Pumpkins make me happy. On my June wedding day, my new father-in-law told me we had to go to the field behind our house to see his gift to me...he had planted a pumpkin patch in the Spring because he knew how much I loved to cook with pumpkin. So, here is the first recipe from Gray Gables Goodies:
PUMPKIN-APPLE SPICE BAKED DOUGHNUTS
1/2 + 1/3 C pumpkin puree (not pie filling, approx 1/2 of a small can)
1/4 C brown sugar
1/4 C frozen apple juice concentrate (thawed)
1/4 C + 2T milk
2 T unsalted butter, melted
2 T Nutiva Red Palm Shortening
1 t cider vinegar
1/2 t vanilla
1 T cinnamon
1 t ginger powder
1/4 t cloves
1/4 t nutmeg
1/2 t salt
1 1/2 cups spelt flour (Great River Organic is my favorite)
1/2 t baking soda
1 1/2 t baking powder
Preheat oven to 350. Lightly oil doughnut pans. Mix everything from pumpkin to salt in a bowl with a whisk. In a separate bowl, mix together the flour, baking soda, and powder, then add to the wet ingredients and fold in with a spoon or spatula until blended. Put batter in a gallon baggie and cut one of the corners to make a piping bag. Pipe the filling into the doughnut pan (or go ahead and use a spoon, if you'd rather), filling the wells a bit more than half full. The batter is a bit thick, so if you'd like smoother "bottoms", dip your fingers in water and smooth them out. Bake for 15 minutes, test with a toothpick. When cool, turn onto a cooling rack set over a mat or some parchment paper. You can either dust with a cinnamon sugar blend or make a glaze:
1 C powdered sugar, sifted
1/2 t vanilla
1/2 t cinnamon
2 T milk (more as needed to adjust consistency of glaze)
You can dip the doughnuts to glaze the tops or get all fancy schmancy and drizzle with a whisk. Eat them sooner rather than later and store them loosely covered. Enjoy!
PUMPKIN-APPLE SPICE BAKED DOUGHNUTS
1/2 + 1/3 C pumpkin puree (not pie filling, approx 1/2 of a small can)
1/4 C brown sugar
1/4 C frozen apple juice concentrate (thawed)
1/4 C + 2T milk
2 T unsalted butter, melted
2 T Nutiva Red Palm Shortening
1 t cider vinegar
1/2 t vanilla
1 T cinnamon
1 t ginger powder
1/4 t cloves
1/4 t nutmeg
1/2 t salt
1 1/2 cups spelt flour (Great River Organic is my favorite)
1/2 t baking soda
1 1/2 t baking powder
Preheat oven to 350. Lightly oil doughnut pans. Mix everything from pumpkin to salt in a bowl with a whisk. In a separate bowl, mix together the flour, baking soda, and powder, then add to the wet ingredients and fold in with a spoon or spatula until blended. Put batter in a gallon baggie and cut one of the corners to make a piping bag. Pipe the filling into the doughnut pan (or go ahead and use a spoon, if you'd rather), filling the wells a bit more than half full. The batter is a bit thick, so if you'd like smoother "bottoms", dip your fingers in water and smooth them out. Bake for 15 minutes, test with a toothpick. When cool, turn onto a cooling rack set over a mat or some parchment paper. You can either dust with a cinnamon sugar blend or make a glaze:
1 C powdered sugar, sifted
1/2 t vanilla
1/2 t cinnamon
2 T milk (more as needed to adjust consistency of glaze)
You can dip the doughnuts to glaze the tops or get all fancy schmancy and drizzle with a whisk. Eat them sooner rather than later and store them loosely covered. Enjoy!
sounds very yum. where does one get the nutiva red palm shortening and the spelt flour? readily available at publix or do we need to go to whole paycheck? (which i would gladly do to make this scruptiousness....)
ReplyDeleteI'm an Amazon fan, so get most stuff there (yay for Prime shipping!). We only use spelt flour anymore, so I buy it in the 25lb bag and split it into gallon baggies and freeze. I've used other brands (from Publix), but the texture isn't quite as magical. :)
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