This recipe has been a family favorite for years and is definitely considered to be one of the joys of autumn! 🍁🍂🍁🍂🍁
1 1/2 cups sugar
1 15-oz. can of pumpkin
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 3/4 cups + 2 Tablespoons unbleached flour
COATING
2 1/2 tablespoons sugar
1/2 tablespoon ground cinnamon
Preheat oven to 350 degrees. Spray mini doughnut pans with pan spray. Beat together oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add flour, stirring just until smooth. Fill the wells of the doughnut pans about 3/4 full. Bake doughnuts for about 8 to 10 minutes or until done. Remove from oven and let cool slightly before transferring them to a cooling rack. While doughnuts are still warm, gently shake them in a bag with cinnamon-sugar coating. Cool completely and wrap airtight; store at room temperature for several days. Makes approximately 3 1/2 dozen.
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| Mini Baked Pumpkin Doughnuts |
MINI BAKED PUMPKIN CAKE DOUGHNUTS
1/2 cup olive or vegetable oil
3 large eggs1 1/2 cups sugar
1 15-oz. can of pumpkin
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 3/4 cups + 2 Tablespoons unbleached flour
COATING
2 1/2 tablespoons sugar
1/2 tablespoon ground cinnamon
Preheat oven to 350 degrees. Spray mini doughnut pans with pan spray. Beat together oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add flour, stirring just until smooth. Fill the wells of the doughnut pans about 3/4 full. Bake doughnuts for about 8 to 10 minutes or until done. Remove from oven and let cool slightly before transferring them to a cooling rack. While doughnuts are still warm, gently shake them in a bag with cinnamon-sugar coating. Cool completely and wrap airtight; store at room temperature for several days. Makes approximately 3 1/2 dozen.
Until next time...
~Rebecca
I don't have donut pans but heck I can still make these with something I will find. Yummy!
ReplyDeleteI've never tried it, but you might try making them in a muffin pan. Just don't put very much batter in each hole...maybe between a 1/4 and a 1/2 inch? It should make little rounds that you can go ahead and roll in the cinnamon/sugar coating. Should be pretty much the same thing without a hole.
DeleteLooks tasty! Thanks so much for linking up with me at #AThemedLinkup 31 for Pumpkin Recipes. Shared.
ReplyDeleteThey're one of our fall favorites, Dee! Thanks for all you do! Blessings! :)
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