PUMPKIN DONUTS

PUMPKIN DONUTS
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Pumpkin Donuts: Baked, Not Fried From the kitchen of Melanie Streu at sparetimebaker.blogspot.com
  • CourseBrunches & Bread
PUMPKIN DONUTS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pumpkin Donuts: Baked, Not Fried From the kitchen of Melanie Streu at sparetimebaker.blogspot.com
  • CourseBrunches & Bread
Ingredients
  • 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 tsp. pumpkin pie spice
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 3/4 cups + 2 Tblsp. all-purpose flour
Instructions
  1. Preheat your oven to 350 degrees. Lightly grease donut (or muffin) tins.
  2. Place oil, eggs, pumpkin, sugar, spices, salt and baking powder in a mixing bowl.
  3. Beat together until fully combined and smooth.
  4. Slowly add in the flour, stirring just until combined.
  5. Spoon batter into wells, not filling them more than 2/3 full. Bake regular sized donut
  6. tins for about 15-18 minutes (mini donut pans for about 13-16 minutes, regular sized
  7. muffins for 22-25 minutes), use cake tester or sharp knife in center to test doneness.
  8. Let cool in pan for about 5 minutes so they can be moved easily. Remove from pan
  9. and cool on rack a little bit longer. While still warm (but not so hot they'll fall apart
  10. when handled), toss with the pumpkin spice cinnamon sugar coating:
  11. Coating:
  12. 1 cup white sugar
  13. 1 Tblsp. pumpkin pie spice
  14. Add both to gallon size ziplock bag. Close and shake well, until spice is even distributed.
  15. Toss donuts one or two at a time in bag. This recipe made 12 regular sized donuts (yes, I
  16. had to wait until the first 6 were done 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...
  17. * regular oil or melted and 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,
  18. it does not make everything taste like coconut!
  19. 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.
  20. These are moist, pumpkiny treats coated in a generous shaking of sugar mixed with
  21. pumpkin pie spice (if you don't have any on hand, you can make your own by combining
  22. 1 tsp. of cinnamon with 1/2 tsp each of nutmeg and ginger - this will make you 2 tsp.,
  23. increase accordingly to what you'll need!)
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