Pumpkin...still not tired of it. Here is a quick and easy donut recipe. I love my mini-donut pan. I used a glaze on top of them, but I am sure they are just as wonderful with the cinnamon sugar. Landon does not share my love for pumpkin and he ate them right up! Have a wonderful weekend.
Pumpkin Spice Donuts
1 3/4 c flour
1 1/2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/8 t ground cloves
1/3 c canola oil
1/2 c brown sugar
1 1/2 t vanilla extract
3/4 c canned pumpkin
1/2 c milk
For cinnamon/sugar Coating:
1/2 c butter, melted
2/3 c sugar
1-2 T cinnamon (more if you're a cinnamon lover)
Preheat oven 350 F. Grease your mini donut pan (or mini muffin pan if you don't have a donut pan).
Mix together the 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 (a ziploc with the end cut off) 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. Turn donuts out onto a wire rack and allow to cool for a few minutes.
If using the sugar coating... 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.
If using the glaze, wait until the donuts cool and then put the glaze on.
*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container. Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.
You can also adapt this recipe for mini muffins. Just bake muffins for 10-12 minutes then follow the same procedure for coating.