Posts Tagged pumpkin time
For years my only experience of pumpkins was carving faces into them at Halloween, my sister and I used to get one each and were left (at a surprisingly young age!) to carve them ourselves, after such fun we would roast the pumpkin seeds but that was all we ate of the pumpkin. I was all grown up before I would taste pumpkin pie and if I’m honest it’s not my favourite thing although there is something about it that has me craving it and trying again each autumn. I’ve decided that it’s the flavour of the spices that keeps me coming back. You can buy pumpkin pie spice although its only available here at inflated import prices so I thought Id try to make my own.
If you bake you are likely to already have the spices you need for this, it will take mere moments to make. You will the then have the perfect spice for your autumn baking regardless of whether pumpkin is involved!
tip: Saving an old spice jar is perfect for this if you don’t already have a little tin or jar. While you are at it why not make extra to give as a little gift?
Pumpkin Pie Spice
- 1 tbsp ground cinnamon
- 1.5 tsp ground ginger
- 1/2 tsp fresh ground nutmeg
- 1/2 tsp allspice
- a pinch of cloves
- Measure all of the spices into a small bowl, stir to combine.
- Keep in a small tin or jar.
I saw these on Pinterest last year, pumpkin time had passed for me so I kept the idea stored and now that “pumpkin time” has returned these were, of course, the first thing I wanted to make!
Please do make these! They are good, seriously good! The recipe was by the Blue eyed bakers and they say you will need “comfy pants”, indeed this is true! These cute little donuts are sweet and spicy with a hint of pumpkin pie, just perfect for kicking off autumn and pumpkin time!
Making baked donuts was a first for me, I wonder why have I never tried baked donuts before? I guess I’m not usually not a great donut fan as I find half way through you begin to taste the oil and the whole thing is reminiscent of fries! However with baked donuts they are more cakey and not oily. With mini baked donuts they are cute and the small size means less guilt (kinda, sorta!)
The recipe was in cups so for all those here in the UK I made the recipe and weighed all the ingredients in grams so you too can share in the delight that is the mini baked donut!
These donuts, as delicious and cute as they are do not store well, in fact not at all. You have a couple of hours at the most to enjoy these little treats, after that the sugar begins to melt! You can make the donuts ahead of time but don’t coat with the sugar until just before serving.
I pretty much followed the Blue Eyed Bakers recipe so have linked to that and just included the measurements in grams below. The only change I made was to leave out the cloves (husband is a hater) and I coated half of my donuts in plain sugar as cinnamon is not as popular here! I love cinnamon everything (does anyone remember those cinnamon toothpicks years ago?) but I am aware that as strange as it may be to me not everyone likes cinnamon as I do and actually the donuts themselves are quite cinnamon-y so the plain sugar-coating was equally good, these mini donuts really are my new favourite thing!
Mini Pumpkin Donuts
- 250 grams plain flour
- 1.5 tsp baking powder
- pinch salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 90 mls vegetable oil
- 75 grams light muscovado sugar
- 1 egg
- 1.5 tsp vanilla extract
- 170 grams canned (or fresh, pureed) pumpkin
- 125 mls milk
for the sugar-coating (for half cinnamon sugar-coated donuts and half plain sugared donuts)
- 100 grams melted butter
- 130 grams sugar
- 1.5 tsp cinnamon
For a mix of cinnamon sugared and plain sugared donuts mix 70 grams of the sugar with the cinnamon to coat one half of the donuts. Use the remaining sugar to coat the other half of the donuts.
- To see how to make these delightful donuts see here on the Blue Eyed Bakers blog