I don't care that it's March and spring is officially here: I could eat pumpkin anything at any time of year.
Besides, it's been a little chilly the past couple days- thus all the more reason to work on this cozy flavor.
Besides, I'm trying to only eat "fun" things that I make myself instead of purchasing them. Buying everything can just be way too easy, and this way I can also have more control over everything in the finished product.
These little devils are surprisingly light and very flavorful.
(They're also, sadly, easy to eat.)
The donuts can easily be turned into cupcakes if you haven't got donut pans. However, the baking time may need to be adjusted.
I will say that pumpkin donuts don't technically need the frosting, and in fact they're great plain.
Warm donuts could also be tossed in cinnamon sugar or confectioner's sugar if you'd prefer.
If you don't have, don't like, or can't find hazelnuts, pecans also work well.
Pumpkin Donuts with Cream Cheese Frosting and Toasted Hazelnuts
8 T (114 g) unsalted butter, melted
2 large eggs
1 c (200 g) sugar
3/4 c (75 g) brown rice flour
1/3 c (42 g) quinoa flour
1 t (6 g) baking powder
1/2 t (3 g) baking soda
1/4 t (2 g) salt
1 generous t (3 g) cinnamon
1/2 t freshly ground nutmeg (too small a measurement for a regular scale- just estimate)
pinch ground cloves
3/4 c (160 g) pumpkin puree
1/2 t (small splash) vanilla extract
1/2 c (70 g) whole hazelnuts
Cream cheese frosting:
4 oz (114 g) cream cheese, at room temperature
1/4 c (60 ml) whipping (heavy) cream
3/4 c (84 g) confectioner's sugar
Preheat the oven to 350 F/ 175 C.
Grease 2, 6-hole donut pans well with baking spray (I prefer coconut spray here).
Cream the butter, eggs, and sugar in the bowl of an electric mixture fitted with the paddle attachment a few minutes until lightened in color and texture.
In a medium bowl, whisk together the brown rice flour, quinoa flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Add the flour mixture to the butter mixture and beat together until incorporated. Scrape the sides and bottom of the bowl and add the pumpkin and vanilla. Beat the mixture again for a minute until fully blended. Once again, scrape the sides and bottom of the bowl to make sure everything has been distributed throughout. Pipe the donut batter evenly into the prepared pans (or carefully spoon it in).
Bake the donuts at 15-20 minutes, or until set, lightly browned, and the donuts spring back when lightly touched.
Remove the pans from the oven and let the donuts cool/set a couple minutes in the pan before carefully running a small spatula or a dull knife around the outside circle of the donuts. Turn the pans over and tap the pans onto a rack to release the donuts. Let cool completely before frosting.
To toast hazelnuts, place the hazelnuts on a pan in the already hot oven (350 F). Toast the nuts 8-15 minutes, shaking the pan occasionally to help the nuts toast more evenly. Remove the pan from the heat and place the warm hazelnuts on a towel. Rub the hazelnuts between two sides of the towel to remove most of the skins. Transfer the skinned nuts to a cutting board and chop when cool.
To make the cream cheese frosting, slightly cream the cream cheese over low speed in the bowl of and electric mixer fitted with the paddle attachment. Scrape the sides of the bowl and add the whipping cream and confectioner's sugar. Cream and whip the mixture on a low speed until creamy and combined.
Spread the frosting on the cooled donuts and sprinkle with toasted hazelnuts.