Hetty's Spiced Pumpkin Doughnuts

Recipe by

Hetty Lui McKinnon

Serves

Makes 12

Difficulty

Intermediate

Photo by:

Hetty Lui McKinnon

Excerpted from TENDERHEART by Hetty Lui McKinnon. Copyright © 2022 by Hetty Lui McKinnon. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

My youngest, Huck, declared these “the best doughnuts I’ve ever eaten” while middle child, Dash, who is not a pumpkin fan, muttered “you can make anything taste good.” Doughnuts have long been crowd-pleasers, but the best ones are usually deep-fried. This baked version is not lacking—the pumpkin delivers not only flavor, but also a moist crumb and a beautiful golden hue. The classic autumnal flavors of pumpkin pie spice give just the right amount of warmth and the oil keeps everything light. Best of all, it’s a fuss-free recipe (no electric mixer needed!). A nonstick doughnut pan is required, but if you don’t have one, use a12-cup muffin tin to make “doffins” (doughnut-muffins), making sure to bake them for slightly longer, about 18–20 minutes.

Ingredients

2 cups plus 1 tablespoon (250 g) all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons Pumpkin Spice
½ teaspoon sea salt
⅔ cup (160 ml) neutral oil
1 tightly packed cup (200 g) brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup (250 g) pumpkin puree (see Notes)
4 tablespoons (56 g) butter, melted

Methods

Preheat the oven to 350°F (180°C). Grease a 12-cavity (or two six-cavity) nonstick doughnut pan with cooking spray.
In a bowl, add the flour, baking powder, baking soda, pumpkin pie spice and sea salt and whisk to combine.
Place the oil, sugar and vanilla extract in a large bowl and whisk to combine. Whisk in the eggs until the mixture is smooth. Add the pumpkin puree and whisk until fully combined.
Add the dry ingredients to the wet mixture and fold together until just combined (do not overmix).
Transfer the batter to a piping bag fitted with a large plain tip, or toa resealable plastic bag with a ⅜-inch (1 cm) hole snipped in one corner, and pipe the batter into each cavity in the pan until they are three-quarters full (or simply spoon the batter in). Bake for 15–17 minutes—when they are ready, the tops of the doughnuts will spring back when lightly touched. Let the doughnuts cool in the pan for 5 minutes, then turn them out onto a wire rack.
Meanwhile, to make the pumpkin pie spice sugar, place the sugar and spice in a shallow bowl and mix well.
While the doughnuts are still warm, brush both sides with the melted butter and toss them in the pumpkin pie spice sugar. Return to the racks. Doughnuts are best eaten the day they are made, but can be stored in an airtight container at room temperature for up to 1 day.

Notes: To make the quickest pumpkin puree, you’ll need approximately 10 ounces (300 g) of peeled pumpkin (or other winter squash). Cut the pumpkin or squash into cubes and add them to a sauce pan with a little water (¼ cup/60 ml to start), cover with a lid and cook over medium heat for 15–20 minutes, until the flesh is very soft. Check it from time to time and add more water if it dries out. When soft, if there is still water in the saucepan, drain it. Stir the flesh with a fork (it should break up easily) until it is completely pureed. This will make about 1 cup (250 g) of pumpkin puree.

For gluten-free • use gluten-free all-purpose flour

Vegetable swap • pumpkin puree: sweet potato puree, parsnip puree

This Recipe Features

Hetty's Spiced Pumpkin Doughnuts

Recipe by

Hetty Lui McKinnon

Serves

Makes 12 people

Difficulty

Intermediate

Ingredients

2 cups plus 1 tablespoon (250 g) all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
2 teaspoons Pumpkin Spice
½ teaspoon sea salt
⅔ cup (160 ml) neutral oil
1 tightly packed cup (200 g) brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup (250 g) pumpkin puree (see Notes)
4 tablespoons (56 g) butter, melted

Methods

Preheat the oven to 350°F (180°C). Grease a 12-cavity (or two six-cavity) nonstick doughnut pan with cooking spray.
In a bowl, add the flour, baking powder, baking soda, pumpkin pie spice and sea salt and whisk to combine.
Place the oil, sugar and vanilla extract in a large bowl and whisk to combine. Whisk in the eggs until the mixture is smooth. Add the pumpkin puree and whisk until fully combined.
Add the dry ingredients to the wet mixture and fold together until just combined (do not overmix).
Transfer the batter to a piping bag fitted with a large plain tip, or toa resealable plastic bag with a ⅜-inch (1 cm) hole snipped in one corner, and pipe the batter into each cavity in the pan until they are three-quarters full (or simply spoon the batter in). Bake for 15–17 minutes—when they are ready, the tops of the doughnuts will spring back when lightly touched. Let the doughnuts cool in the pan for 5 minutes, then turn them out onto a wire rack.
Meanwhile, to make the pumpkin pie spice sugar, place the sugar and spice in a shallow bowl and mix well.
While the doughnuts are still warm, brush both sides with the melted butter and toss them in the pumpkin pie spice sugar. Return to the racks. Doughnuts are best eaten the day they are made, but can be stored in an airtight container at room temperature for up to 1 day.

For gluten-free • use gluten-free all-purpose flour

Vegetable swap • pumpkin puree: sweet potato puree, parsnip puree