Spiced Pumpkin Doughnuts
Soft baked doughnuts flavored with pumpkin puree and warm autumn spices.
🍳 Cook: 15 min
Ingredients
| 250 g | all-purpose flour | |
| 1 tsp | 5 ml | baking powder |
| 1/2 tsp | 2.5 ml | baking soda |
| 1/2 tsp | 2.5 ml | salt |
| 1 tsp | 5 ml | ground cinnamon |
| 1/2 tsp | 2.5 ml | ground ginger |
| 1/4 tsp | 1.3 ml | ground nutmeg |
| 1 pinch | ground cloves | |
| 120 g | pumpkin puree | |
| 100 g | brown sugar | |
| 1 | egg | |
| 80 ml | milk | |
| 60 ml | melted butter | |
| 1 tsp | 5 ml | vanilla |
Instructions
(Reconstructed / classic proportions - the source had only a title on an otherwise empty page.)
- In a bowl, whisk together 2 cups (250 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and a pinch of ground cloves.
- In a separate bowl, whisk 1/2 cup (120 g) pumpkin puree, 1/2 cup (100 g) brown sugar, 1 egg, 1/3 cup (80 ml) milk, 1/4 cup (60 ml) melted butter and 1 tsp vanilla until smooth.
- Fold the wet mixture into the dry ingredients until just combined; do not overmix.
- Spoon the batter into a greased doughnut pan, filling each cavity about three-quarters full.
- Bake at 180 C (350 F) for 12-15 minutes, until a toothpick comes out clean and the tops spring back.
- Cool for a few minutes, then, while still warm, toss in melted butter and roll in cinnamon sugar.