Friday, November 30, 2012

Pumpkin Spice Donuts

Since today is the last day of November I figured it's probably nearly time to say farewell to pumpkin until next year.  There are too many delicious Christmas flavors to be wallowing in pumpkin.  These babies are the perfect farewell. Plus your kids will think you're magical because you can make donuts.  Who does that, anyway?

These are baked in a donut pan so they come out perfectly every time and you don't have to worry about disfiguring your hands with boiling oil and ending up in the emergency room.  Great right?  To make them healthier, you can roll them in the cinnamon sugar coating while still warm, but I highly recommend dipping them in butter first like the recipe states.  It truly does something magical.
(I am a closet-butter-hater, so this is serious business.)

My hubby is participating in a Biggest Loser competition at work (Really, I have no idea where that need came from... We basically just eat vegetables at our house all the time), and this is one of the treats I am going to go back and make just for him when it's over.  I realize that sounds completely backwards, but these are yummy enough that it's just on the must-list. 

Happy Last Day of November!!

Pumpkin Spice Donuts
Recipe from Blue-Eyed Bakers

For donuts:
-1 3/4 cups flour
-1 1/2 tsp baking powder
-1/2 tsp salt
-1 tsp cinnamon
-1/2 tsp nutmeg
-1/2 tsp allspice
-1/8 tsp ground cloves
-1/3 cup vegetable oil
-1/2 cup brown sugar
-1 egg
-1 1/2 tsp vanilla extract
-3/4 cup canned pumpkin
-1/2 cup milk

For Coating:
-1/2 cup butter, melted
-2/3 cup sugar

-2 Tbsp cinnamon

Preheat the oven to 350 F.  Grease a donut pan.

In a bowl, mix the flour, baking powder, salt and spices together.  Set aside.

With a mixer, blend together the oil, brown sugar, egg, vanilla, pumpkin and milk. Slowly add the dry ingredients and stir until just combined.  Careful not to over-mix!

Using a pastry bag, fill each donut mold with batter.  Thy should be pretty full, but not overflowing.

Bake 12-14 minutes, until donuts spring back when gently pressed. Flip out, and allow to cool slightly on a wire rack. 

Meanwhile, melt the butter for the coating in a bowl and combine the sugar and cinnamon in another.

While donuts are still hot, quickly dip each donut in melted butter, then roll in the cinnamon-sugar mixture.  Serve immediately, or they will get soggy.

*Tip-You can bake the donuts a day in advance and store them in an airtight container after they have cooled (skip the coating step).  When ready to eat, warm donuts slightly in the microwave and coat in butter/sugar mixture right before serving.  

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Joel and Becky said...

Oh man!!!!!!!!!! Those look SOOOOOOOOOOOOO amazing! We'd like to order some when you make them again ;)

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