Are you a little baked out after all that Holiday baking?
I hate to admit it … but I am baked out.
December was spent in the kitchen whipping up eggnog eclairs (numerous batches … a very popular treat), monkey bread, coconut-pecan sticky buns, coconut-date sticky buns, double chocolate gingerbread cookies, sweet & salty brownies, cranberry bliss bars, toffee coconut oreo squares, lemon tarts, chocolate-cranberry tarts, apple chocolate chip spice cake, chocolate ganache cheesecakes, double chocolate pecan tarts, cupcakes (so many cupcakes) … and these.
Ridiculously delicious. These donuts quickly found a place in my stomach. And my heart.
I found the original inspiration (and recipe) for this on pinterest. It was the kind of picture that made me go … “yeah … I need to try this”; and then when I clicked on the blog, blueeyedbakers, I was hooked.
It’s a winner of a recipe.
Plus … they are dead easy to make. The only caveat is that you need a mini donut baking pan.
I know … yet another thing to add to your kitchen. But believe me … once you make these donuts and try them … you’ll be hooked. And just like me … you’ll end up making a batch of these every week. For a month.
And again … even when you’re all baked out.
Because they’re that good.
mini pumpkin spiced donuts
1 3/4 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 c. vegetable oil
1/2 c. brown sugar
1 1/2 tsp vanilla
3/4 c. canned pumpkin
1/2 c. buttermilk
Heat your oven to 350 F. Spray your mini donut pan with non-stick spay. Set aside.
In the bowl of your stand-mixer, using the paddle attachment, beat together the oil, brown sugar, egg, vanilla, canned pumpkin and buttermilk together. This shouldn’t take too long – you want everything to be nicely mixed together.
Meanwhile, in a medium bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves together.
Turn off the stand-mixer, pour in the dry ingredients, and then beat together on the lowest speed. You want the flour to be incorporated, but you don’t want to over-mix the batter (it’s considered a cake batter, so treat it the same when mixing).
Grab a piping bag (no tip required) and fill it with the batter; then pipe each donut round with the batter.
I only have one donut pan, so I filled the twelve holes and placed the pan in the oven. Bake for 8 minutes. The donuts are ready when you press against them and they spring back.
Remove from the oven, and turn them out immediately onto a wire rack. That’s when I toss my donut pan into the freezer. I want to cool it down quickly so that I can bake off the rest of the donuts. I tend to get 18 donuts out of the batter. 18 perfect little bites of joy.
But the work doesn’t end here.
Now we make them extra-delicious.
Melted butter + cinnamon sugar = delectable donuts.
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon
In a small bowl, mix together the sugar and cinnamon.
Meanwhile, melt the butter in a small saucepan.
Once the butter has melted, take your mini donuts and lightly dunk them in the melted butter, pull them out, shake them a little (get rid of the excess butter), and then put them in your cinnamon-sugar bowl.
In order to not get clumpy sugar, take a large spoon, and spoon the sugar over your donut. Make sure you spoon over the entire thing. Take the donut out and place it to cool completely on your wire-rack.
Or eat one immediately. That’s what I do.
If I still haven’t been able to convince you to give this recipe a chance … here are another couple of reasons:
1. Since you bake them, rather than fry them, you kitchen smells delightfully like pumpkin and spices, rather than hot oil!
2. They taste just as good the following day. Kept in an airtight container at room temperature, you’ll not only have an afternoon treat today … but tomorrow … and the day after.
3. Baked’s pumpkin chocolate-chip loaf is the most popular recipe on my blog. So if you’re already using a can of pumpkin purée for the loaf … you might as well make a batch of these donuts as well. Think about it … you’ll get a double bang for your buck when you buy pumpkin purée.
Are you sold yet?
I thought so!