Donuts and I have a little problem.
It’s called, ‘I like to eat them’.
Such is my love of donuts, that I once ate a donut that fell on the floor. Which may not have been a big deal except for that a) it happened back in my waitressing days, when I was at work, so there were plenty of witnesses to my shameless floor-donut hogging, and b) it was a frosted donut (with sprinkles) and it may or may not have landed frosting side down.
Before you begin judging me, please don’t lose sight of the fact that it was a frosted donut.
A true friend would look at the situation and commend me for my thriftiness.
Anyways–as deep as my love of donuts runs, I have never had the nerve to actually make them from scratch. Probably because it combines my two biggest kitchen fears: yeast and deep frying.
Yeah….that whole situation just screams failure to me.
So awhile back, I bought a couple mini donut pans.
And I know that a baked donut isn’t exactly a “real donut” but I was kind of hoping that the shape would trick my brain into thinking it tasted the same. Plus, I figured I could cover them in lots of sugar so I wouldn’t notice.
Sugar solves everything, after all.
But it turns out, I can make super yummy baked donuts. So yummy, in fact, that I didn’t even mind that they weren’t fried.
I still covered them in sugar, of course.
I mean….I may be a floor-donut eater, but I’m not stupid. I know a good butter/sugar opportunity when I see it.
- 1 (15 oz) can 100% pure pumpkin
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar and 1/2 Tablespoon cinnamon, mixed together
- Preheat oven to 425. Spray donut molds with nonstick spray.
- Bring pumpkin, pumpkin pie spice, and cinnamon to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan. Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs.
- In another bowl, whisk the flour, baking soda and salt. Whisk into the pumpkin mixture until just combined.
- Fill each donut mold about 3/4 full. I put the batter in a piping bag and piped it in and it was very easy. You could also use a Ziplock bag in place of a piping bag, or just spoon the batter in.
- Bake the muffins 5-8 minutes, or until the tops spring back when lightly touched. These won't take very long, so keep an eye on them.
- Turn the donuts out of the pans and allow them to cool a bit. When cool enough to handle, dip them in the butter and roll them in the cinnamon sugar.
Adapted from allrecipes.com
Click Here if you’re interested in the donut pan I used.
These donuts were absolutely fabulous!! I will definitely be making them often.