Sunday, 8 October 2017

pumpkin spiced baked doughnuts.


HELLO AUTUMN! Anyone else as excited as me? Shame about the lack of Summer and that. But now it's October I'm truly embracing being an Autumn baby and getting involved with ALL of the Autumn leaves, cosy accessories and obviously a million PSLs. (Pumpkin spiced lattes, by the way). Over on my Instagram I couldn't resist a Boomerang throwing up some leaves and sharing my newest scented candle. So are you surprised I've been baking pumpkin spiced everything too? First in line are these heavenly pumpkin spiced baked doughnuts. Think cinnamon, ginger and nutmeg with a topping of maple sweetened pecans and syrup. But I can't promise I'm stopping here...



Shopping list. 
(Makes twelve pumpkin spiced doughnuts)
♥ 200g self raising flour
♥ 70g dark brown sugar
♥ 150g caster sugar
♥ 1 tsp baking powder 
♥ 2 tsp cinnamon
♥ 1 tsp ginger
♥ 1 tsp nutmeg
♥ 100g butter, melted and cooled down slightly
♥ 400g tin of pumpkin puree 
♥ Three free range eggs
♥ A handful of pecans
♥ 2 tbsp maple syrup, plus extra to drizzle
♥ A doughnut pan

Preheat the oven to 180 degrees c.

Step one. Mix together the flour, sugar, baking powder and spices in one bowl.

Step two. Mix together the butter, pumpkin and eggs. Combine with the dry ingredients.



Step three. Add to the doughnut pan. Bake for 20 minutes. 


Step four. Meanwhile add your pecans to a small pan and warm on a low heat with some maple syrup. Drizzle over the doughnuts! Yum!


Have you made anything pumpkin inspired this Autumn? Have you ever tried a pumpkin spiced recipe? You might like my pumpkin spiced syrup recipe too!

5 comments:

  1. These look so cute Emily! Perfect for autumn :)

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  2. I've never used pumpkin puree before - these sound lovely!

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  3. I just made these and they were amazing! I had to settle for not being able to do the recipe exactly as written like I had hoped, but they still turned out so very yummy! Thank you for sharing.

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