Pumpkin doughnuts with cinnamon sugar 

There is one thing that I have always been a little afraid of in the kitchen. Actually two, the second being Bombe Alaska but the first I will say is making doughnuts. For some reason, maybe it was the frying or the shape with a hole in the center. Whatever it was, I have never been able to face my fears. Until the day I realized frying donuts was not necessary and the hole was not my enemy. This recipe will save you from any doughnut-making fears you could possibly have and allow you to enter a real and true world of doughnut-heaven.

It’s a one bowl wonder recipe which literally means you use one bowl to create the batter and then bake. I also didn’t have a doughnut tin so I used a normal muffin tin, filled the batter about just under 3/4 of the way so that you really have a flat bottom doughnut and it’s a perfect 2-3 mouthful treat.

Now when I say treat, I mean “treat” written like this because these donuts are not fried and they don’t include butter and have little sugar. In fact you use oil and pumpkin puree to make the flavour and thickness of the batter rather than excessive butter and sugar. No creaming with big annoying mixers just joining wet into dry ingredients and then fold until incorporated.

You will end up with the fluffiest, sponge-like baked doughnuts that, when coated in a delicious and traditional combination of vanilla sugar and cinnamon, you have reached doughnut perfection without even breaking a sweat.

This one is a real keeper and it’s coming at true Autumn comfort season. Grab a friend or family member. Grab a pumpkin (I do puree my own pumpkin, I know shock horror) and get baking. You will only be in the kitchen for 30 minutes max (that’s preparation time and baking… it’s that quick).

Enjoy lovelies

Don’t forget to tag me in any creations you make (@cecilevadas) and have fun in the kitchen.

Pumpkin Doughnuts with cinnamon sugar 

Ingredients 

  • 2 cups all purpose flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 1 1/2 tsp ground cinnamon

  • 1 tsp pumpkin pie spice

  • 1/2 cup + 1 tbsp vegetable oil

  • 1/2 cup white sugar

  • 1 egg

  • 1 cup pumpkin puree (I blitzed a roasted pumpkin in a blender with 1/2 cup water for 4-5 minutes)

  • 1/2 cup milk

  • 1 tsp vanilla extract

  • 3 tbsp white vanilla sugar

  • 2 tsp ground cinnamon



Method 

Greece a small muffin tin with butter and then flour. Preheat the oven to 170℃.

In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, sugar and pumpkin spice. Make a well and add the oil, egg, milk and vanilla.

Gently fold and cut until the ingredients are incorporated and a smooth batter forms. Folding and cutting means you are not vigorously stirring so you are left with a smoother, fluffier batter and thus doughnut. 

Pour the batter into the tin (if you do have a proper doughnut tin, go ahead and use this). I use only about 1- 1 1/2 tablespoons of batter for this recipe unlike a muffin or cupcake. Bake for 10-12 minutes or until just set and risen.

Remove from the oven, leave too cool before removing the doughnuts from the tin.

On a small plate, mix together the sugar and cinnamon. Once cool enough to touch, roll the donuts in the cinnamon sugar and plate. Enjoy warm or keep in an air tight container for up to 5 days.

Cecile Vadas