For some reason, I have been holding on to this post for nearly three months now, and it's about time I published it. I made these doughnuts in December, right before we packed up and moved from the condo to the house - literally the weekend before Christmas - and they somehow got lost in the busyness of life since then, since our weekends are fairly consumed with all the projects that come with renovating a house and making it into your own. It's starting to feel like our home, little by little.
And something else I just realized, is that this is the last recipe I baked and photographed in the condo, so in a way, this officially marks the end of that era as well, which is a little sad to me.
March may be a little late for pumpkiny things, now that spring is on its way, but it's still snowing in Colorado, so I say pumpkin and winter spices are still welcome. It won't start to feel like spring here for a few more months.
Remember these pumpkin spice latte doughnuts? These are the same, minus the latte part, with the glaze from this chocolate doughnut recipe, plus the addition of some salted pistachios. I love when I can take something I've made before, with great success, and turn it into an updated version of itself.
I feel like I reinvent myself all the time, too, with my baking, my blog, my creative pursuits. It's a good feeling.
- 1/3 cup whole wheat flour
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup canned pumpkin puree
- 3 tablespoons sour cream
- 1 egg
- 1 teaspoon vanilla
- 4 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 1/2 - 3/4 cup powdered sugar
- 1/4 teaspoon vanilla
- salted pistachios, chopped
In a bowl, combine the flours, sugar, spices, salt and baking soda. Add the pumpkin, sour cream, egg and vanilla and mix until well combined. Batter will be thick. Scrape into a piping bag; snip off one inch from the corner and pipe the batter into the doughnut pan. Bake for 8 - 8 1/2 minutes, until golden brown and a toothpick comes out clean. Cool in the pan for one minute, then turn out onto a wire rack.
Meanwhile, make the glaze. It needs to be ready when the doughnuts come out of the oven, as you want both the doughnuts and glaze to be hot.
In a small saucepan, combine the granulated sugar, water and corn syrup. Over medium/medium-low heat, bring to a boil, swirling occasionally to dissolve the sugar. Keep the saucepan on the heat and whisk in the powdered sugar until smooth. Whisk in the vanilla. The glaze will begin to crust ans soon as you rmove it from the heat, so you have to work quickly. Dip each doughnut in the glaze, shake off the excess, set on a wire rack, and sprinkle with the pistachios. The glaze should set in about 5-10 minutes.
Yields 6 doughnuts
Recipe from Curly Girl Kitchen