What's Cookin' Wednesday: Spiced Pumpkin Donut Holes

I love anything pumpkin flavored. It is part of the reason Fall is my favorite seasons. I have made a lot of Spiced Pumpkin Muffins, but today I tried Spiced Pumpkin Donut Holes and let me tell you... they are absolutely delicious. They are simple to make too. They would make a yummy Halloween Breakfast or just a fun Fall treat. A couple things to note: You may eat them all right out of the oven. If you somehow manage not to, they do not hold up well being stored  – the outside has a tendency to get soggy from the extra butter. (Which is why there are no pictures! I will be making these again and adding pictures later!) The good news is that this doesn’t effect the taste or inside texture. If you want them to last longer you could always hold off on dipping all of them in butter and cinnamon sugar and just wait to do this step whenever you are ready to enjoy a bite of fall!

Donut Ingredients
1 3/4 cups of all purpose flour
  1. 2 tsp of baking powder
  2. 1/2 tsp of salt
  3. 3/4 tsp of cinnamon
  4. 1/2 tsp of nutmeg
  5. 1/2 tsp of pumpkin pie spice
  6. 1/2 cup of vegetable oil
  7. 1/2 cup of packed brown sugar
  8. 1 egg
  9. 1/2 tsp of vanilla extract
  10. 1/2 a can of pumpkin puree (about 6 oz.)
  11. 1/2 cup milk

Donut coating
1/2 cup sugar
  1. 2 tbsp cinnamon
  2. 1/2 a stick of unsalted butter
In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice . In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.
Let cool enough to handle. If you would like to have the donuts look more like holes than muffins you can remold them as they are still warm
For the coating: Roll each donut hole into the melted butter and then put  butter-coated donut holes into a gallon sized ziplock bag with the cinnamon/sugar,  shake to coat (working with 1 dozen donuts at a time).
Adapted from A Step in the Journey with my own tips & tricks added.

No comments: