Friday, October 19, 2012

Baked Pumpkin Donuts with Cinnamon Sugar

Oh dear. These donuts. If you love pumpkin as much as I do and have any weakness in the self-control department, don't make these. Don't say I didn't warn you!

In my continued adventures with my favorite Wilton doughnut pan (I'm telling you, it's SUCH a fun and worthwhile investment!), I decided to whip up a batch of these babies. But, of course, any fall donut is not complete without the signature cinnamon sugar topping, and so these babies are bathed in the deliciousness of exactly that as soon as you pop them out of the oven! I love that these donuts are baked instead of fried (less guilt, right?!) It gives them an amazingly soft and cakey texture that amps up the pumpkin spice flavors to places I never imagined possible (ok, maybe in my fall baking dreams...) These pumpkin treats are a perfect way to spice up breakfast (pumpkin spice, that is!) or really any time of day. Enjoy! :)

Baked Pumpkin Donuts with Cinnamon Sugar Glaze
Recipe adapted from Taste and Tell 


For the Donuts:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract

For the Cinnamon Sugar Topping:
4 tablespoons unsalted butter, melted
2/3 cup (or to taste) granulated sugar
2 tablespoons (or to taste) cinnamon

Preheat the oven to 350F. Prepare a donut pan by spraying with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.
In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the reserved dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and pipe into the donut pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10-11 minutes. 
Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool.
Meanwhile, prepare the cinnamon sugar topping: In a small bowl, melt the butter. In a separate small bowl, combine the cinnamon and sugar. 
When the donuts are slightly cool, dip them in the butter, then the cinnamon sugar. 
These donuts are best enjoyed when warm. :)
Makes about 9 donuts. 

No comments:

Post a Comment

Pin It button on image hover