Halloween is just round the corner, if either you celebrate it or not, you can easily notice that it is pumpkin season time! Everywhere I go I continue seeing pumpkins, real ones or just decorative ones. To be honest, I am not used to this Halloween and pumpkin thing, yet I am not minding it at all and starting to love it even more as I am tremendously in love with pumpkins and their taste. In Malta, this Halloween atmosphere is still not such a big thing, although the idea of dressing up in a gruesome way and trick or treating is entering slowly in the festivities especially with kids. As for me, I never truly experience that kind of Halloween, which since I was a kid, I used to see in films. When I came to live in Luxembourg, even though they also do not celebrate this festivity as the Americans do, here it has much more influence. In fact, I immediately noticed that there are loads of decorations covering the houses, shops and even work places. Another thing, which shocked me, in a good way, was the amount of food that was being sold for the season, mainly made out of pumpkin. This led me, to also try an experiment and create my own recipes that included pumpkin. In addition, from the quite so popular pumpkin soup (a recipe shall be up soon); I decided to venture on the sweet side, thus making these pumpkin doughnut holes covered in cinnamon sugar.
This recipe makes about 45 small doughnut holes
Ingredients: Doughnut holes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup pumpkin purée (500g homemade puréed pumpkin)
- ½ teaspoon salt
- ½ cup brown sugar
- 1 egg
- ½ cup milk
- 1 teaspoon ground nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ¼ teaspoon cloves
- ½ pod of vanilla (the seeds) or else 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted and slightly cooled
Cinnamon Sugar Coating
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 tablespoons ground cinnamon
- First, if you, like me, are going to prepare your own pumpkin purée; in a preheated 200 °C oven, place the pumpkin face down on a parchment-lined tray. Cook the pumpkin until it is soft and the skin peels off easily. When ready let it cool for a while and purée it. For now set in on the side until it cools completely.
- In a large bowl, sift together the flour, baking powder, salt and the spices.
- In another bowl, combine the puréed pumpkin, brown sugar, unsalted butter, egg, milk and vanilla until they are mixed in well together.
- Start adding the wet ingredients slowly to the dry ingredients until everything is combined.
- Either in a mini muffin-baking tray or in small silicone muffin cups, as shown in the pictures, scoop the mixture about ¾ of the way full.
- Bake for about 10-12 minutes until they appear golden. Or else until a wooden toothpick comes out clean after inserted into the doughnut
- After taking them out from the oven, let them cool and place them on a wire rack.
- In the meantime, melt the butter and place into a small bowl. In a separate bowl or else in a zip lock bag place the sugar and cinnamon, mix well.
- Dunk each doughnut hole in the butter and then dip it in the cinnamon sugar mixture, and fully coat the doughnut
Ideally, it is better to eat these doughnut holes the same day that you prepare them. Or else, just leave the coating in cinnamon sugar and butter until it is time to serve these treats.