This recipe was found at www.culinarycory.com . A little something to start off the fall season.
I can’t help it. There are days when I’m just drawn to it. Those four big letters glistening in the yellow glow and sparkle of retail extravaganza. I don’t care if I have to wade through the text messaging hoards of 12 year olds just to find it. I see it there, hidden in the back corner of the store covered with red tags and crossed out retail pricing. Oh, glorious SALE.
While partaking in some retail therapy, I couldn’t resist exploring a kitchen store for yet another gadget to purchase. I thumbed through shelves of “miracle devices” guaranteed to perfectly cook anything in the microwave. I even glanced through the mountains of magic spices Paula Deen decided to slap her face on this week. Finally, I came across a set of mini donut pans for a cool 5 bucks in the clearance section. A crisp Lincoln was tossed at the cashier as I headed home to create these flavorful pumpkin donuts.
There is no need to fret if you do not own donut pans. This recipe can be easy converted into pumpkin muffins. You may need to adjust the baking time accordingly. When using paper liners, lightly spray the liners with cooking spray just before filling them with batter. It makes a world of difference.
Baked Pumpkin Donuts
While partaking in some retail therapy, I couldn’t resist exploring a kitchen store for yet another gadget to purchase. I thumbed through shelves of “miracle devices” guaranteed to perfectly cook anything in the microwave. I even glanced through the mountains of magic spices Paula Deen decided to slap her face on this week. Finally, I came across a set of mini donut pans for a cool 5 bucks in the clearance section. A crisp Lincoln was tossed at the cashier as I headed home to create these flavorful pumpkin donuts.
Baked Pumpkin DonutsIngredients
Directions
2 cups flour
1 ½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1 tsp. nutmeg
2 tsp. cinnamon
½ cup brown sugar
1 cup canned pumpkin
2 eggs
2 Tbl. milk
¼ cup unsalted butter, room temperature
1 tsp. vanilla extract
Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl. Set aside. Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture. Mix until just barely combined. Be careful of over mixing.
Spray the donut pan with cooking spray and fill each donut mold halfway with the pumpkin batter. Bake at 375 degrees for 6 – 8 minutes or until the exterior springs back when touched. Allow to cool completely and top each donut with cinnamon glaze.
Authors Note:
Cinnamon Glaze
½ cup powdered sugar
1 Tbl. milk
½ tsp. cinnamon
¼ tsp. nutmeg
Mix until smooth and creamy. The glaze should pour easily from a spoon. You may need to add additional milk or powder sugar to get the right consistency.
There is no need to fret if you do not own donut pans. This recipe can be easy converted into pumpkin muffins. You may need to adjust the baking time accordingly. When using paper liners, lightly spray the liners with cooking spray just before filling them with batter. It makes a world of difference.
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