Happy Fall Y’all!
In honor of the changing of the season, and to welcome OCTOBER (my favorite month), I made some Pumpkin Spice Baked Doughnuts with Chocolate Icing and some little punkin’ sprinkles 🍩. Did you notice how I didn’t call them Pumpkin Doughnuts? Well, the truth is, I didn’t use any pumpkin! They’re made with butternut squash 🤯. What?!!
When I brought these Pumpkin Spice Baked Doughnuts to my office everyone went bonkers! No kidding, these were a total home run⚾️! Super moist, super yum 😋!
Butternut Squash from my garden
You can exchange pumpkin for any type of cooked squash. It’s funny because most years I’ve got loads of pumpkins, just begging to be baked, but this year, I took a pumpkin break. But I do have tons of perfect butternut squash, so here goes!
My Big Squashed Dreams 🎃👩🏻🌾
For a few years, I really tried to be the giant pumpkin growing champion of San Diego 🏆🥇. I didn’t quite make it, but I really did give it a good go! Clearly I have a serious need for attention!
Here’s my biggest contender. It was 700 lbs, using the “official pumpkin growers measurement guide”.
Unfortunately, it got a crack in it just before the time to show it 🙀. I was actually a bit relieved that I didn’t have to rent a 🏗 crane to move it.
My 700 lb pumpkin cracked. See the sad faces? 😢🎃
Giant Pumpkins 🎃 – outstanding in their field!
Crazy For The Taste Of Autumn 🍂
We all get a little excited for the tastes of fall to appear. From lattes to pies and cakes and everything in between, most of us love the spices! If you’re using pumpkin instead of butternut, for these 🎃 Pumpkin Spice Baked Doughnuts with Chocolate Icing, just exchange pumpkin puree for the same amount of butternut puree.
For The 🎃 Pumpkin Spice Baked Doughnuts 🍩
You will need 3 non stick doughnut pans. You can get them at any kitchen supply store, or order them from Amazon and have them delivered!
Preheat your oven to 400°
Cut a 1 1/2 lb butternut squash in half and take out the seeds and clean out the center. Then roast, flesh side down on a baking sheet covered in aluminum foil or parchment paper. Roast for 45 to 60 minutes, until it is fork tender.
Let the squash cool, then scoop out the flesh, measure 2 cups. Puree in a food processor or blender, Set aside. Refrigerate the left over squash for another use.
Preheat your oven to 350°. Into a medium sized bowl, add the dry ingredients, 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg (or use 1 tablespoon of purchased pumpkin pie spice), 2 teaspoons baking powder, 1 teaspoon kosher salt, whisk to mix well and set aside.
Into the bowl of your electric mixer with the paddle attachment, add 2 cups of the pureed butternut squash or 1 15 ounce can of pumpkin puree.
Add 1 1/2 cups granulated sugar and 1/3 cup vegetable oil and 1/2 cup unsalted, melted butter, 3 eggs at room temperature and 1 teaspoon vanilla extract. Mix well, about 3 minutes.
Add the dry mixture to the wet until just combined. Pour the batter into the molds, fill to the top of the mold.
Bake for 15 minutes, until they are lightly golden and a toothpick inserted comes out clean. Remove from the pans and let them cool completely on a baking rack.
The Chocolate Icing on Pumpkin Spice Baked Doughnuts
Because a little 🍫 chocolate never hurt a thing! Here’s a topping for your Pumpkin Spice Baked Doughnuts with Chocolate Icing!
Into a medium sized sauce pan, add 1 tablespoon butter, 1-2 tablespoons cream or milk, 1 tablespoon corn syrup and 1/3 cup chocolate chips. Melt slowly, whisking constantly.
While the mixture is still warm, lower donuts carefully into the chocolate on the bottom, roundest side. Top with your favorite sprinkles then set on a wire rack for the chocolate to set.
Enjoy the delicious Pumpkin Spice Baked Doughnuts with Chocolate Icing!
Pumpkin Spice Baked Doughnuts with Chocolate Icing and Sprinkles
Ingredients
Special Equipment: 3 non stick doughnut pans (6 doughnuts per mold)
For the Doughnuts
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- (Or substitute above spices with 1 tablespoon pre-made/purchased pumpkin pie spice)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups butternut squash puree or 1 15 ounce can of pumpkin puree
- 1 1/2 cups granulated sugar
- 1/3 cup vegetable oil
- 3 eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Chocolate Icing/Glaze
- 1 tablespoon unsalted butter
- 1-2 tablespoons cream or milk
- 1 tablespoon corn syrup
- 1/3 cup semi sweet chocolate chips
Optional: Sprinkles
Instructions
For the Butternut Squash
- Preheat your oven to 400°
- Cut a 1 1/2 lb butternut squash in half and take out the seeds and clean out the center. Then roast, flesh side down on a baking sheet covered in aluminum foil or parchment paper. Roast for 45 to 60 minutes, until it is fork tender. Let the squash cool, then scoop out the flesh, measure 2 cups. Puree in a food processor or blender, Set aside. Refrigerate the left over squash for another use.
For the Doughnuts
- Preheat your oven to 350°. Spray non stick doughnut mold pans lightly with a non-stick spray.
- Into a medium sized bowl, add the dry ingredients, 2 cups all-purpose flour, 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each of ground cloves and ground nutmeg or you may substitute with 1 tablespoon pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon kosher salt, whisk to mix well and set aside.
- Into the bowl of your electric mixer with the paddle attachment, add 2 cups of the pureed butternut squash or 1 15 ounce can of pumpkin puree. Add 1 1/2 cups granulated sugar and 1/3 cup vegetable oil and 1/2 cup unsalted, melted butter, 3 eggs at room temperature and 1 teaspoon vanilla extract. Mix well, about 3 minutes.
- Add the dry mixture to the wet until just combined. Pour the batter into the molds, fill to the top of the mold.
- Bake for 15 minutes, until they are lightly golden and a toothpick inserted comes out clean. Remove from the pans and let them cool completely on a baking rack.
For the Chocolate Icing
- Into a medium sized sauce pan, add 1 tablespoon butter, 1-2 tablespoons cream or milk, 1 tablespoon corn syrup and 1/3 cup chocolate chips. Melt slowly, whisking constantly.
- While the mixture is still warm, lower donuts carefully into the chocolate on the bottom, roundest side. Set on a wire rack to set.
- Optional: Sprinkle with your favorite autumn sprinkles before the icing dries.
Recipe From Karen Harris https://www.bittersaltysoursweet.com
