Let me just profess how incredibly happy I am that it is October! Not only for the amazing weather, the change of leaves, and a special someone’s birthday, but also because my work schedule is much more manageable, and I actually have a few minutes to breathe. Of course at the top of my weekend to do list was celebrating the season by making baked goods! My friend Val also happens to be very found of October, seasonal festiveness and baking, so I knew pumpkin spice doughnuts would be right up her alley. I actually felt like a normal person, chit chatting on a Saturday afternoon, experimenting in the kitchen, and enjoying fall. It was so much fun!
Truth be told, I had bought a doughnut cutter specifically for these doughnuts more than a year ago, and had yet to use it. Fall passed me by, and making pumpkin doughnuts in December just seemed wrong. We found that the doughnuts “holes” made with the cutter were much larger than expected, so we ended up cutting them into fourths and making more snack size bites.
Now, I know people “bake” doughnuts, and that is much healthier, but let’s be honest, by definition doughnuts are fried. I’m not about to go redefining the very essentials of a doughnut by baking them, so yes, I fried these. Healthy? No. Guilty pleasure? Yes. I have only fried things one other time in my life, and it was pretty much the worst disaster I’ve had yet in the kitchen. (Picture an apartment so smoke filled you couldn’t reenter it for hours….). Happy to say this time went much more smoothly. The only difficult part is getting the oil to stay at the right temperature. Don’t be tempted to turn the heat to high – stick with medium – and use a heavy duty pan, like cast iron, that will keep consistent heat. Overall, these were considerably easier than I was expecting, but just as fun and festive as I was hoping.
Makes 14-16 doughnuts and doughnut holes
For the doughnuts:
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup sugar
- 3 tablespoons unsalted butter, at room temperature
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup canned pure pumpkin
- Canola or Peanut Oil (for deep-frying)
For the cinnamon-sugar:
- 1/2 cup sugar
- 2 teaspoons cinnamon
For the spiced glaze:
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- Dash of ground nutmeg
- Dash of ground ginger
- Dash of ground cloves
- 2 tablespoons milk
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter until well blended. Add egg, then yolks and vanilla. Add the pumpkin mixture and stir. Alternating buttermilk and flour mixture, continue to mix until all ingredients added and well blended. Cover the mixture and freeze for 1 hour, or refrigerate for 3.
Line two baking sheets with parchment or wax paper and lightly flour your work surface. Gently roll dough to about 1 – 1.5 cm thickness. Using a floured doughnut cutter or 3-inch round cutter, cut out dough rounds. If needed, use a floured 1-inch cutter to remove the centers (or the bottom of a 1 m piping tip). Arrange the doughnuts and holes on the prepared baking sheets, and if possible chill until ready to fry. Gather dough scraps and continue cutting until all the dough is used.
Line a cooling rack with several paper towels. Add enough oil to a skillet or Dutch oven to reach a depth of 1 – 1½ inches. Heat oil until the temperature reaches 365º to 370º. Fry doughnuts a few at a time, adjusting heat as needed to maintain temperature, until golden brown, about 2 minutes per side. Fry doughnut holes in a couple batches, turning occasionally, until golden brown, about 3 minutes. Use a strainer to transfer doughnuts to paper towels.
To make the cinnamon-sugar, whisk together the cinnamon and sugar in a small, shallow bowl until combined. When doughnuts are cool enough to touch, dip in cinnamon-sugar mixture and turn to coat completely.
Make the spiced glaze by combining powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. Add more milk as needed to achieve desired consistency. Dip the remaining doughnuts in the glaze and allow to set before serving.
Source: Cook like a Champion
I cannot believe it is already fall. Seriously…Where did summer go? It was especially shocking this year because I was in South Carolina, and when I came back – BAM – cold, rainy weather. I have never been one of those people who looks forward to fall. Being someone who loves to be outside, I just find it much more enjoyable when the weather is warm. Sure it’s sometimes nice to curl up with a blanket on a cold night, but there are more than enough months for that here in Ohio. The one redeeming factor of fall is the promise of fall foods (well that and having an excuse to buy new boots). Actually these pumpkin muffins alone might actually be reason enough to look forward to the season.
I made these several times last year but they always went so fast I never had a chance to snap a picture. When I needed something to take into clinic for a “luncheon” we had planned, I was thrilled to make these again; both because I love them and because I knew I’d finally be able to share them with you all. Someone described them as a pumpkin roll in muffin form, and I’d have to say this is spot on, but these muffins might even be better because they have a streusel topping. Since I tend to be a late night baker, on more then one occasion I have started mixing only to remember that the cream cheese needs to freeze for a full 2 hours before you can bake with it. I tried it once without letting the cream cheese harden, and as soon at the cream cheese gets hot, it bubbles up right through the top of the muffin and spills onto the pan. Wasting cream cheese filling is pretty much an immortal sin, so plan ahead and mix up some cream cheese to put in the freezer right now. Then bring these muffins anywhere and you will become popular (but unfortunately they will not help you remember the bones in the hand.)
Pumpkin Cream Cheese Muffins
Makes 20-24 muffins
For the filling:
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
For the muffins:
- 3 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 tbsp. plus 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 1 tsp. baking soda
- 4 large eggs
- 2 cups sugar
- 2 cups pumpkin puree
- 1¼ cups vegetable oil
For the topping:
- ½ cup sugar
- 5 tbsp. flour
- 1½ tsp. ground cinnamon
- 4 tbsp. cold unsalted butter, cut into pieces
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.
Source: Annie’s Eats
Based on my experience thus far in life, I can firmly say that you can never go wrong with pumpkin flavored anything and cream cheese frosting. I made a different version of these cupcakes last year, and there are a few things I liked about each recipe. Last year’s recipe was ridiculously moist, but almost to the point where the cupcakes stuck to the wrapper and couldn’t support the weight of the frosting when you went to take a bite. I liked this new recipe because the cupcakes are a little bit sturdier, and you don’t have to use part of a box of cake mix (what does one do with a left over 2/3 cup of cake mix? ). Plus, when I’m going to the trouble of making cupcakes from scratch I really prefer ones made with unique ingredients that wouldn’t be part of a box mix – like butter instead of oil and buttermilk for some extra moisture. I used to think that recipes that called for buttermilk were a bit annoying because you generally have to buy a whole quart, but I’ve found it lasts a lot longer than milk (like over a month) and I’ve found several other things to do with it in that time – like John’s birthday cake, ranch dressing, and then these cupcakes. But as I said before, you can’t go wrong with pumpkin and cream cheese so if your so inclined, try both recipes!
I actually made these for the children’s Halloween party that our medical school hosts every year. Now technically this party if for children with diabetes, and while you might think cupcakes wouldn’t be the best idea, the point of the party was to help the children learn how to balance their carbohydrates with their insulin. (And it is really hard to find low carbohydrate halloween desserts). So I made a double batch of these cupcakes, and calculated that each cupcake with frosting has 35 grams of carbohydrate. I got about 40 cupcakes from the double batch, and saved a few to take with us to Cincinnati for my now living in Ohio brother and sister -in-law. These went so fast that I’m pretty sure my father-in-law thought he wasn’t going to get one. Apparently they were also a big hit at the halloween party – but really what kid can resist sprinkles?
Pumpkin Cupcakes with Cream Cheese Frosting
Yield: 20-24 cupcakes with piped frosting
- 1/2 cup unsalted butter, room temperature
- 1 1/3 c brown sugar, lightly packed
- 2 eggs, room temperature
- 1/2 teaspoon vanilla
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 3/4 cup buttermilk
For the Icing:
- 8 oz cream cheese
- 1 stick butter (softened)
- 1/2 teaspoon vanilla
- 10 oz powdered sugar (about 3 cups), sifted
To Make the Cupcakes:
Line two muffin pans with cupcake liners; set aside.
Preheat the oven to 350˚F.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla until fully incorporated.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In another small mixing bowl, combine the pumpkin and buttermilk until smooth.
Turn the stand mixer on to the lowest setting and alternately add the dry ingredients and the pumpkin mixtures to the creamed butter. Start and end with the dry ingredients. Mix until just combined.
Spoon the batter into the pans, filling about 2/3 full. Bake for 20 minutes, or until a toothpick inserted in center comes out clean. Allow to cool enough to handle and then move to a cooling rack. Store in airtight containers until frosted. Store frosted cupcakes in the refrigerator.
To Make the Icing:
Cream the butter, cream cheese and vanilla together on high speed. Add the powdered sugar, a small amount at a time and blend until smooth and creamy. To ice the cupcakes using a pastry bag, chill icing in the refrigerator or freezer for about 15 minutes in order to harden the icing enough to frost. Alternatively, frosting can be added immediately to cooled cupcakes using an offset spatula.
Icing inspired Ina Garten