Friday, September 30, 2016

Baked Pumpkin Donuts-the taste of fall!

I love fall. This is, without a doubt, my favorite time of the year. Getting ready for all the fun of the holidays, the leaves are beautiful, it's not too hot or too cold, and I have the desire to bake even more than normal. Good times!

I started my fall-style baking yesterday. I really wanted to make spiced apple cider donuts, but I didn't have any apple cider. Dug through my pantry, found a can of pumpkin puree, and decided to find a recipe for pumpkin donuts instead!

These are perfect. I made donut holes, that's our preference with little ones in the house, and they turned out great. They are full of pumpkin, are deliciously moist, and have plenty of spices in them! 

Now, these are good dipped in butter & coated in cinnamon sugar, but they are great by themselves too. Adrian, oddly enough, seemed to prefer them without coating. Nate, Gabriel, & I preferred them with the coating. (I won't tell you how quickly my family of 4 went through a batch of these...)

These are a perfect baking idea for a rainy fall day!

Printable Recipe
Baked Pumpkin Donuts

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon allspice
  • 1 teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup light brown sugar
  • 1 large egg
  • ½ cup milk
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla

  • ⅔ cup cinnamon-sugar mixture
  • 5 tablespoons unsalted butter, melted and slightly cooled

  1. Preheat oven to 350°. Lightly spray 2 mini muffin pans with non-stick cooking spray; set aside. (Alternately, lightly spray donut pan.)
  2. In a large bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
  3. In a separate bowl, mix together the pumpkin, brown sugar, egg, milk, butter, and vanilla. Make a well in the center of the dry ingredients; add the wet ingredients until just combined. 
  4. Spoon the batter into the prepared pans, about ⅔ - ¾ of the way full. Bake for 10-13 minutes or until a wooden toothpick inserted into the center comes out clean. (Note: metal pans take slightly less time than silicon; watch closely if you are using metal. Donut pan may take longer.)
  5. Remove from the oven, and place the donuts on a wire rack to cool. 
  6. Once cool, dip each donuts  into the melted butter, then roll in the cinnamon-sugar mixture. Be sure to coat well.

40 donut holes
(maybe 13 donuts?)
1 hour
Nutrition Facts
47/donut hole
(71 with cinnamon sugar)
(220 with cinnamon sugar)

Source (for original): Live Well Bake Often

Remember, comments are loved! What's your favorite fall baking recipe?

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