Thursday, November 15, 2012

Pumpkin Spice Donut Holes

Pumpkin Spice Donut Holes

Makes about 24.

Thanksgiving is in one week!  And I think you should consider adding this recipe to your line-up.  For breakfast on Thanksgiving morning... or before you head out shopping on Friday... or just for general snacking throughout Thanksgiving day.  If you put them out, people will eat them.  This is a fantastic recipe... delicious!!!  I made them as donut holes in a mini muffin pan, but see the original recipe, linked below, for instructions on using a mini donut pan.
I also made a pretty big goof-up, but, in my opinion, it didn't hurt the overall taste.  :)  Instead of dipping the donut holes in the melted butter, I actually dumped the melted butter all over the donut holes and then covered them in the cinnamon sugar mixture before shaking to coat.  I ended up with a bunch of very buttery, gooey, cinnamony-sugary delicious little balls.  I wouldn't say it was a bad mistake, but I may try making them "correctly" next time for a neater bite.  :)
Source: Blue-Eyed Bakers

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
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
For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)
Preheat oven 350 F.  Grease a mini muffin pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Fill each mini muffin cup, 2/3 full, with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 10-12 minutes, until donuts spring back when gently pressed.  Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.
*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

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