Get your pumpkin spice fix with these pumpkin spiced doughnuts, baked rather than fried!
The taste of autumn
My pumpkin spice addiction is well documented on this blog! I have tonnes of pumpkin recipes from sweet treats through to soups and other savouries. There’s just something about the combination of sweet pumpkin and the warming spice of cinnamon, nutmeg and ginger that gets me excited!
This autumn I’ve been trying to come with new slightly healthier ways of enjoying my favourite autumn flavours. As much as I love a classic deep fried doughnut, baked doughnuts are my go to treat when I’m trying to avoid tonnes of fat.
More delicious doughnuts
The secret ingredient(s)
OK, so my spice blend isn’t really a secret! But its worth getting excited about. Classic pumpkin spice mixes are heavy on the cinnamon with a little nutmeg and clove. But I love to swap the clove for all spice and I always add a reasonable helping of ginger. Ginger has a wonderful fiery heat at the same time as being quite sweet. I think my blend is the perfect mix of warming and a sweet treat!
There’s also real pumpkin in these baked doughnuts so they are practically a vegetable! This gives them an awesome orange colour and stops them from being overly sweet.
But what really takes these doughnuts from being nice to EPIC is the drizzle on top. Our local store sells cardamom milk (a type of evaporated milk that has been infused with cardamom). I mix this with a little icing sugar to make it the perfect drizzling consistency.
If you can’t get your hands on cardamom milk you can make your own by heating evaporated milk on the stove with a couple of cardamom pods. Once infused just remove the cardamom pods and let the milk cool before using. Definitely don’t skip this step, the cardamom is wonderfully fragrant and works well with the other spices. Trust me, you won’t regret it.
Without further ado, here’s my Baked Pumpkin Spiced Doughnut recipe. This can easily be scaled up or down depending on how many doughnuts you want to make.
Baked Pumpkin Spiced Doughnuts
For the doughnut batter
- 75 grams pumpkin puree roughly 5 tbsp
- 75 grams brown sugar
- 50 millilitre milk
- 1 large egg
- 50 grams butter melted and cooled
- 125 grams self raising flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1 pinch all spice
For the drizzle
- 4 tbsp cardamom milk see notes
- 1 tbsp icing sugar
- 1 handful chopped nuts optional
Begin by pre-heating your oven to 180C/gas mark 4.
Grease your doughnut pan with a little butter and place to one side.
Whisk together the pumpkin puree,, brown sugar, milk, egg and butter on a high speed until light and airy.
Fold in the flour and spices until just incorporated (you don't want to overwork the mix).
Carefully spoon the mixture into the pans (or pipe if easier).
Bake in the centre of the oven for 12-15 minutes or until they are springy to the touch and golden.
Leave the doughnuts to cool in the pan for a few minutes before turning them out on to a cooling rack. (If they aren't coming out very easily, run a spatula around the edges of each doughnut to loosen them).
Once cool, mix together the icing and cardamom milk.
Using a teaspoon, drizzle the icing over the doughnuts.
Finish with a sprinkling of chopped nuts if desired.
Cardamom milk is popular around Eid and Diwali. Check your local store and stock up if you can, it's delicious!
If you can't get your hands on any then you can make your own by heating evaporated milk on the hob with a couple of cardamom pods. Remove the cardamom pods and let the evaporated milk cool before using in the recipe.
These doughnuts are best eaten fresh. If you need to store them you can do so in an air tight container for 2-3 days.
If you like this you’ll love…
…these other pumpkin spice recipes!