Monday, October 29, 2012

Pumpkin Spice Baked Donuts

The pumpkin recipes aren't ending so just get used to it.  The way I see it, I've got until Thanksgiving to do pumpkin overload until I need to focus on peppermint-y Christmas-y things.  DEAL WITH IT.  Please?

I mean, it's not like I'm freaking out that there are Christmas decorations in stores already and that we all know that beginning November 1st, it'll be Christmas commercials all.the.time.   I'm totally fine with it.  Except obviously I'm not.  Because why is it ok to just breeze past Thanksgiving?  What has Thanksgiving ever done to you?  Do you not love turkey and casseroles and cranberry sauce?  Well if you don't then you don't love America.  

What I'm saying is, if you skip Thanksgiving and go straight to Christmas, you're a communist.  So department stores have a lot of explaining to do.  So can we all take a deep breath and just enjoy pumpkin a little longer?

And let's all just take a deep breath and brush these donuts with melted butter and them dip them in sugar and cinnamon.  Sound familiar?  If it ain't broke, don't fix it.  Except fix it by adding some pumpkin and spices to the batter.  That'll fix it real good.  So get to makin' this recipe.  And keep America safe by sharing the pumpkin love. 

Here's the Recipe!


1/2 cup vegetable
3 eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin purée  (not pie filling)
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 3/4 cup plus 2 tbsp all-purpose flour 

For the cinnamon-sugar topping:
3 Tbsp unsalted butter, melted (for brushing)
1/2 cup granulated sugar
2 Tbsp cinnamon

1.  Preheat oven to 350 degree F. Grease wells of muffin tins or (as pictured above), donut pan and mini muffin pan.  I made a total of 12 donuts and 12 mini muffins.  

2.  In a large bowl, beat the oil, eggs, sugar, pumpkin, salt, and baking powder on medium until the smooth.  Then, sift in (I did this directly over the bowl) the pumpkin pie spice and the flour until they are completely incorporated – do not overmix.  It's ok to even have a few flour pockets.  

3.  Fill the wells of the muffin tin 3/4 full (same goes for donut pans and mini muffin pans).  Bake for 14 – 16 minutes for muffins or 10-12 minutes for donuts/mini muffins.   A toothpick should come out clean even though they will still appear moist.  Cool the pans on wire racks for 10 minutes then remove the muffins from the pans to cool further.  Combine sugar and cinnamon topping and set aside.

4.  When completely cool,  brush melted butter onto muffins/donuts.  Then, dip them in the cinnamon-sugar topping to evenly coat.  You may have leftover topping. Serve at room temperature. The muffins will keep in an airtight container at room temperature for 2 to 3 days though they are best fresh.  


Recipe adapted from Smells Like Home

1 comment:

  1. Yum... I've been looking for a donut recipe with a difference and perfect for Halloween too. Thanks Annie