Sunday, November 21, 2010

Baked Pumpkin Spice Donut Holes


Another pumpkin recipe! I am quite obsessed with pumpkin this season!
This would be the perfect thing to have for breakfast Thanksgiving morning. A few of these and a side of scrambled eggs..MMMM ..MMMMMM! 




I don’t have much to say about these little guys, except that they are incredibly addicting! 
Small, light and fluffy! I will be baking these often! Gobble! Gobble!

 Adapted from Baking with Ramen
  Makes 20-24 mini muffins

*** Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. If you’re looking for a somewhat lighter treat, skip the coating – the muffins are good on their own too! These are best dipped and coated the same day you are going to eat them; otherwise the coating will get a bit soggy.

Ingredients:

For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves (I left these out)
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk


For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
(or use Splenda, to keep them on the lighter side!)
2 tablespoons cinnamon


Directions:
Preheat oven 350°F. Spray each cup in a 12-24-cup mini muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Divide batter evenly among muffin cups. Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, and then roll in cinnamon sugar to coat.



1 comment:

Meredith said...

those look amazing... i would love those for breakfast! :)