Pumpkin Doughnuts
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Pumpkin Doughnuts scented with cinnamon and nutmeg and drizzled with salted caramel sauce.
  • 2 cups/300g all purpose/plain flour
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup/235ml pumpkin purée
  • ¼ cup/60g brown sugar, packed
  • 2 eggs
  • 2 tablespoons butter, melted and cooled
  • ½ cup/118ml milk
  • 1 teaspoon vanilla
  • Salted Caramel Sauce
  • 1 cup/200g granulated sugar
  • ¼ cup/60ml water
  • ½ cup/118ml heavy/double cream
  • ½ teaspoon sea salt
  1. Spray the doughnut pans with non stick spray.
  2. Preheat the oven to 350F/180C
  3. Mix the flour, baking powder, salt and spices together.
  4. In another bowl, mix the pumpkin purée, sugar, eggs and melted butter together.
  5. Add the flour mixture to the pumpkin mixture.
  6. Add half the milk first and mix into a thick batter.
  7. Add the rest if needed.
  8. You want a dropping consistency so if you need more milk, add by tablespoons.
  9. Add the vanilla and mix.
  10. Don't over mix or you'll have tough doughnuts.
  11. With two spoons, scoop out pumpkin batter and drop into doughnut pan, may need to drop small spoonfuls and then blend into one smooth doughnut.
  12. Fill ⅔ of the way and smooth out.
  13. Place in the oven and bake 15-20 minutes, or until firm and risen.
  14. Allow to cool on a rack for 5 minutes,
  15. Dust with powdered sugar if serving plain doughnuts, or dip into or drizzle salted caramel over the top.
  16. Sprinkle with chopped pistachios.
  17. Salted Caramel Sauce
  18. In a small sauce pan, add the sugar and water and heat on medium.
  19. Let the sugar melt and allow it to turn an amber colour.
  20. This will take some time, about 10-15 minutes.
  21. Watch carefully as the sugar can go from amber to burnt in seconds.
  22. Heat the cream in a small pitcher in the microwave and add the sea salt.
  23. Once the sugar turns a golden amber colour, add the cream carefully, it will splutter.
  24. Mix off heat until all the sugar is melted and the cream is incorporated.
  25. Pour into a heat proof jar and allow to cool.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/pumpkin-doughnuts/