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.