Tuesday, October 30, 2012

The best baked "donuts" you'll ever have

It seems like for every so-so recipe I make (this one was not a hit at our house this weekend), I find a delicious recipe that I wonder what we ever did without.

I'm not into the pumpkin craze, but this recipe has the perfect amount of pumpkin and spice, yet mild enough that you could make it all year round.

This recipe was adapted from Blue Eyed Bakers Pumpkin Spice Donuts.  You need to make this right now - it's that good! This makes a dozen donut holes using a mini-muffin tin.

For the donuts:
1 1/4 + 2 T whole wheat flour
3/4 t baking powder
1/4 t salt
1/2 t cinnamon
1/4 t nutmeg
1/4 t all spice
1/8 t ground ginger (optional)
2 T + 2 t canola oil
1/4 c brown sugar
1 egg white
3/4 t vanilla
1/4 c + 2 T canned pumpkin
1/4 c milk

For cinnamon sugar coating:
2 T butter, melted
3 T sugar
1 t cinnamon

Preheat oven to 350 and coat muffin tin with cooking spray.

In a small bowl, combine flour, baking powder, salt, cinnamon, nutmeg, all spice and ginger.

In a larger bowl, mix oil, brown sugar, egg white, vanilla, canned pumpkin and milk. Slowly add dry ingredients until just combined.

Spoon batter into muffin tin, filling nearly to top. Bake for 10-12 minutes.

While muffins are cooling, melt butter in one bowl and combine cinnamon and sugar in another. While muffins are still warm, dip in butter and then in cinnamon sugar.

If you have leftovers (which is unlikely), you can store in the refrigerator in a sealed container overnight.  Enjoy!

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