Pumpkin Cake Donuts

Pumpkin Cake Donuts
I had leftover pumpkin from when I made pumpkin cupcakes (which I encourage everyone to try, some of the best I’ve ever made). What better way to use it up than to make pumpkin donuts! There aren’t many donuts on offer in England. Krispy Kreme’s and the grocery store made donuts and that’s about it. I hope gourmet donuts take off here soon.
Also unfair that a full range of fall flavors is available at Dunkin Donuts. Even Pumpkin lattes! I’ve made my own before but it’s just not the same.
Pumpkin Cake Donuts

I’ve been practicing with my SLR camera. For someone that is not artistic in any way it’s not easy. I had to read the first chapter of my beginners book about 3 times. I don’t want to move on to the next chapter until I really understand the first chapter.
Pumpkin Cake Donuts

I halved this recipe and I still ended up with way more donuts than I could possibly eat. These are best eaten on the same day they’re made. Cake donuts are easy because there’s no yeast to worry about. I prefer the taste of cake donuts myself.
Pumpkin Cake Donuts
adapted from Flour Girl
Ingredients
Sugar Coating
1/2 cup sugar
2 tsp cinnamon
1 tsp ground nutmeg
Donut Batter

1 3/4 cups plain flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp baking soda
dash of ground nutmeg
dash of ground cloves
1/2 cup sugar
1 1/2 tbs unsalted butter at room temperature
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/4 cup buttermilk (I used soy milk with 1 tsp apple cider vinegar)
1/2 cup canned pure pumpkin
Rapeseed oil for frying

1. Mix all the ingredients for the sugar coating in a small bowl

Pumpkin Cake Donuts

2. In a medium bowl whisk together the flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
Pumpkin Cake Donuts

3. Using an electric mixer beat together the butter and sugar until combined. Beat in the eggs and the egg yolks.
Pumpkin Cake Donuts

4. Gradually beat in the buttermilk and then beat the pumpkin in two additions.
Pumpkin Cake Donuts

5. Fold in the flour mixture using a rubber spatula. Cover and chill for 3 hours.
Pumpkin Cake Donuts

6. With generously floured hands, work surface and rolling pin, roll out the dough to 1/2 inch thick (I took a handful or two of flour and worked it into the dough as it was a little sticky).
Pumpkin Cake Donuts

7. Using a donut cutter cut as many donuts as possible out of the dough. Place on a parchment lined baking sheet. Save the holes for frying as well. Roll any scraps out to make more donuts and holes.
Pumpkin Cake Donuts

8. Pour the oil into a heavy bottomed pan and heat to 360 F using a thermometer.
Pumpkin Cake Donuts

9. Drop a few donuts or holes into the pan at a time and cook for one and a half minutes to two minutes on one side and then flip and cook for an additional minute until golden brown. Remove from the pan carefully and place on a paper towel lined baking sheet (do a test batch with 1 or 2 holes first).
Pumpkin Cake Donuts

10. Allow the oil to heat back up to 360 F between batches. While waiting roll the warm donuts in the sugar coating.
Pumpkin Cake Donuts

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3 Comments

  1. Miss Morris

    Looks like a delicious way to use up your spare pumpkin. They look very much like these sweet potato donuts they used to sell when I lived in Peru. They served those with a fig syrup. Very yum

  2. I think your pics came out really great! getting better every time!

  3. These look just fantastic. Way better than anything from a donut shop! (Lovely blog you have.)

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