Dairy Free Baked Pumpkin Doughnuts

You made it through Thanksgiving!!  Congrats!  Before you jump into the mountain of leftovers in the refrigerator you'll want something for breakfast. 

My suggestion... PUMPKIN DOUGHNUTS! These are easy to make, delicious, and believe it or not much lighter than having a piece of pie for breakfast (not that you would).

I made two trays of and froze the rest of the batter for future doughnuts.

Dairy Free Baked Pumpkin Doughnuts:
(adapted from King Arthur Flour)

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin
3 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
 
Coating Options:
3 tablespoons cinnamon-sugar
Coconut


Directions:


Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, use a standard muffin tin; they just won't be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

Add the flour, stirring just until smooth.

Fill the the doughnut pans about 3/4 full.  I use about 2 1/2 scoops per doughnut.

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

I made my doughnuts two different ways.  One batch I tossed in cinnamon sugar. 

The other batch I used coconut.  Believe it or not, it was delicious.  All I did for the coconut doughnuts was put some coconut flakes on top of the doughnut batter once it was in the pan.  I stirred it around a little bit to make sure the coconut flakes would stick to the doughnuts.

Pumpkin Pecan Sticky Rolls

Since it's October and I'm obsessed with Fall and pumpkin stuff I decided to finally get around to making some pumpkin pecan cinnamon rolls.  I've only been talking about this for a couple of years.

















I will admit that I am no expert in yeast breads or cinnamon roll dough but I ended up using WAY more flour than this recipe called for.  My dough was really sticky and I had a horrible time getting it to a workable point.  I didn't use bread flour like the original recipe did so that could be it... or it could be user error.

Pumpkin Pecan Sticky Rolls:
(adapted from The Girl Who Ate Everything)

1/3 cup milk
2 tablespoons butter
1/2 cup of canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/8 teaspoon ground ginger
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
1 1/2 cups flour
1/2 cup whole wheat flour *you can use all white flour, but I had both so I used both

Filling:
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter
1/2 cup chopped pecans

Topping:
1/2 cup chopped pecans
4 tablespoons butter
1 teaspoon pumpkin pie spice
3 tablespoons brown sugar

In small saucepan, heat the milk and 2 tablespoons butter just until warm and the butter is almost melted. In the bowl of a mixer, combine the pumpkin, sugar, nutmeg, pumpkin pie spice, ground ginger, and salt. Add the milk mixture and beat with a mixer until everything is well mixed. Beat in the egg and yeast.

Add half of the flours to the pumpkin mixture and beat on low for 5 minutes, scraping the sides of bowl. Add the remaining flour and mix thoroughly.  This is a very soft dough.

Turn the dough out into lightly greased bowl, cover and let it rise in warm place until doubled, for about 1 hour. Punch the dough down and turn it out onto floured surface. Knead it for  about a minute or until it forms a smooth dough.

Roll the dough into 12x10 inch rectangle and brush the surface of the dough with melted butter.

In small bowl combine the brown sugar and cinnamon. Sprinkle the dough with the brown sugar mixture followed by the chopped pecans.

















Beginning with long side of the dough, roll the dough up like a jellyroll. Pinch the seam to seal it up. Using a sharp knife, cut the roll into twelve 1- inch slices.

In a small saucepan melt the butter and then add the pumpkin pie spice, brown sugar, and pecans and stir well.  Pour the sugar mixture into the bottom of a well greased 11x17-inch baking pan. 

















Place the rolls, cut side up, in the pan, on top of the sugar mixture. Cover and let the dough rise until it has nearly doubled, for about 30 to 45 minutes.

Bake the rolls at 350 degrees for about 15-20 minutes or until golden. Let cool for about 10 to 15 minutes and turn the rolls out to allow the gooey sugar mixture to run down the sides of the cinnamon rolls.