I’m a bit of a latecomer to the #virtualpumpkinparty but no less excited! Below, is my pumpkin inspired recipe which admittedly is a "tag along" contribution to the amazing work by Sara at Cake Over Steak and Aimee at Twigg Studios. It is such a fantastic idea to embrace the season and all of our pumpkin madness! I have truly enjoyed going through some of the recipes that were developed (there are close to 100!). There is so much creativity in this group and I look forward to autumn 2017!
It is difficult for me to walk by a stand of pumpkins and not admire them. I immediately start thinking about the variety of dishes that could benefit from the addition of pumpkin or where pumpkin is the star of the show. I purchased a load baking pumpkins at the beginning of the month. A week later, I bought some more at the pumpkin patch. So far, they have acted as seasonal decorations around the house and the children have been excited to arrange and rearrange them. They’re about to do double-duty today by being baked in a doughnut recipe. Of course, there will be more pumpkin recipes to come as I work my way through all of the pumpkins that were purchased (Dad, there is a pumpkin pie coming your way!)
Crunchy and sweet. These cake doughnuts become crispy on the top with the addition of the cooked glaze and maple sugared walnuts. The use of spelt flour rather than wheat flour means that they are a little easier to digest and have fewer calories. And guess what? Due to their mini size, you can have 3 without feeling guilty about it!
Baked Spelt Pumpkin Doughnuts with Maple Sugar Walnuts
Makes: 24 mini doughnuts
Time: 1 1/2 hours to prepare pumpkin puree + 45 minutes to make doughnuts and garnishes + 10 minutes to assemble and cool
65mL (1/3 cup) melted unsalted butter
135g (2/3 cup) granulated sugar
1 large egg
60mL (1/4 cup) almond milk
1 tsp apple cider vinegar
170mL (3/4 cup) pumpkin puree
160g (1 ½ cups) light spelt flour
1 ½ tsp baking powder
3/4 tsp salt
1 tsp cinnamon
¼ tsp nutmeg
Maple Candied Walnuts
125g (1 ¼ cup) whole walnuts
1 tsp sesame seeds
65g (1/4 cup) maple syrup
pinch of salt
100g (1/2 cup) granulated sugar
50g (1/4 cup) unsalted butter
4 tbsp water
½ tsp vanilla extract
1. Preheat oven to 375°F (190°C). Prepare the pumpkin puree by cutting the pumpkin in half (I cut along one side of the stem then remove the stem and blossom end with a sharp knife). Discard the stems, pulp and seeds**. Place face down on a baking dish with a little bit of water. Cover with tinfoil and bake approximately 1 hour depending on the size of your pumpkin. The flesh should be soft when poked by a fork. Let cool slightly then remove flesh with a large metal spoon. Discard the rind. Blend the pumpkin flesh until smooth.
2. Mix the milk and vinegar in a small bowl. Set aside.
3. Beat the melted butter and sugar together.
4. Beat in the egg until the mixture becomes light and fluffy.
5. Mix in the milk-vinegar mixture and the pureed pumpkin. Set aside.
6. Whisk together the flour, baking powder, salt and spices in a medium bowl. Mix into the wet mixture until just combined. Use a spatula to scrap the sides and bottom of the bowl to ensure proper mixing.
7. Grease a 12-well mini doughnut tin. Using a piping bag fitted with a 10mm nozzle, pipe the batter into the round doughnut wells (you can choose to spoon the batter into the tin but I find this to be time consuming and messy).
8. Bake for 7-10 minutes at 350°F (175°C) or until skewer comes out clean.
9. Place on wire rack to cool for 5 minutes. Tip the tin upside down. The doughnuts may fall out or you may need to use a butter knife to loosen them.
Maple Candied Walnuts
1. Measure all ingredients and place in a medium sized saucepan over medium-low heat.
2. Stir constantly with a wooden mixing spoon until the syrup is caramelized. This should take 5-8 minutes. Take off the heat.
3. Once cooled, chop half of the nuts into fine pieces. You’ll find that you have some leftovers for snacking.
1. Add the sugar, butter and water to a small saucepan on medium-low heat. Stir to combine and then cook until the sugar crystals are dissolved.
2. Cook at medium heat for 3-4 minutes.
3. Take off heat and gently stir in the vanilla.
4. Set aside to firm up for 5 minutes.
1. Line up the doughnuts, glaze and walnuts on your work surface.
2. The glaze should be warm but not hot. Dip the doughnut on one side into the glaze. Then, immediately dip it into the chopped walnut pieces. Set aside to harden.
3. If the glaze begins to harden in the saucepan add a tablespoon of water and place it on low heat for a couple of minutes to warm up.
Enjoy with a coffee while looking outside at the beautiful colours!
Most doughnuts are best eaten the day that they are baked. Since this recipe is a baked cake doughnut, it can be stored. Store these doughnuts in a sealed container for 2 days.
* Recipe adapted from BBC goodfood
**Be sure to separate the pumpkin seeds and bake them in the oven for a savoury treat.