These pumpkin doughnuts are gorgeously moist, the pumpkin flavours pair perfectly with the chocolate and cinnamon spices. Even with the reduced sugar they are very sweet, their texture is moist and cake like. Not heavy and greasy like your average deep fried variety.
2tsppumpkin pie spices (or3/4 tsp ground cinnamon, heaped 1/4 tsp ground nutmeg and ground ginger)
100gcastor sugar
50gsoft brown sugar
125mlcoconut oilor other vegetable oil of your choice
3large eggs
180gpumpkin puree
1teaspoonvanilla extract
80gsemi sweet dark choc chips
Cinnamon Sugar Coating:
50ggranulated sugar
1teaspoonground cinnamon
Spiced Buttercream Frosting:
180gicing sugar
45gsoftened butter
1teaspoonvanilla extract
2-3tablespoonsmilk dependingdon't add too much if the mix is already very soft
Instructions
Preheat your oven to 350F / 180C. Lightly grease your doughnut moulds. This mix yielded 8 lakeland moulds plus extra which I baked as cupcakes.
Mix the flour, baking powder, salt , pumpkin spice mix together in a medium mixing bowl.
In a separate bowl, whisk the white and light brown castor sugars with the coconut oil (or vegetable oil). Add the eggs, pumpkin puree and vanilla extract and mix until well combined.
Once the wet ingredients are well mixed start adding the dry ingredients to the pumpkin mixture. Mix till well combined.
Spoon or pipe the dough into the doughnut moulds, filling to about 3/4 full.
Bake in the pre heated oven for approximately 13-15 minutes or until an inserted toothpick comes out clean.
Remove from oven and let cool slightly before turning out onto a cooling rack.
If coating in cinnamon sugar do this whilst they are still warm so the sugar will adhere to them.
Put the sugar and cinnamon into a large ziplock bag and shake until well combined.
Add one warm doughnut to the bag at a time, and shake with the sugar mixture to coat.
Set the sugared doughnuts onto a wire rack to cool completely.
The doughnuts are best eaten straight away.
If not being eaten right away, covered loosely and store at room temperature for several days. Do not store in an airtight container otherwise they will become sticky.