baked pumpkin spice doughnut holes

Columbus Day.

Really, you’re here? Are you sure, because last time I checked it was August and I was drinking iced coffee and missing school.

Oh okay, I guess you really are here. Which means that it’s the middle of October, which means that it’s basically November, which means that December is here and I haven’t even started my holiday shopping.

Okay so doughnuts. Let’s chat.

It’s so freaking simple. I know frying doughnuts is the standard way to go, but I really enjoy baked doughnuts that taste like cake. Don’t laugh. It’s real.

I start with a flour-based batter and pick n’ choose the spices I want. My spices choices aren’t always the same but since it’s Fall cinnamon and nutmeg are very important to me. They’re a must.

Next comes the dairy products and sweet products: eggs, cream, pumpkin and sugar. Standard procedure. Add in vanilla and you’ve got yourself a major party.

Extras include an additional coating of sugar and spices for topping and a quick homemade pumpkin powdered sugar glaze. Don’t chicken out of this last step. It’s crucial. I know best. I insist.

Baked Pumpkin Spice Doughnut Holes

(yields 30-40 doughnut holes)

Ingredients:

For the doughnuts:

2 cups all-purpose flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon all-spice

pinch of ground cloves

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon baking powder

1 large egg

1/2 cup granulated sugar

1/2 cup canned pumpkin

1/3 cup heavy cream

all-spice and sugar, for coating

For the pumpkin sugar glaze:

1/2 cup powdered sugar

1-2 teaspoons heavy cream

1 teaspoon canned pumpkin

pinch of allspice

Preparation:

To make the doughnuts:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

In a large bowl, mix together flour, spices, salt, and baking powder together. Set aside.

In a medium bowl, whisk egg. Add sugar and stir until dissolved. Add in pumpkin, then heavy cream. Stir in vanilla. Whisk together until all is incorporated.

Pour wet ingredients into flour mixture, stirring until combined.

With a cookie scoop or using your hands, form doughnuts holes with the batter. Transfer holes to prepared baking sheet. Sprinkle with all-spice and sugar and bake for 15 minutes or so. The longer you bake them the crispier they will be — my family actually likes them better well done.

Let them cool in the pan for 5 minutes then turn out onto a cooling rack.  Loosen around the edges if needed.

To make the pumpkin sugar glaze:

Whisk together powdered sugar, pumpkin, vanilla, and allspice until smooth. Drizzle on top of doughnuts once cooled.