Finally. Pumpkin season is here again! Knowing of my obsession with pumpkins, my sister, Marla Payne, shared a recipe she found on the internet. She was back in Kansas this past weekend and I made a batch of Pumpkin Cinnamon Sugar Donuts; the spicy and filling morsels received rave reviews. Marla found this small batch recipe on the Back to Nature Blog . . . they also have a vegan variation at this site.
We also recommend our Glazed Pumpkin-Pecan Cake Donuts that are also baked, not fried. Use the search box on the upper left hand of our blog to search for other pumpkin recipes. Or, on the right hand side, check out the Holidays / Special Events & Occasions — Fall — for other pumpkin favorites. https://cookingwithbarryandmeta.blogspot.com/p/mixes-more.html
Pumpkin Cinnamon Sugar Donuts, baked not fried Yield: 6 donuts
Donuts:
1 cup + 1/4 cups all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon pumpkin pie spice (a homemade version can be found in the Mixes and More section on our blog)
1/4 cup pumpkin pie puree (if using homemade puree or commercial pumpkin pie pie puree, add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients)
2 1/2 tablespoons unsalted butter, melted
1/2 cup milk
Cinnamon Sugar Coating:
3 tablespoons unsalted butter, melted
1 cup granulated sugar
1 1/2 tablespoons ground cinnamon
- Preheat oven to 350° F.
- Generously grease a doughnut pan; set aside.
- Donuts: In a large bowl whisk together the dry ingredients.
- In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
- Spoon mixture into prepared doughnut pan.
- Bake for 10 to11 minutes, or until the donuts spring back when lightly pressed.
- Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- Cinnamon Sugar Coating: In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
- Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
Note: Although these donuts are best eaten the day they are made, they can be frozen and warmed up in the microwave.
Donuts:
1 cup + 1/4 cups all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon pumpkin pie spice (a homemade version can be found in the Mixes and More section on our blog)
1/4 cup pumpkin pie puree (if using homemade puree e or commercial pumpkin pie pie puree, add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients)
2 1/2 tablespoons unsalted butter, melted
1/2 cup milk
Cinnamon Sugar Coating:
3 tablespoons unsalted butter, melted
1 cup granulated sugar
1 1/2 tablespoons ground cinnamon
- Preheat oven to 350° F.
- Generously grease a doughnut pan; set aside.
- Donuts: In a large bowl whisk together the dry ingredients.
- In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
- Spoon mixture into prepared doughnut pan.
- Bake for 10 to11 minutes, or until the donuts spring back when lightly pressed.
- Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
- Cinnamon Sugar Coating: In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
- Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
Note: Although these donuts are best eaten the day they are made, they can be frozen and warmed up in the microwave.
No comments:
Post a Comment