Falling for Fall

As our favorite season quickly approaches we figured it was time to get back into gear and start posting some of our most loved recipes we're whipping up this Fall.  If you've followed our blog in the past you know one of our favorite things to cook with is pumpkin - who could forget last year's 31 Days of Pumpkin recipes? (see Recap: 31 Days of Pumpkin).  We figured what better way to kick off October (we're almost there!) than with a pumpkin recipe.

A few months back I purcahsed a donut pan but unfortuantely have been too busy with work to try it out yet.  I found this recipe (see below) while perusing Pinterest and knew it was the perfect excuse to try out my new pan.

Usually I like to put my own touch on recipes I find but since this was my first time making donuts I decided to stick straight to the recipe.  Thanks to Blue-Eyed Bakers for this delicious Pumpkin Spice Donuts Recipe.  Next time I think I'll add some pumpkin spice to the dry ingredients to make them just a little more "pumpkiny".



Pumpkin Spice Donuts

(recipe from Brown-Eyed Bakers)

Makes 12 donuts

For Donuts:

  • 1 3/4 cups flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon allspice

  • 1/8 teaspoons ground cloves

  • 1/3 cup vegetable oil

  • 1/2 cup brown sugar

  • 1 egg

  • 1 1/2 teaspoon vanilla extract

  • 3/4 cup canned pumpkin

  • 1/2 cup milk

For Coating:

  • 1/2 cup butter, melted

  • 2/3 cup sugar

  • 1-2 tablespoons cinnamon

Preheat oven 350 F.  Butter a mini donut pan and set aside.

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

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil,  brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry  ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

We hope you will try these for yourself!  Check back soon for more fall recipes!

1 comment:

  1. [...] others that I’ve never craved before; donuts and cinnamon rolls.  You may have seen my Pumpkin Spice Donut post earlier in the week and now it’s time for cinnamon [...]

    ReplyDelete