Fall baking in this house was kicked off two weeks ago with the pumpkin brownies. As a thank you for all of the love I received for my fall birthday, I decided to make these baked pumpkin donuts. Two bites of heaven per donut hole. Since I just turned 30, I decided that I needed to have about 30 slices of heaven; that's how good these little donuts were. They were the perfect combination of doughy and flaky, with just the perfect amount of pumpkin, and covered with a light layer of cinnamon and sugar. An added bonus, they made the house smell like a decadent bakery.
These little guys were the perfect thing to ring in fall, my birthday, and a new decade.
Baked Pumpkin Donuts:
Adapted from this recipe.
For the Donut Holes...
- 1 3/4 cups flour (next time I am going to use wheat flour--I think it would be great!)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- a heaping 1/2 teaspoon cinnamon
- a heaping 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ginger
- 1/8 teaspoons ground cloves
- 1/3 cup vegetable oil
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin
- 1/2 cup nonfat milk
- 1/2 cup unsalted butter, melted
- 3/4 cups of granulated sugar
- 2 1/2 tablespoons of cinnamon
- Preheat oven 350 degrees.
- Spray two mini-muffin tins with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and cloves.
- In a separate, large bowl whisk together the oil, brown sugar, egg, vanilla, pumpkin, and milk until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 10 to 12 minutes or until a toothpick comes out clean.
- While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
- Remove the muffins from the oven and cool on a wire rack for 2 minutes.
- Dip each muffin in the melted butter, then roll in the cinnamon sugar to coat.
- CELEBRATE FALL!