Advertisements

Baked – Pumpkin Donuts with butterscotch sauce (Using muffin pan)

Donut steps final Donut1

About:

Yippee, I tried donuts for the first time. Believe me I just used aluminium foil balls to convert the muffin pan to the donut pan. These doughnuts don’t have yeast and come together very quickly. There’s no rising time, no kneading, and no frying.

I used homemade Butterscotch as a glaze and sunflower and pumpkin seeds as a crunchy toppings.

Yields-10-12 (small donuts)
Preparation time- 20 minute
Baking time-20 to 25 minutes

Ingredients:

  • Whole wheat flour-1 1/2 cup
  • Baking powder-1 1/2tsp
  • Baking soda-1/2tsp
  • Salt- 1/2tsp
  • Fruit sugar/any sweetener of choice-1/4cup (or as sweet desired)
  • Ground cardamom-1/2tsp
  • Sunflower baking spread-1/4cup
  • Pumpkin puree-3/4cup ( I used homemade puree made on stove top – For Recipe click here)
  • Vanilla extract-1tsp
  • Warm water/milk-1/4-1/2cup (as required to form the thick batter)
  • Cooking spray/butter-to grease

Glaze:

  • Low-fat butter scotch sauce-1/4cup (For Recipe click here)
  • Toasted pumpkin and melon seeds- for topping

Procedure:

  • Pre-heat the oven at 180deg C.
  • If you have a donut pan, grease with cooking spray or if not grease mugging/cupcake pan.
  • Can use muffin pan and bake donuts like muggins or for making hole in between the donuts- rip off about 5 inches long aluminium foil and smush it into a cute little ball.
  • Repeat to make enough balls and fill your muffin tin –one per cup. Grease with butter or cooking spray.

For the donut batter:

  • In a medium bowl, whisk together flour, baking powder, baking soda, salt and cardamom powder and set aside.
  • Now in another large bowl whisk in wet ingredients-pumpkin puree, sunflower spread, 1/4cup warm water/milk, fruit sugar, vanilla until well combined
  • Add flour mixture to the wet ingredients and mix until just combined.

Foa baking:

  • If your using donut tray just divide the batter into the greased tray but for muffin tray with foil balls pouring may not distribute the batter evenly so I used icing bag( you can use ziplock cover), just transfer the prepared batter into the icing bag/ziplock bag and divide into the prepared muffin pan (if using ziplock bag strip of the tip and simply pipe it and for icing bag use any free flowing tip and pipe it)
  • Once piping is done bake in the pre-heated oven for 12-15 minutes/until a toothpick inserted comes out clear.

For glaze:

  • Once the donuts are baked allow it to cook a bit then spoon a line of butterscotch sauce and sprinkle toasted seeds

Enjoy.

Note:

  • Feel free to personalise the topping and glaze as per the taste.
  • Butter/olive oil can also be used alternatively to sunflower spread.
  • Glaze can be skipped if you are in a hurry

I am bringing this recipe to Angie’s FF#47

Advertisements

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on December 20, 2014, in Breakfast, Dessert, International, Sweets. Bookmark the permalink. 50 Comments.

  1. What a wonderful flavour combination, pumpkin and butterscotch, thanks for sharing your wonderful donut recipe, perfect for the holidays, Merry Christmas:)

    Like

  2. Greetings Chitra, brilliant idea! Happy Holidays. Cheryl

    Liked by 1 person

  3. Wow, that is a great idea!

    Liked by 1 person

  4. so clever with the foil balls! These look crazy delicious. Topping them with pumpkin seed is brilliant.

    Liked by 1 person

  5. wow, what a great idea to make the “hole” in the center!these must be delicious!

    Like

  6. I have seen this trick before, but never really had tried. The donuts look awesome. 🙂

    Like

  7. Nicely spiced … and delicious twist with the butterscotch sauce! I love the bit of crunch you offer with the seeds too!

    Liked by 1 person

  8. Lovely idea of using muffin tin for making donuts, dear….. :D……..also adding pumpkin puree sounds interesting to me……. 🙂

    Liked by 1 person

  9. These look so cute, a lovely combination of flavors and I like baking rather than frying as well. Thanks for sharing

    Liked by 1 person

  10. The aluminum balls are so clever!! Maybe I shouldn’t have bought the donut pan……oh well!! This also looks so delicious!

    Like

  11. These look yummy! I have never used sunflower baking spread. It sounds interesting. It is like sunflower butter?

    Like

  12. Your donuts look delicious and healthy even with that butterscotch sauce. I always prefer baked over fried 🙂

    Liked by 1 person

  13. "A Curious Mind"

    Mmmm-Yum, Pumpkin Donuts with Butterscotch on them.. . 😉

    Like

  14. really cool idea Chitra to use Al foil to convert a muffin pan into a donut pan. now why didnt I think of that? LOL! Love your butterscotch sauce too.

    Like

  15. What a clever genius idea to make donuts this easy way! xxx They came out beautiful too! They look superb! xxx

    Liked by 1 person

  16. Thats pretty brilliant, Chitra.. Using a muffin tin with aluminum foil.. I love it! Delicious combination! ❤️

    Liked by 1 person

  1. Pingback: Sunflower spread Butterscotch sauce | Chitra's Healthy Kitchen

  2. Pingback: Fiesta Friday #47 | The Novice Gardener

  3. Pingback: Cappuccino topped with butterscotch sauce | Chitra's Healthy Kitchen

Please leave your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: