We need to talk seriously about pumpkins, and more specifically canned vs homemade pumpkin purée. This recipe and the next (coming soon) were made with pumpkin purée that I prepared myself. It's not hard to make pumpkin purée: I just roasted a pumpkin to cook it, then puréed the flesh in a food processor. The resulting light orange purée had a very fresh and light pumpkin taste.
In a side-by-side taste test of canned vs homemade pumpkin purée, homemade won, hands down. The canned stuff tasted canned, and possibly a little metalic. Shocking, isn't it? Not really when you think about canned green beans, for example. They will always hold a special place in my heart, but let's be honest: they taste nothing like a freshly cooked bean (even if you overcook the life out of that bean, it won't taste like it came from a can). Well, I guess the same goes for pumpkin.
The trouble with a fresher tasting purée is that when you add it into a recipe, the flavor gets a little lost. I think this is why most prefer to bake with the canned stuff. I'm thinking in the future, I might cook down my homemade purée to concentrate the flavor before baking with it.
All this to say that this recipe and the next (to be posted in the coming week) were made with homemade pumpkin purée, and therefore have a much milder pumpkin flavor and color. If you make it with the canned stuff, expect a different result. You'll end up with doughnuts that have a deeper pumpkin flavor and color.
The mini doughnut pan I used is available here. I'd recommend buying two if you can so that you can bake more doughnuts at once.
Pumpkin cardamom baked doughnutsPublished: October 30th, 2012, Cook time: 12–14 minutes
Makes about 30 mini doughnuts
- 120 grams (~1 cup) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cardamom
- 125 mL (1/2 cup) pumpkin purée
- 100 grams (1/2 cup) granulated sugar
- 60 mL (1/4 cup) canola oil (or any neutral-tasting oil)
- 1/2 tsp vanilla
- 1 large egg
- 115 grams (1 cup) powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla
- Lots of sprinkles
- Preheat the oven to 350°F. Grease your mini doughnut pan with melted butter. Set aside
- In a medium bowl, whisk together the dry ingredients, i.e. the flour, baking powder, salt, and cardamom. Set aside.
- In a separate bowl, whisk together the pumpkin purée, sugar, oil, vanilla, and the egg. Now add in the dry ingredients and whisk to combine.
- Fill a piping bag with the batter, and pipe it into each of the molds to fill it about half-way.
- Bake them until a cake tester inserted into one comes out clean (about 12–14 minutes).
- Cool 5 minutes before inverting them onto a cooling rack to cool completely.
- When doughnuts are cool, prepare the glaze by whisking together the powdered sugar, milk and vanilla. Adjust the consistency with more milk or sugar. Glaze should be on the thicker side, and not too liquid or it will dribble down dipped doughnuts.
- Dip one side of doughnuts in glaze, then in sprinkles and set on a rack to dry slightly before serving.