Baked Pumpkin Donuts & Donut Holes ♥<br/> aka How to Make Small Boys & Handsome Men Happy | A Veggie Venture: Baked Pumpkin Donuts & Donut Holes ♥ aka How to Make Small Boys & Handsome Men Happy

Baked Pumpkin Donuts & Donut Holes ♥
aka How to Make Small Boys & Handsome Men Happy

Baked Pumpkin Donuts and Donut Holes, just like cake donuts, warm with spices, coated with buttery sugar. A really special fall treat. #WeightWatchers #PP3 #AVeggieVenture
graphic button small size size 10 A special treat for fall, baked donuts and/or donut holes, warm with pumpkin spices, coated with buttery sugar. Bite-size goodness! graphic button small size size 10

Twas quite the morning, this past Sunday. Males outnumbered females 7:1, five-year old twin boys, eight- and nine-year old BFFs, two dads who've discovered paleo plus one grandpa vs me. It started with a protein fest: platters of eggs and bacon and breakfast sausage cooked crisp. But then I appeared with "breakfast dessert" – pumpkin donuts and donut holes, still warm from the oven and coated with buttery sugar with warm autumn spices. Flash! Donuts here, donuts gone. Donut holes here, donut holes gone. Even the "picky eater" twin who had earlier harumphed out of the room stating that he didn't "yike" pumpkin donuts – even he took a bite, then exclaimed with sugary lips, "I yike pumpkin donuts!" Score one for me, the pumpkin lover.

So put these donuts on the menu, maybe for breakfast, maybe for a snack, maybe for a party or better yet just-cuz. They're easy to make, all from simple pantry ingredients.

RECIPE for BAKED PUMPKIN DONUTS & DONUT HOLES

Hands-on time: 30 minutes
Time to table: 1 hour
Makes 12 donuts & 18 donut holes

MY PUMPKIN PIE SPICE MIX
2 tablespoons cinnamon
2 teaspoons ginger
2 teaspoons nutmeg
1-1/2 teaspoons allspice
1-1/2 teaspoons cardamom
1/4 teaspoon clove, optional

DONUTS & DONUT HOLES
1 3/4 cups all-purpose flour, fluffed to aerate before measuring or 220g
2 teaspoons baking powder
1/2 teaspoon table salt
2 tablespoons Pumpkin Pie Spice Mix

1/3 cup (67g) vegetable oil
1/2 cup (100g) brown sugar
1 large egg
1 teaspoon vanilla
3/4 cup (165g) 100% pure pumpkin puré (not pumpkin pie filling)
1/2 cup (125g) whole milk

BUTTER & PUMPKIN-SPICE SUGAR COATING
1/2 cup (1 stick, 114g) salted butter, melted (may be more than needed)
1 1/3 cups white sugar mixed with 2 tablespoons Pumpkin Pie Spice Mix

MY PUMPKIN PIE SPICE Stir together spices. Makes a generous 4 tablespoons, enough for this recipe plus a little more. Recipe easily halved or multiplied.

DONUTS & DONUT HOLES Set oven to 350F/175C. Spray a mini donut pan and/or a mini muffin pan with baking spray.

In a bowl, thoroughly mix the flour, baking powder, salt and 2 tablespoons Pumpkin Pie Spice Mix. In a second large bowl, whisk together the oil and brown sugar; if needed, work out any small brown-sugar lumps with the back of a spoon pressing the lump against the side of the bowl. Whisk in the egg until thoroughly combined, then vanilla, pumpkin and milk. With a spatula, turn flour mixture into pumpkin mixture, mixing just until combined. Transfer batter to a ziplock bag, snip one corner. For donuts, squeeze batter into donut pan, filling to the top but no more. For donut holes, squeeze batter into mini muffin pan cups, filling not quite to the top.

Bake for 12 - 15 minutes until done and a toothpick inserted into the center of both a donut and a donut hole comes out clean. Let cool for about 5 minutes, no more, should be cool enough to handle but still warm.

BUTTER & PUMPKIN-SPICE SUGAR COATING
Set up an assembly line with two bowls: put the melted butter in one; stir together the white sugar and another 2 tablespoons Pumpkin Pie Spice Mix in the other. For donuts, dip warm donut top into the butter, then into sugar-spice mixture. For donut holes, gently roll the entire donut hole in butter, then in sugar-spice mixture. You won't use all the butter nor all the sugar.

SERVE Serve warm or at room temperature. Best on first day but still moist and flavorful on the second day.

ALANNA's TIPS & KITCHEN NOTES
graphic button small size size 10 MINIATURE DONUT PAN I do have a donut pan and was happy for the rare excuse to use it. But it's definitely not required. In fact, while we all loved the shape of the donuts, they weren't as pretty. For some reason, the sugar didn't show as much, like it was absorbed into the butter versus adhering to it. Weird.
graphic button small size size 10 MINI MUFFIN PAN So yeah, the donut "holes" are actually mini muffins but they look surprisingly round and "hole-ish" – really! If you do all mini muffins, I suspect you'll get at least 24 mini muffins, maybe more.
graphic button small size size 10 REGULAR MUFFINS? Yes, I think you could use this same recipe to make some number of regular-size muffins. The baking time will be longer. If it were me, I'd dip only the muffin top into the butter and sugar-spice mixture.
graphic button small size size 10



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Still Hungry?


MORE FAVORITE PUMPKIN RECIPES

~ My Favorite Pumpkin Recipes ~

~ How to Roast a Whole Pumpkin ~
~ Pumpkin Bars ~
~ Honey Pumpkin Pie ~
~ more pumpkin recipes ~
from A Veggie Venture

~ Homemade Kabocha Squash "Pumpkin" Purée ~
~ Pumpkin Cheesecake Bars ~
~ Autumn Pumpkin Bread ~
~ Perfect Whole Wheat Pumpkin Muffins ~

~ more pumpkin recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2014


1 comments:

Yup, you've got my number -- I'd love these! Baked donuts are wonderful, aren't they? We've never done a pumpkin one, but we will!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna