When I think about Fall, I think about leaves changing colours, swapping out sandals for boots and of course PUMPKIN! Today I returned to work after a two week stay at home because of the hurricane. It didn't even feel that long to be honest! With four days without electricity and several days of running errands, I really only had about four days to myself. And even though this week was supposed to be mid-term break, our break got cancelled because of all of the time off from the storm. Now this puts me in a tough place because I had purchased tickets to go to the VIVA conference weeks ago, before the hurricane was a threat. Since my plans are non-refundable I'll have to miss two days of work.
So in order to enjoy my down time, I had a lot of fun trying new pumpkin recipes! That's why this week is going to be Recipe week on the blog. Today I'm sharing these amazing donuts that I can't get enough of!
These doughnuts are delicious. Big pumpkin flavor, accompanied by spices & vanilla, then brown sugar for a delicious caramel undertone – and you’ve got yourself a super tasty fall treat. I love the texture of a baked cake dounut, and the pumpkin makes these especially moist.
The donut flavor itself is so delicious that you’ll enjoy eating them plain – but I think a little extra pizzaz is always a good thing. A sugar glaze coating wouldn't be good enough and chocolate was already in the donuts so it didn't need any on top. So that left only one option: Cream Cheese Glaze! Can you say no to pumpkin & cream cheese??? (If so – please let me know your secrets. This would save 5lbs from my Thanksgiving weight gain).
Whether its breakfast, afternoon snack or dessert, these are a total fall pleaser!
Chocolate Pumpkin Donuts with Cream Cheese Frosting
For the Doughnuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup packed brown sugar
- 1 tsp unsweetened cocoa powder
- 3/4 cup lactose/dairy free milk
- 1 tablespoon applesauce
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
For the Glaze
- 3 tablespoons brick-style cream cheese softened
- 1/3 cup to 1/2 icing sugar
- 1 teaspoon to 1 tablespoon milk or cream
Preheat the oven to 350F degrees. Grease a 6-cavity donut pan with non-stick cooking spray or butter and set aside.
In a medium sized bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg & ginger until combined. Set aside. In a separate medium sized bowl whisk together the sugars & break up any clumps of brown sugar. Add in the applesauce, vanilla & milk and whisk to combine. Add in the pumpkin puree and continue whisking. Once combined, scrape down the sides of the bowl and whisk in the the dry ingredients until everything is combined.
Spoon the batter into the prepared donut pan until the cavities are 2/3 to 3/4 full. Alternatively, spoon the batter into a large ziplock bag then zipper close the bag and cut one of the bottom corners off. Use the bag to then pipe the donut batter into the doughnut cavities. Bake for 8-10 minutes until the donuts feel slightly firm and spring back after touching them lightly with your finger. Allow to cool for 5 minutes in their tray before removing from the pan to continue cooling.
While the donuts are cooling, beat the cream cheese with an electric mixer. Slowly add in the icing sugar and continue beating then add in the milk or cream, starting with 1 teaspoon. Add more icing sugar and milk or cream until the desired consistency is reached. Drizzle the tops of the donuts with the glaze, or dip into the glaze.
What's your favourite way to enjoy pumpkin during the Fall? Stay tuned tomorrow to see how we turned a classic beverage into an irresistible breakfast item!