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From 150 Best Donut Recipes via honestcooking.com

mini baked pumpkin donutThese were on the dry side but nothing a cup of coffee couldn’t fix; I think the pumpkin could be upped a bit, and maybe some cream as a replacement for milk.

What you need:

Donuts:

  • 2 1/2 c all-purpose flour
  • 3/4 c packed brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/8 tsp ground ginger
  • 2 lg eggs, beaten
  • 3/4 c whole milk
  • 1/2 c pumpkin puree
  • 1 tbs unsalted butter, melted
  • 1 tsp vanilla extract

Garnish:

  • 2 tbs brown sugar
  • 2 tbs cinnamon

What you do:

  • Heat oven to 325°
  • Prepare mini donut pans (I used mini bundt pans)
  • In large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, allspice and ginger.
  • In medium bowl, whisk together eggs, milk, pumpkin puree, butter and vanilla.
  • Add to flour mixture and mix until incorporated.
  • Place batter into pastry bag and fill each prepared well two-thirds full.
  • Bake until donut springs back when lightly touched, 8-12 minutes.
  • Let donuts cool for 5 minutes.
  • Turn out of pans onto rack and toss with brown sugar/cinnamon mix.
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