Monday, October 24, 2011

Pumpkin Spice Donuts



Ever since making Cinnamon Sugar Donuts with a borrowed donut pan I have been obsessed with having one of my own.  I finally bought one and have a dozen recipes that I want to try.  Considering the season, I thought I'd break it in with a batch of Pumpkin Donuts based upon a recipe that I found at Tasty Kitchen for Pumpkin Mini Muffins.  It stood to reason that if this recipe made great little donut-type mini muffins that it would work just as well for donuts.  It did.  I made these this morning while my husband was showering.  By the time he got to the kitchen, all dressed and spiffy, the coffee was ready and a batch of warm cinnamon and sugar-coated donuts were waiting for him on a plate.  Move over Krispy Kreme, I don't need you any more!  Yes, I still love your pumpkin donuts, but these homemade gems are lighter, BAKED instead of fried, made with all-natural ingredients and are so delicious I'm sure to make them again and again.  And with pumpkin as one of the main ingredients they just HAVE to be good for you...right?

[Baked] Pumpkin Spice Donuts
Makes 12 donuts

For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions

Preheat oven 350 degrees F. Spray each cup in a 6-cavity donut pan with baking spray.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined -- do not over mix!

Divide batter evenly among sections.  (I filled up a disposable pastry bag and used a large round tip that made this a breeze.) Bake at 350 degrees F for 15-17 minutes or until a toothpick comes out clean.

While the donuts bake, melt butter in one bowl and combine granulated sugar and cinnamon in another Remove donuts from oven and cool for 2 minutes, then invert pan onto a cooling rack. Dip each donut in melted butter, then roll in cinnamon sugar to coat.

Pour yourself a cup of coffee (in a Dracula mug, if you have one) and enjoy!


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5 comments:

Janet Rudolph said...

Lovely, and these would also go with your Pumpkin Pie Cocoa. Yum!

kitty said...

I've been wanting one of those donut pans, too! Now I think I'd better get one after seeing your wonderful recipe...perfect for Fall/Winter!!!

Pattie @ Olla-Podrida said...

I'll be making more donuts later in the week, testing Stonewall Kitchen's Cider Donut mix, so stayed tuned!

Abby said...

These look so good! I would never have guessed they were baked. The texture looks perfect!

The Quintessential Magpie said...

I'd love one of those donuts right about now! YUM!

XO,

Sheila