Rainbow spider donuts
Updated: Nov 7, 2020
I know it's not Halloween anymore but I wanted to share the treats that 2 of my closest friends and I enjoyed last Saturday to celebrate. Well, we also had jello shots, monster spinach pie and pumpkin ghosts pizzas! Not so bad for an almost-quarantined Italian Halloween party! 😅
Anyway, these cute rainbow spiders are actually small baked pumpkin donuts (I adapted the recipe from the amazing Sally's baking addiction) garnished with chocolate coins for the spider's bodies, melted dark chocolate for their legs and Fruity Pebbles for their colourful eyes 😊
Check out the recipe below to know more!
--- PUMPKIN DONUTS ---
110g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
60g vegetable oil
75g light or dark brown sugar
1 large egg (room temperature)
120g pumpkin puree*
1/2 teaspoon vanilla extract*
pinch of ginger
pinch of nutmeg
--- CHOCOLATE SPIDER ---
Preheat oven to 350°F (180°C) and prepare your silicone donut pan (or grease your donut pan with oil or cooking spray if you are using a metal one).
In a bowl mix together flour, baking soda, baking powder, spices and salt and leave it aside.
In a bigger bowl pour pumpkin puree, sugar, oil, egg, milk and vanilla extract and mix with either an electric mixer or an hand whisk until creamy.
Fold in the dry ingredients and mix with a rubber spatula until just combined.
Pour the batter into the pan with a teaspoon filling up to 3/4 otherwise the donut holes are going to close during the baking process.
Bake for about 8-9 minutes or until the surface bounces back if you touch it with your finger.
Let them cool in the pan for about 10 minutes then transfer to a cooling rack.
Melt a small quantity of dark chocolate in the microwave or on a double boiler, unwrap the chocolate coins and glue them on the donut hole with the melted chocolate and a toothpick.
Draw the spider legs on the sides of the donuts using the same method and finally attach the Fruity Pebbles eyes on top of the chocolate coins with a drop of melted chocolate. Let them set at room temperature before serving.
To make pumpkin puree I just roasted in the oven about 300g of pumpkin and then I put it in the mixer to make a puree.
You can use vanillina ( powdered vanilla) if you don't have vanilla extract.
With this batter you can also bake regular size donuts but you probably will make 8-10.
The donut pan I'm using is this one.
If you make it let me know! :)