Tag: Pumpkin Donuts

Quick & Easy Apple Cider Donuts & Pumpkin Donuts

A popular treat around this time of the year is Apple Cider Donuts. If you partake in any type of Fall festival or activity – especially visiting an apple orchard – chances are you will come across them. Not as popular but just as perfect for these crisp autumn days are Pumpkin Donuts. And while I have shared recipes for both donuts before, today’s recipe takes a major short-cut and uses one box of spice cake mix to whip up a batch of both.

To start I made the “base” for each donut. To avoid overbeating and ending up with dense donuts, I opted to mix everything by hand. In a large bowl I stirred the cake mix along with eggs, oil and vanilla extract until just combined. The mixture was quite thick, resembling more of a cookie dough than a batter. I divided it in half, leaving one half in the bowl and placing the other in a medium size bowl. In one I added in apple cider and in the other pumpkin puree. I stirred each until it was the consistency of cake batter and then transferred it to piping bags and filled each donut cavity about halfway. It was easy not to confuse which was which since the pumpkin donuts had an orange hue to them.

After baking I let the pumpkin donuts cool in the pan for 10 minutes before transferring to a wire rack to cool completely. As for the apple cider donuts, I coated them in cinnamon sugar while they were still warm. Coating them while warm eliminates the need to brush them with melted butter for the cinnamon sugar to adhere to them. If you want to add cinnamon sugar to your pumpkin donuts as well, follow the same steps.  

Now, if you aren’t a fan of either apple cider donuts or pumpkin donuts or just want to make a full batch of one or the other, you can simply double the amount of apple cider or pumpkin puree you add in. The amount for that is in the recipe below.  

Spice Cake Mix Apple Cider Donuts & Pumpkin Donuts

Ingredients:

1 15.25oz box of spice cake mix (I used Duncan Hines)

2 large eggs

1/4 cup oil

1 teaspoon vanilla extract

For the Pumpkin Donuts:

6 tablespoons pumpkin puree

For the Apple Cider Donuts:

6 tablespoons apple cider

Cinnamon Sugar Topping:

3/4 cup sugar

2 teaspoons cinnamon

*If you want to make a full batch of apple cider donuts add in 3/4 cup of apple cider to the batter and similarly, if you want to make a full batch of pumpkin donuts add in 3/4 cup of pumpkin puree.

Directions:

Preheat the oven to 350 F. Spray 2 donuts pans with baking spray.

In a large bowl stir together the cake mix, eggs, oil and vanilla extract until just combined. Divide the batter in half (it will be thick) and place one half in another bowl.

In one of the bowls add in the pumpkin puree and in the other the apple cider. Stir each of the batters until the ingredients are well incorporated.

Transfer each batter to a piping bag or resealable bag. Snip the end of the bag (or corner if using a resealable bag) and pipe the batters into the prepared pans about half-way.

Bake in the preheated oven for 10-12 minutes. You can insert a cake tester into one of the donuts to make sure it comes out clean.

In a shallow bowl stir together the cinnamon and sugar.

Let the pumpkin donuts cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Carefully remove the apple cider donuts from the pan one at a time and coat in the cinnamon sugar topping before transferring to a wire rack to cool completely.

*If you want to coat the pumpkin donuts with cinnamon sugar as well follow the same steps as the Apple Cider Donuts after removing from the oven.

Store in an airtight container.

Fall Equinox = Pumpkin Treats

My favorite season has arrived…Fall! There are many reasons why I love this time of the year. There’s the foliage, the apple picking, the concord grapes, all the different types of squashes available at the supermarket, the great hair days (the crisp cool air of the Fall is perfect for curly hair), the return of scarves (they are my third favorite accessory behind shoes and handbags) and one of my favorite flavors – Pumpkin – becomes available in just about anything and everything! So, I decided to welcome Fall this year with two pumpkin treats – a new recipe, Pumpkin Rice Pudding and an oldie (but goodie) from last year, Pumpkin Doughnuts.

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I don’t think I know anyone who likes rice pudding as much as I do, or for that matter I am not sure I know anyone who likes it period. I guess it’s like bread pudding, you either like it or you don’t. I actually did try my hand at a Pumpkin Bread Pudding a few years ago but wasn’t all that thrilled with the minimal pumpkin flavor it had. Maybe I’ll have to revisit that recipe one day soon, but, back to the rice pudding. I came across this recipe while flipping through the circulars of my Sunday newspaper. The recipe was specific for Minute Rice, but, since I didn’t have any and honestly didn’t want to buy any I decided to revamp the recipe using Arborio rice which I already had on hand from make rice pudding not too long ago.

I began by cooking the rice until it was al dente, about 15 minutes.

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In another saucepan I combined evaporated milk, pumpkin, dark brown sugar, pumpkin pie spice and vanilla extract and brought it to a simmer.

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I then added the rice to pumpkin mixture and cooked it over low heat until the mixture started to thicken. I then transferred the rice pudding to a large bowl and cooled it to room temperature before refrigerating it.

Since I had about 2 cups of pumpkin left I decided to whip up a batch of pumpkin doughnuts so it wouldn’t go to waste. Hopefully I won’t suffer from pumpkin over-load too early in the season!

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So, what’s the most out-of-the-box pumpkin flavor item you have seen on your store shelves?

Pumpkin Arborio Rice Pudding (Adapted from here and here)

Ingredients:

1 cup water

1/4 teaspoon salt

1/2 cup Arborio rice

1 12oz. can evaporated milk

1 cup pure pumpkin

1/2 cup packed dark brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

Directions:

1. Bring water and salt to a boil in a saucepan. Add the rice, return to a boil, then reduce the heat to low. Stir the rice occasionally and cook until the rice has absorbed the water but is still al dente, about 15 minutes.

2. In another saucepan, bring the evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract to a simmer. Add the cooked rice and cook at a simmer over medium-low heat until the rice absorbs most of the milk mixture and it starts to get thick and silky, about 10 to 15 minutes.

3. Transfer the pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set.

Pumpkin Doughnuts

Makes 12

Ingredients:

1/2 cup canola oil, plus more for the pans

1 3/4 cups all-purpose flour, spooned and leveled

1 teaspoon baking powder

1/2 teaspoon pumpkin pie spice

1/2 teaspoon fine salt

1/4 teaspoon baking soda

1 cup pure pumpkin puree

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

Directions:

1. Heat oven to 350° F. Lightly oil two 6-compartment doughnut pans (or use 1 pan and bake in batches). Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl; set aside.

2. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not overmix).

3. Spoon 1/4 cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.