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Pumpkin Doughnut Pleasure

Written for The River Current Publication
 

 
I think I have said this before, but I just have to say it again…I love all things pumpkin!  If one doesn’t share my love of pumpkin around this time of year, I suppose it could be a difficult thing.   All that one could do I suppose, would be to sit back and wait for the pumpkin madness to subside!
 
As we have slipped into the magnificence of a Mid-Western fall season, you will find in my kitchen simmering pots of pumpkin chili, pumpkin breads, pumpkin pies, pumpkin muffins, pumpkin coffees…well, I think you get the pumpkin picture! 
 
For the last couple of weeks I have been craving a good pumpkin doughnut.  I have always been a huge fan of doughnuts, but in my quest for eating healthier, doughnuts are now a ‘once in a blue moon’ kind of treat for me.    
 
I decided to try my luck at baking my doughnuts, rather than the typical fried version…making them a much healthier option.  What can I say…pure pumpkin happiness!  These little gems hold well at room temperature for several hours, but are most delicious when they are still warm from the oven….so plan to make them when your loved ones are gathered around, so you can all enjoy this amazing pumpkin goodness together!
 

PUMPKIN DOUGHNUTS

Ingredients:
3 tablespoons granulated sugar, divided
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1 large egg
1 cup buttermilk
1 cup packed light brown sugar
1/2 cup canned unseasoned pumpkin puree
3 tablespoons canola oil

Preparation:

1. Preheat oven to 400°F. Lightly spray doughnut pan with cooking spray. Coat the molds with 1 1/2 tablespoons granulated sugar, tapping out the excess.

2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl. Whisk egg, buttermilk, brown sugar, pumpkin and oil in another large bowl. Add the dry ingredients and stir until just combined.

3. Spoon about 1/4 cup batter into each mold.

4. Bake the doughnuts until puffed and browned, 14 to 15 minutes. Let cool in the pan for 5 minutes. Loosen the edges and invert the doughnuts onto a wire rack.

5. Clean the pan, and coat it with cooking spray and the remaining 1 1/2 tablespoons granulated sugar. Repeat steps 2-4 with the remaining batter.

Eating Well:  December 1997
(My father loved this recipe.  He shared them with his home helpers and even asked me..."You really made those?  You'll have to do that again!"
 




 

Comments

  1. I bet your house smells delish this time of year! :)

    ReplyDelete
  2. It does smell like fall...a grand combination of pumpkin, apples, cinnamon and nutmeg goodness...stop by any time sweetie!

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