Baked Pumpkin Donuts

These are incredible simple to make and a must in October. Soft and tender with just the right amount of sugar and spice, perfect for homemade treats on Halloween.

There will be left over sugar spice mix, do save for sprinkling on all manner of sweet treats over the season, from pancakes, to porridge and swirled into hot chocolate.

SERVES:
12 donuts

Ingredients

1 ½ Cups of self-raising flour

½ cup of soft brown sugar

a large pinch of sea salt

½ tsp of bicarbonate of soda

½ tsp of baking powder

1 tbs of corn flour

3 tsp pumpkin spice mix

Wet

1 cup pumpkin puree from a can or homemade

1/2 Cup of almond milk or dairy free alternative

2 tbs of light oil such as groundnut

1 tsp of vanilla bean paste or extract

1 tbs of Apple cider vinegar

Pumpkin spice sugar

½ cup sugar

3 tsp pumpkin spice mix

Pumpkin Spice

8tsp cinnamon

4tsp ground ginger

2tsp ground clove

1tsp grated nutmeg

(Combine and store in an airtight jar for the season)

Instructions

  1. Pre heat your oven to 180 °C fan
  2. Grease 12 ring donut pan (silicone preferably) or two 6 ring pans
  3. Combine all the dry ingredients in a large bowl and set aside
  4. Combine all the wet ingredients into a bowl and set aside
  5. Combine the wet into the dry do not overmix.
  6. Divide the mix into the doughnut rings bake in the preheated oven for around 20 minutes. cheque after 15 minutes to see if they are already an A skewer comes out clean.
  7. Allowed to cool in the pan for five to 10 minutes, turn the Donuts out onto a cooling rack.
  8. I like to immediately dust in pumpkin spice sugar, but you can allow to cool a little.
  9. Delicious served warm or room temp, also can be reheated a little in the oven at a later date. You can also freeze them without sugar glaze once cooled completely.
  10. Store in an airtight container for one to two days.

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