Wednesday, October 23, 2013

Pumpkin Cake Donuts

I bought the most adorable pan the other day (as if I need any new pans--ha).  A donut pan!  Made by Wilton, these pans each make 6 donuts.  $7.99 at Kmart, plus I had $7 in rewards, so two pans for $9?  Yes please!


 
 
I mean, after all, look what I can make!
 
 

 


So beautiful, so easy, and far healthier than typical fried donuts.  At least that's what I'm telling myself.  :)

The recipe for the batter is from the King Arthur Flour website.   I modified it somewhat and used half white flour and half whole-wheat flour.   I also added a glaze instead of using the cinnamon sugar the recipe called for.  And of course, what donut is complete without sprinkles???





Here's the recipe!  Now run to Kmart and snatch up a donut pan, or a MINI donut pan, for yourself, and make these for your family this fall!



Pumpkin Cake Donuts
 
1/2 cup vegetable oil (next time I'll use half oil and half cinnamon applesauce)
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour (I used half whole wheat and half white flour)
 
Preheat the oven to 350°F. Lightly grease two standard donut pansBeat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.  Add the flour, stirring just until smooth.
 
Fill the wells of the donut pans about 3/4 full; use a scant 1/4 cup of batter in each well.  Spoon the batter carefully, or transfer the batter to a piping bag and pipe with a large round tip.
 
Bake the donuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. Remove the donuts from the oven and flip onto a wire rack to cool.  Cool completely, then dip tops of donuts in glaze.  Sprinkle immediately with sprinkles or toasted pecans.  Allow glaze to set up.  
 
 
Brown Sugar Glaze
 
3 tablespoons butter
1/2 cup brown sugar, packed
1/4 cup milk
3/4 tsp. vanilla
1 cup powdered sugar
 
In a medium saucepan, melt together butter, brown sugar, and milk over medium heat.  Bring to a boil, stirring constantly.  Boil gently for 2 minutes and remove from heat.  Cool completely.  Stir in vanilla and powdered sugar.  Use immediately.
 

4 comments:

  1. seriously, Dawn??? You are making me make these just by posting this ridiculous recipe... ugh. twist my arm why don't you??? Some friend you are... hee hee.

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  2. Okay ... you are the absolute QUEEN of Baking, Miss Dawn! These look exquisite!!

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    1. Thanks Jennifer! But if I'm the Queen, where's my diamond-studded crown?!? ;)

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