food, friends

Baked Pumpkin Spice Donut Holes

November 11, 2011

WOW! You have to try these! Charlene and I made them this week and they were just like cider mill donuts; just absolutely amazing straight out of the oven and covered in a buttery, sugary glaze. I cannot recommend them high enough, straight out of the oven. I didn’t like them as much when reheated or served cold, I mean they were good but not TO-DIE-FOR-GOOD as they were served warm and sugary.

I was half tempted to pick up a donut pan at Bed, Bath and Beyond yesterday just to have on hand while making these but I withheld – maybe next year, definitely next year. We did them in regular muffin tins and they were AMAAAZING. I cannot reiterate this enough! Tina gave them her thumbs up and Charlene and I proceeded with zeal, each holding a baby and using one [free] arm to measure/scoop/pour. We were like one whole person working in unison with two disconnected arms; it was fab! TRY THEM! TRY THEM! And follow the recipe!

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

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. Bake for 10 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. Serve immediately.

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