I woke up on Saturday morning with no plans and a major sweet tooth. So I did what any normal 33 week pregnant woman would do, I baked donuts. And then I ate them with a huge mug of hot chocolate. Needless to say I satisfied my sweet tooth for the day.
I found this donut recipe last week after I purchased a Wilton mini donut pan from Macys. The pan was too cute to resist and it was on sale for only $7.50.
Making donuts is pretty easy, the only challenging part is piping the batter into the pan, which you just have to have a bit of patience for. Some donuts had a better shape than others, but all of them tasted amazing. I’m so glad I found a can of pumpkin puree in my pantry, leftover from the holidays.
Baked mini pumpkin donuts with cinnamon and sugar (donut recipe adapted from Taste and Tell blog)
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 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract
1/4 cup butter, melted
1/4 cup sugar
1 tablespoon ground cinnamon
Preheat the oven to 350F. Prepare a doughnut 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 doughnut pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 6-7 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.
For the cinnamon/sugar topping, melt the buttter in a bowl and combine sugar and cinnamon in a separate bowl. Dip each donut into the butter and then immediately into the cinnamon/sugar mixture.