My posting schedule is going haywire. My good intentions, to post weekly at my scheduled time, are going awry and the universe is out to get me. I am not as organised as some of my wonderful blogger friends who always have two or three posts scheduled in advance. I usually fly by the seat of my pants! Most of the times I don’t even know what I’m posting till I sit down to write! You’re all probably wondering what I’m doing writing a blog at all with this level of disorganisation! In my defence, I’m usually not like this. I do have at least a few posts ready to go normally, but these days, nothing is normal.
I was all ready to write my post on Monday night and publish Tuesday and what happens? I catch a bloody cold. My head’s full of snot, my ears are blocked, my throat hurts, my ears are watery, my nose is red and raw, and my head is spinning in Exorcist proportions. If that’s not all, it’s been snowing since yesterday and it’s 3F/-16C outside with road conditions so slick, that I pretty much skated to my physical therapy appointment this morning.
Anyway, though I am seeing double, I will get this post out.
Anyone who reads this blog regularly, will know that I have a love-hate relationship with pumpkin. But let it be known that I am a team player and will willingly and unselfishly, cook and bake with pumpkin solely for others 🙂
Having said that, damn, these Pumpkin Doughnuts were delicious and especially with the salted caramel sauce and the chopped pistachios. Somehow, all those flavours just blended perfectly.
I posted these because they got such rave reviews from adults and children alike. I wanted to make sure to taste a little bit so I broke off a tiny piece. I ended up eating two whole ones. Pumpkin doughnuts aren’t anything new, and they’ve been done before but I wanted to use my new pans, and this allowed me to do something seasonal for my cooking demo last Saturday. I am so glad I did! These will be made again.
To me, a doughnut is not a doughnut unless it’s fried. However, I loathe frying and I didn’t want to fry in the showroom; not the best air flow there. I have mixed feelings on cake doughnuts because to me they are just….a muffin….with a hole….
BUT, team player and all…here are my baked, pumpkin muffins, I mean doughnuts. In time for Thanksgiving breakfast or even dessert.
- 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
- Spray the doughnut pans with non stick spray.
- Preheat the oven to 350F/180C
- Mix the flour, baking powder, salt and spices together.
- In another bowl, mix the pumpkin purée, sugar, eggs and melted butter together.
- Add the flour mixture to the pumpkin mixture.
- Add half the milk first and mix into a thick batter.
- Add the rest if needed.
- You want a dropping consistency so if you need more milk, add by tablespoons.
- Add the vanilla and mix.
- Don't over mix or you'll have tough doughnuts.
- 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.
- Fill ⅔ of the way and smooth out.
- Place in the oven and bake 15-20 minutes, or until firm and risen.
- Allow to cool on a rack for 5 minutes,
- Dust with powdered sugar if serving plain doughnuts, or dip into or drizzle salted caramel over the top.
- Sprinkle with chopped pistachios.
- Salted Caramel Sauce
- In a small sauce pan, add the sugar and water and heat on medium.
- Let the sugar melt and allow it to turn an amber colour.
- This will take some time, about 10-15 minutes.
- Watch carefully as the sugar can go from amber to burnt in seconds.
- Heat the cream in a small pitcher in the microwave and add the sea salt.
- Once the sugar turns a golden amber colour, add the cream carefully, it will splutter.
- Mix off heat until all the sugar is melted and the cream is incorporated.
- Pour into a heat proof jar and allow to cool.
I hope everyone is having a great week so far, it’s almost the end of this week. I can’t believe that it is almost the end of the year. Where did this year go?