Baked Pumpkins Donuts A Taste Of Fall

As I was going through some of my recipes that I have printed and in the "need to try" pile, I found this one.  Since I have over 10 or more cans of pumpkin in the cabinet I decided to make them for Sunday breakfast.

I adapted this recipe to fit my donut pans, I wish I could give credit to who's recipe this is, but I printed it well over 6 months ago and did not write where or from who it came from.

Baked Pumpkin Donuts

1 3/4 cup all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon ( I used pumpkin pie spice)

1/2 teaspoon nutmeg

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

Preheat oven to 350 degrees. Spray donut pans and set aside.  In a large bowl, whisk oil brown sugar, egg, vanilla, pumpkin and milk until combined.  Slowly add the dry ingredients to the mixture and stir until just combined.

Do not over mix the batter. Using a pastry bag fill each donut cup with the batter.  They should be fairly full but not overflowing.  Bake for 11 to 13 minutes, until donuts spring back when gently pressed.  Turn donuts onto a wire rack and allow to cool for a few minutes

For Coating

1/4 unsalted butter, melted

1/3 cup sugar

1/2 teaspoon or more of cinnamon. 

While the donuts are colling melt the butter in one bowl, combine the sugar and cinnamon in another.  While donuts are warm brush each donut with butter and roll in cinnamon and sugar mixture.  Serve immediately.

Makes 1 dozen.

So there you have it, a bit of fall in the summer time.  These donuts were quite tasty with a hot cup of coffee or milk.

Have a great week.

Denise

The Bread Fairy

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