11.04.2012

Somethin' Pumpkin: Baked Pumpkin Spice Doughnuts

Someday when I have free time (whatever that is), I'll update about what's going on with us. For now, it's this: work, work, boot camp class, work, sleep. Repeat. More to come later.

I finally got the chance to make somethin' pumpkin again when we had an impromptu potluck dinner with our friends tonight. I made easy fish tacos, and they made delicious vegetable pot pie (which I NEED the recipe for! so good). Of course we had to do something sweet afterward, so I dug into my Pinterest and found an easy treat.

I love how these had simple ingredients and tasted perfect. I liked not rounding mine into donut holes and instead opted to keep them as regular rounds, "hole" included. Yummmmm.

Baked Pumpkin Spice Doughnuts
(original recipe here)
Donut Ingredients:

  • 1 3/4 c. all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2  tsp nutmeg
  • 1/2 tsp allspice
  • 1/8 tsp ground cloves
  • 1/3 c. vegetable oil
  • 1/2 c. brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 c. pumpkin puree (not pumpkin pie filling)
  • 1/2 c. low-fat milk
Coating Ingredients:
  • 1 stick of unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon
Directions:
Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 11 to 12 minutes or until passes the toothpick test.

Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. 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.



Needless to say, they're all gone to the tummies of: me, Mike, Robert, Justina, and the missionaries.

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