October 10, 2014

Foodie Friday: Pumpkin Spice Baked Doughnuts + Hot Spiked Apple Cider

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Nothing says fall like Pumpkin Spice and Apple Cider. This past weekend my husband and I decided to stay in on Saturday to bake some Pumpkin Spice Doughnuts and have a date night with some Hot Spiked Apple Cider. Both are incredibly easy to make and are perfect for a fall night in. 

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Pumpkin Spice Doughnuts

recipe from King Arthur Four
  • Ingredients: 

  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 1 1/2 teaspoons pumkin pie spice or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour
1) Preheat the oven to 350°F. Lightly grease your doughnut pans (or pan). If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
2) Beat together the oil, eggs, sugar, pumpkin puree, spices, salt, and baking powder until smooth.
3) Add the flour, stirring just until smooth.
4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
8) Cool completely, and store (not wrapped tight) at room temperature for several days.

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My husband and I also made pumpkin spice-sugar which we coated our doughnuts in. I actually preferred the pumpkin spice-sugar coated ones more, never enough pumpkin spice. We had to wrap ours due to our little kitten who gets into everything so they went soggy by Sunday night. I think when (because we will) we make these again I'll do a glaze over them instead. But what kicked these doughnuts up a notch was the Hot Spiked Apple Cider!


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Hot Spiked Apple Cider
recipe from Dieters Down Fall (their recipe had a spice butter recipe with it....which we ditched it) 


4 cups Apple Cider
2 Tb brown sugar
1 Cinnamon Stick
1/4 tsp Nutmeg
1/4 tsp Cardamon
5 Whole Cloves
Zest of 1 Orange
Dark Rum

1) Boil the Apple Cider and all the spices, then reduce to a simmer and cook for 30 minutes. 
2) Strain the spices and orange peel. Serve one ounce of rum in each glass and top off with the mulled cider.
We used a delicious spiced dark rum but I've seen recipes call for Applejack Brandy.  

Both of these recipes would be perfect for a Halloween Party or even Thanksgiving (or Friendsgiving). Just remember to drink responsibly! 

1 comment so far

Thank you for your comments!! I look forward to reading them!

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