Wednesday, October 8, 2014

Baked Pumpkin Donuts

I have to make donuts at least once every fall.  This year I tried a new recipe to use up some pumpkin puree I had leftover from pancakes.  I didn't make any changes, and they came out perfect.  Love having a donut pan so I don't have to fry!


Baked Pumpkin Donuts (from All Recipes) makes about 1 dozen donuts

2 c. AP flour
1/2 c. packed brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice (I subbed 1 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. ground cloves)
1/2 tsp. salt
1/4 tsp. baking soda
1 c. pumpkin puree
2 eggs
1/4 c. milk
1/4 c. butter, softened

For topping:
1/4 c. butter, melted
1/2 c. white sugar
1 T. ground cinnamon

Preheat oven to 325 degrees F.
Stir AP flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl.  Add pumpkin puree, eggs, milk, and softened butter, and beat with a mixer on low until combined into a batter.  Spoon into a greased donut pan.
Bake in preheated oven 8-10 minutes, or until donuts spring back when touched.
Remove from pan and dip tops into melted butter, and then cinnamon sugar mixture.
Best enjoyed the first day, but can be stored covered and refrigerated for a few. :)


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