Friday, September 14, 2012

Pumpkin Donuts: Baked, Not Fried

Baked Pumpkin Donuts

Updated 9/17/2012: it was brought to my attention that I left out the most important ingredient of these delicious donuts - the pumpkin!!  I have no idea how that happened, but it is now corrected below.  Please make sure you make these WITH pumpkin...they're much better that way.  I'm going to go hide in embarrassment now.  Thanks!  :)

These beautiful gems showed up in my Pinterest feed the other day.  The original recipe can be found on the King Arthur Flour website.  I adjusted a few things to make them "mine."  Anyone who knows me can attest to the fact that if it's got pumpkin in it, I'm probably going to make it.  And eat it.  My kids are HUGE pumpkin fans as well - probably because I make everything with pumpkin from September until December.  

I happened to have a large donut pan for baking, and a mini one.  Which is kind of a funny story -- I had insisted on getting them years ago, then never used them and ended up putting them in a yard sale or something.  Then last year, a friend of mine brought these two pans to me and said someone had given them to her as a gift but she never used them and since I'm always baking I should have them!  I'm kind of glad I took them, too, it makes recipes like this so much fun!  And my kids love having donuts for an afternoon snack :) 

Now, if you do not have donut pans, these can be made in a mini muffin pan (think of them as donut holes if you want to), or even regular muffin tins - just don't fill those all the way to the top, and adjust your baking time accordingly.

These are moist, pumpkiny treats coated in a generous shaking of sugar mixed with pumpkin pie spice (if you don't have any on hand, you can make your own by combining 1 tsp of cinnamon with 1/2 tsp each of nutmeg and ginger - this will make you 2 tsp, increase accordingly to what you'll need!)

Pumpkin Donuts
1/2 cup *coconut oil (in liquid state)
3 large eggs
1 (15 oz.) can of PURE Pumpkin
1 1/2 cups granulated sugar
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour

(*regular oil or melted & cooled butter can be used in place of the coconut oil.  I have been using the coconut oil in place of oil and butter in many of recipes with great success - and no, it does not make everything taste like coconut!)

Preheat your oven to 350.  Lightly grease your donut (or muffin) tins.
Place your oil, eggs, pumpkin, sugar, spices, salt and baking powder in a mixing bowl.  Beat together until fully combined and smooth.  Slowly add in the flour, stirring just until combined.

Spoon into wells, not filling them more than 2/3 full.  Bake regular sized donut tins for about 15-18 minutes (mini donut pans for about 13-16 minutes, regular sized muffins for 22-25 minutes), use cake tester or sharp knife in center to test doneness.

Let cool in pan for about 5 minutes so they can be moved easily.  Remove from pan and cool on rack a little bit longer.  While still warm (but not so hot they'll fall apart when handled), toss with the pumpkin spice cinnamon sugar coating:

1 c. white sugar
1 Tbs pumpkin pie spice
Add both to gallon size ziplock bag.  Close and shake well, until spice is even distributed.  

Toss donuts one or two at a time in bag.  

This recipe made 12 regular sized donuts (yes I had to wait until the first 6 were done before and out of the pan before I could make the rest of them) AND 12 mini donuts.  
And they all disappeared as soon as the kids were home from school...

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