This months challenge was donuts YUM!! I wanted to do something in the spirit of Halloween so I decided on cake based Pumpkin donuts. I made half the batch with a sugar/pumpkin pie spice coating and the other half with pumpkin/cream cheese icing and I couldn't pick a favorite between the two. They are delish!
I got the recipe from Mennonite Girls Can Cook here is a link to the original recipe Frosted Pumpkin Donuts. I did some minor changes to the frosting and coating but otherwise I stayed pretty close to the original. I loved that it has a bit of whole wheat flour, funny how that somehow negates the fact I am making donuts :)
- 2 eggs
- 1 cup granulated sugar
- 2 tbsp unsalted butter, softened
- 1 cup cooked pureed pumpkin (fresh or from a can)
- 1 tbsp lemon juice ( I didn't have so I used apple cider vinegar)
- 4 cups white flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- pinch of nutmeg
- 1 cup evaporated milk (I used 1 %)
- Oil for deep frying
1.)In a bowl beat together eggs, sugar and butter add pumpkin and lemon juice (vinegar) and stir well.
2.) Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg and add to the pumpkin mixture alternating with the milk in three additions ending with the milk. Ex: a third of flour mix, a third of pumpkin, a third of milk then do that three times. Cover it and put in the firdge for two hours.
3.) Turn out the dough to a floured surface and knead 5- 6 times you may have to add extra flour to be able to knead it I had to add over a 1/4 cup of flour to make it manageable. Roll to 3/8" using flour as needed and then cut it out with your donut cutter. I used a 3" english muffin maker and a smaller fondant one for the center but you can use a jar lid or a cup and an olive oil cap for the middle ect.
6.) Heat your oil to 350F to 360F Note: the original recipe says 375F but I found that was too high and the donuts browned to much do a couple testers to see what works for you. I timed them and found they took about 1 and 1/2 min per side. Put hot donuts on paper towel lined plates or sheet to soak up the extra oil.
Pumpkin Spice for sugar coated donuts
- 1/2 cup sugar
- 1/4 tsp pumpkin pie spice
- 1/2 tsp cinnamon
1.) Mix all ingredients together put them on a plate and then when donuts are cool coat them thoroughly.
Pumpkin Cream Cheese Icing
- 4 oz cream cheese, softened (I used light)
- 1/4 cup pumpkin puree
- 1/8 tsp pumpkin pie spice
- 1/8 tsp cinnamon
- 1/4 tsp vanilla
- 1 3/4 cup icing sugar (I used way more because I wanted to pipe it stiff about a cup more if you want definition when you pipe just add icing sugar until the lines from your beater stay in the frosting.)
1.) Beat cream cheese,pumpkin,p/pie spice,cinnamon and vanilla together then beat in icing sugar until you like the consistency you can keep it looser and dip your donuts in it like a glaze or make it stiffer and pipe it on. Do not frost until completely cooled or it will just melt down the sides.