I’m so excited about the cool weather the next few days! Ahh…it really is fall.
If you have been on pintrest at all lately, I’m guessing you have seen this recipe for Pumpkin Spice Donuts from Blue Eyed Bakers. Ean and I made a batch last week, we made some with the cinnamon and sugar and some with cream cheese frosting and sprinkles, those were E’s favorite.
Pumpkin Spice Donuts
Makes 24 mini donuts or 12 regular donuts
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you’re a cinnamon lover)
Preheat oven 350 F. Butter a donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.