Sunday, November 17, 2013

Spiced Pumpkin Sufganiyot

These delicious Pumpkin All-Spice Sufganiyot are served perfectly with a cup of chai tea. 

Thanksgivukkah is a once-in-a-lifetime American celebration consisting of the first day of Chanukah falling on Thanksgiving. The last time this occurred was 125 years ago in 1888. And the next time Chanukah will fall on November 28 will be in the year 79811; (Wikipedia) indeed this coincidence calls for a celebration!

Thanksgivukkah is inspiring so many different latka-harvest meal ideas and this month's Joy of Kosher recipe challenge is about creating perfect recipes to celebrate both festivities at once. Although I'm Canadian, I know a thing or two about American Thanksgiving food. And this Thanksgivukkah, I decided to spice-up sufganiyot (technically muffins, shh it's a secret) by adding pumpkin, all-spice, nutmeg and by baking them instead of deep-frying them. Although the sugar coating makes these rich, you can skip that step, or perhaps fill them up with a cream cheese-based custard. At first my kids were upset we were making pumpkin doughnuts, but now they understand how surprisingly good baking with vegetables can be and ended-up loving these. 

INGREDIENTS  Makes about 40

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1 teaspoon allspice
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (roast your pumpkin and puree it in your food processor)
  • 1/2 cup soy milk or low-fat milk 

  • 1 stick of unsalted butter or margarine, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon


  1. Preheat oven to 350 degrees. Generously grease two 24-cup mini muffin tins with nonstick spray.
  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice. 
  3. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. 
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
  5. Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. 
  6. Bake for 10 to 12 minutes or until passes the toothpick test.
  7. Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. 
  8. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately or freeze.

Happy Chanukah Everyone!