With Thanksgiving approaching I thought about making something easy and somewhat indulgent.
But the more I thought about Thanksgiving dinner I thought I should lighten this recipe a little by replacing sugar with Truvia. The doughnuts are baked which is another plus for this recipe.
I love the fact that these guys are done in 30 minutes – including baking time!
We have a lot going on with packing and having boxes everywhere so the fact that I didn’t need to use the food processor or any other equipment in order to make them was a life saver.
This recipe is so easy, quick and honestly a great alternative to please everyone in these hectic days with the thanksgiving menu preparation and especially for us with the move.
Going over the kitchen stuff, I found the doughnut pans and I ended up making them. If you don’t have a doughnut pan, just use the muffin pan. Try to adjust the baking time from 15 minutes to 25-30 minutes depending on your oven.
I have been thinking about a Ricotta-Orange cake for these coming days but I am not sure I will have the time to make it. The moving date is approaching and little by little things are disappearing into boxes.
You can make these doughnuts prettier by making a glaze or icing and drizzling it on top. I just dusted some shimmering sugar on top to simplify things.
I just can’t believe that Thanksgiving is next week, the move in a couple and ‘poof’ the year will be over so soon. It seems like yesterday that we were moving from Florida to California and it has been over two years already.
Let’s just try to bake more often, life is so much better after we do!
Here’s what you need to make these beauties…
Baked Pumpkin Doughnuts
Yield: Approx 18 small doughnuts
2 cups of all-purpose flour
2 tsp of baking powder
1 tsp of salt
1 15 oz can of pumpkin puree
1 cup of granulated sugar
(i used Truvia Baking Blend)
1/2 of brown sugar
3/4 to 1 tsp of cinnamon
1/4 tsp of nutmeg, freshly ground
1/2 tsp of all spice
1/4 tsp of cloves
1/3 cup of vegetable oil
1/2 stick of unsalted butter, melted
1 tsp of vanilla extract
1/2 cup of granulated or shimmering sugar
3 tbs of unsalted butter, melted
Preheat the oven to 350° Fahrenheit.
Lightly spray doughnut pans with cooking spray.
Place flour, baking powder, salt and spices (cinnamon, all spice, cloves and nutmeg) in a medium bowl and whisk until mixed.
Beat pumpkin puree, sugar, vegetable oil, melted butter, vanilla extract and eggs in a large bowl and whisk until combined.
Mix dry ingredients to the wet ingredients gradually and whisk until fully combined.
Fill about 3/4 of each well of the doughnut pans with the batter. You can use a small cookie scoop or a tablespoon, just make sure that the center is uncovered.
Bake at 350° for 15 minutes or until a wooden pick inserted in the center of the doughnuts comes out clean.
Invert the pan on top of an oven rack and let them cool for a few minutes.
Lightly brush the top of the doughnuts with melted butter and sprinkle the granulated or shimmering sugar.
If you are using a muffin pan, increase the baking time to 25 minutes.