack to continue cooling.
KAF suggests that once they're not so fragile, place doughnuts in a bag and shake to cover with a mixture of sugar and cinnamon. Like I said, I chose to dip the tops in 1/2 cup (1 stick) melted butter then, a mixture of 1/2 cup granulated sugar and 1 tsp. pumpkin pie spice.
The doughnut are full of flavor and so satisfying to start off a busy day. I love baking "muffins" in this pan and so did my grands--it's easier for them to pick up and the proportion was perfect!
Thanks KAF! You made my Friday a truly TGIF! Enjoy!!
Woohoo....doughnuts that aren't deep fried!
ReplyDeleteJane x
...and Pumpkin on top of that, Woohoo!
DeleteWow, these look soooo gooood! I really should get one of those pans. Seems like all the cool blogger chicks have one. I'm just behing the times! :) Pumpkin anything = love! Lv, me
ReplyDeleteI just wish I had two of them--this recipe made 18 doughnuts, which I did package to freeze for later snack-attacks!! Maybe that will be a good addition to the Give-Away apron in October:-D
DeleteLove these and that pan is perfect to bake doughnuts not fry!
ReplyDeleteI did a blueberry muffin recipe when the grands were here, but baked them in this pan and they loved it. There's just something more special about a doughnut over a muffin, especially for a kid (or the kid in all of us:-D). XOXO
DeleteOooh, doughnuts! Never too early (or late) for doughnuts or pumpkin. Yum!
ReplyDeleteMy feelings exactly!!
DeleteOh my goodness Susan I saw this recipe also---I am so making them! I don't have this special pan either--Love the idea of not frying them. That means I can have more-right? LOL Have a happy weekend! xoxo ♥
ReplyDeleteMartha Ellen
I really am thinking that pan will have to be part of next month's give-away 'cause everyone should have it! XOXO
DeleteSusan, you are one step ahead of me (like always). I saw this recipe this morning on FB and thought right away that I should make them. They look soooo good! I need a doughnut pan first. I am all for your idea about next month's give away! Can I enter right now?
ReplyDeleteHardly! I love your zucchini/potato pancakes--they were delicious. You inspire me, always, XOXO
DeleteI recently bought some doughnut pans...I'll have to try these out!
ReplyDeleteI have both the regular and mini, but I'm thinking about getting another regular so I can bake them all at once. Great for any muffin recipe!
DeleteOMG! i need one of these right now! i am going to have to buy one of those pans susan, i love the sound of the pumpkin donuts! yummie!!
ReplyDeleteI agree--there's just something so comforting about pumpkin for me too! Welcome home, XOXO
DeletePUMPKIN doughnuts! I'm in!!!
ReplyDeletestamping sue
http://stampingsueinconnecticut.blogspot.com/
These are "up your alley!" You should make them for your next stamping group together. XOXO
DeleteI saw the Pumpkin Cake Doughnuts on the KAF website and when I saw them on your blog, I knew I had to make them! I have the "Mini Doughnut" pan and along side of it was my "Mini Whoopie Pie" pan. That gave me an idea!! And one that if I do say so, turned out pretty good! I ended up with 36 mini doughnuts and 12 whoopie pies! I dipped the doughnuts in melted butter and the spiced sugar and I made a filling of cream cheese, powdered sugar and vanilla for the whoopie pies. (Baking time was 10 minutes for each pan at 350.) They turned out great and oh so delicious!! Thanks for the inspiration! Love and Hugs, Barb
ReplyDeleteI want these donuts!!!!!
ReplyDeleteDefinitely a must-bake! They look yummilicious!
ReplyDeletep.s yes, Hokkaido can be substituted with butternut squash.
It's never too early for pumpkin!
ReplyDeleteThey sound and look absolutely delicious. I didn't know you could make pumpkin doughnuts! I am a cooking ignoramus....really!
ReplyDeleteI really don't have time to cook anymore....have to wait until Christmas to find the time! but I love to read your posts!!1
keep well
Amanda :-)
Yum!! I love anything pumpkin and those look SO good! Maybe it's a good thing I don't have a doughnut pan... ;)
ReplyDelete