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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!

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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!

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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

Coating
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.

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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.

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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!)

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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.

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

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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.

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

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