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Pumpkin Spice Doughnuts 🎃

Happy Halloween you guyyyys! 👻
I haven’t been updating much in the past few month, I have big pile of excuses reasons for that, like how crazy busy summer was, like how my toddler joined a nursery and it was just a big hectic transition time for all of us, like how I got a new job which literally takes up all my time and the little energy I have left with after running around my toddler all day long (fellow parents – ya’ll know the struggle is real) so yeah, shit’s been pretty crazy round here but Ima work real hard on getting back into the swing of writing!


I’m currently enjoying the season, the colours and the smells all around me, in fact, I’m enjoying it so much that I came up with this amazing simple recipe for baked Pumpkin Spice Doughnuts which feels just like Autumn to me, and since they’re baked and not fried it’s a healthier option I can safely tuck in my son’s mouth without feeling overly guilty about! these doughnuts are moist and fluffy like a cloud, have that tangy taste of all the autumnal spices, and goes perfectly along side a black cup o’ coffee on a cold misty morning!


What you’ll need:

1 1/2 cups all-purpose flour
1 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
2 large eggs
1 1/2 cups pumpkin/squash puree
1 tsp vanilla extract

1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

Preheat oven to 190°C.
Chop all your pumpkins, spoon out the seeds then cut into wedges. Line em’ up on a covered baking tray and tuck in the oven for 30 min or until nice and soft.


Once out of the oven leave them to cool for a while so you won’t burn your fingers (I always learn that the hard way) peel them and use a fork to make puree.


Now heat the oven to 175°C & Butter 12 doughnut wells (2 6-hole pans).

In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary, you don’t want any clumps!)


Add canola oil, eggs, pumpkin puree and vanilla extract and blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix until well combined.


Spoon the batter into doughnut wells, filling each about 3/4 full.


Bake in preheated oven until toothpick inserted into center comes out clean, 13 – 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely.


You can decorate them with edible blood, so they’re totally Halloween ready! ^_^ enjoy.


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