So, I have this new donut pan and I’ve been dying to try it out! The only problem
is was I needed more people than just the hubby and I to make them for. See, I make all of these things- cupcakes, muffins, cookies, and the like but then I HAVE to get them out of the house. Why? Because I’d eat them all! I tend to have very little self-control when it comes to anything sweet carbohydrate related. Needless to say, I know my limitations and try my best to be a good girl and not go overboard. So far, so good!
Ok, back to the donut pan situation. Wednesday mornings are when my MOPS group meets. (Anyone who is pregnant/has young children, this is a GREAT way to connect with other moms in your community.) With that being said, I thought that this would be a terrific time to whip out the donut pan and make some tasty BAKED donuts. I mean, a donut that’s semi-healthy, who doesn’t love that?
I found this recipe on Pinterest and let me just say to the creator, THANK YOU! These were delicious and I will be making these again, and again.
Can’t you taste the pumpkin/sugary goodness?
Pumpkin Spice Donuts adapted from King Arthur Flour
*Makes 18 regular sized donuts
- 1 ¾ cups + 2 tablespoons unbleached, all-purpose flour
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 ½ cups pumpkin puree (canned pumpkin)
- 1 ½ teaspoons pumpkin pie spice, OR ¾ tsp. ground cinnamon, plus a heaping ¼ tsp. each of ground nutmeg and ground ginger
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
- Sugar Topping: ½ cup granulated sugar, ¾ tablespoon cinnamon, ¼ tablespoon pumpkin pie spice or substitute.
- Preheat oven to 350 degrees
- Mix all ingredients, except flour, in mixing bowl until smooth
- Once mixture is combined, add flour and mix until fully incorporated
- Spray pan with nonstick cooking spray and fill donut wells until ¾ full
- Bake donuts at 350 for 15 minutes or until toothpick comes out clean
- Remove from pans and place on baking rack
- For a topping, you could use powdered sugar or drizzle chocolate (ahhh- so many options here), but I went with a cinnamon-sugar-pumpkin spice topping. To make this, just mix the sugar topping ingredients listed above in a large Ziploc bag and while donuts are still warm, place one in bag at a time and shake sugar mixture around donut until fully coated.
- Place back on rack until cooled
I have to say, these are one of the best Pinterest finds I’ve come across and would highly recommend them to anyone wanting a fall-flavored breakfast treat!