I have been bitten by the fall bug. Do you know that feeling? The one that screams: I need to make everything spiced, warm, indulgent and must include a hefty dose of pumpkin. If this could be rolled into one baked good, especially this baked donut, this could easily be titled “Fall Donut.”
Freshly grated nutmeg, cardamom, cinnamon, ginger, cloves and a tiny touch of black pepper make up the spices for this cake-like donut. We have gone from a pumpkin to a pumpkin chai donut. The glaze includes a shot of maple, a bit of bourbon, and flakes of toasted coconut…because I wanted some texture…also because I wanted more of falls flavors in this.
You had better go on out and buy a donut pan. These beauties are baked…not fried.
Top them with the glaze, if using, prior to serving them. If this glaze is not your thing and you want to eat the donut immediately…trying shaking it around in a cinnamon sugar mixture while they are still warm. Plain pumpkin chai donuts are tasty as well. The glaze dries after a bit making these donuts ready for travel. I sent one away with the happy chimney cleaner man, who happily admitted that, he too, was also a fan of donuts…and of starting large fires. But that is a story for another day…
I used this King Arthur recipe and made a few modifications. I scaled back the recipe to make 8 donuts vs. 16 (never again will I make that mistake). I also used coconut oil vs. vegetable oil – it is what I had on hand. I did use two eggs. I would like to think you might even be able to get away with just one egg due to the amount of pumpkin. I also used white whole wheat flour which seemed to work out well.
- For the Donut Dough:
- 1/4 C. coconut oil
- 2 eggs
- 3/4 C. sugar
- 3/4 C. pumpkin puree (not spiced)
- 1/2 t. each: nutmeg, ginger, cinnamon, cardamom
- Pinch of cloves, crack of black pepper
- 3/4 t. salt
- 3/4 t. baking powder
- 3/4 C. + 1 T. white whole wheat flour
- For the glaze (I started with these amounts then adjusted to my taste preferences)
- 1/2 C. sifted confectioners sugar
- 2 T. + 2 t. pure maple syrup
- splash of bourbon
- toasted coconut, unsweetened
- freshly grated nutmeg
- Prepare a donut pan - I brushed some coconut oil on the pan. Preheat the oven to 350*.
- For the donuts:
- Whisk the coconut oil, eggs and sugar together until smooth. Add in the pumpkin and spices and mix until combined. In a separate smaller bowl whisk the salt, baking powder and flour together. Add this to the pumpkin mixture and stir until just combined. Do not overmix or over stir this. Bake the donuts at 350* for 8-10 minutes until the donut gently springs back when touched, or until a cake tester comes out clean. Gently run a knife around the edges of each donut. Let them rest in the pan for 5 minutes, then remove them to a cooling rack to cool completely.
- For the glaze:
- Combine the confectioners sugar, maple syrup and bourbon in a small bowl and whisk to combine. I added some unsweetened toasted coconut because I wanted extra texture.
- Dip the donut tops into the glaze and set out to dry. If desired, sprinkle a little freshly grated nutmeg on top!