29 November 2012

Pumpkin Donuts

For Thanksgiving dinner I made an absolutely wonderful pumpkin cheesecake, that came from Our Best Bites for dessert. It didn't use the entire can of pumpkin, so I wanted to find a recipe that could use up some of the extra pumpkin. I had previously pinned a recipe for baked pumpkin donuts from Confections of a Foodie Bride. This was the perfect little recipe. The makes enough batter to make six large donuts, just enough to fill one donuts pan, or in my case it was just enough to fill the 12 wells in my mini donut pan. It was nice to not have to worry emptying the pan and refilling it and putting another batch in the oven and cooking all morning, since I only have one donuts pan. It was also nice to not have a ton of leftovers, especially with all of the other food we have sitting around from Thanksgiving.  I didn't make any changes to the recipe other than the fact that I didn't glaze the donut  I drizzled half of them with chocolate. The other half I tossed in cinnamon sugar while they were still warm, so the cinnamon and sugar would stick. Also when I baked mine it took the entire 12 minutes, even in my mini donut tin.

Pumpkin Donuts
  • 1 cup flour
  • 1/4 cup + 2 Tbsp sugar
  • 1 Tbsp butter, cold
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup + 2 Tbsp canned pumpkin (not pumpkin pie filling)
  • 1 egg
  • 1 tsp vanilla
Preheat oven to 325F. Grease mini muffin tin. In the bowl of a mixer, add the flour, sugar, and butter on low and mix until the butter is incorporated. Add baking powder, spices, and salt, mixing until combined. Add Pumpkin, egg, and vanilla. Transfer batter (it will be a little thicker than your standard cake batter) to a ziptop bag. Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the donut wells until 1/2 - 3/4 cup full (you'll get exactly 6 donuts; the batter is thick and holds it's shape, it won't really settle or bake smoothly if you spoon it into the pan). Bake 8-12 minutes, until the top of the donuts spring back when lightly tapped. Let cool in pan 3 minutes and then remove. If desired toss in cinnamon sugar while donuts are still warm. Otherwise cool on a wire rack and drizzle with melted chocolate.


10 comments :

  1. I just wanted to let you know I've nominated you for a Liebster award!
    Come check it out
    http://sunshineandasummerbreeze.blogspot.com/2012/11/liebster-award.html
    (I know you're over the 200 follower mark, but I'm stretching the rules a little :))

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  2. My mouth is watering...

    Hey, I'd love if you would come share these at my Show & Tell linky party. http://www.gingerlymade.com/2012/11/show-and-tell-3.html

    ReplyDelete
  3. These look so good. I'm following on GFC and Facebook. I would love it if you would follow back.

    I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
    http://www.adornedfromabove.com/2012/12/fabric-covered-can-pen-and-pencil.html
    Debi @ Adorned From Above

    ReplyDelete
  4. Wow, these look so tasty!! My boys would love them! And they look like a good, simple recipe. Found you on Tasty Thursdays at Mandatory Mooch - I'm your newest follower! Pinning this recipe now, thanks for sharing!

    ~Jen @ Yummy-Healthy-Easy

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  5. P.S. - I'm having the SAME problem with the spammers! What the heck! How annoying! I might have to turn on my word verification too...

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  6. I really really need to get a donut tin for the oven!!! These look really amazing!

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  7. I can resist! (ok...I lied...I want these!)

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  8. Erin,
    Sure wish I had one of these delicious donuts to go with my coffee. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  9. These look amazingly delicious, Erin!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Can't wait to see what you link up this week. Thanks, Nichi

    ReplyDelete

I'm sorry, but I've turned word verification on again. I hate trying to decipher the words just as much as anyone, but I'm getting way too much spam. I tried doing comment moderation as people suggested but the number or spam comments I had to sift through was ridiculous. I appreciate your comments and didn't want them to get lost among the spam. Hopefully, I can reduce the amount of spam and turn the word verification off soon.

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