Ally's Sweet and Savory Eats: Pumpkin Spiced Baked Doughnuts

Friday, October 19, 2012

Pumpkin Spiced Baked Doughnuts


I cannot trust people that don't eat doughnuts.  You know why?  Because I think they are lying.  And I don't like liars.

I might point the blame on women.  Those that say 'ah...a doughnut?  No.  I don't eat those'  Yeah, right.  We all know that if given the chance, when no one was watching you'd sneak one.  And then pretend you haven't had breakfast yet and go fix yourself a nice, healthy bowl of oatmeal.

Men are different.  They don't feel ashamed to eat a doughnut.  It is kind of part of their DNA.  Men eat doughnuts, women eat nothing.



The other day I got an email from a reader in Idaho.  All she said was, does your family actually eat all the goodies you make?

Thankfully, no.

Here's the deal.  Many times I halve a recipe {like I did for this one}, just so we don't have it sitting around the house.  More often than not, I take the goodies or leftovers to work.  Recently I took half a pan of pumpkin cinnamon rolls {stay tuned!} to my neighbor.

And the next day got a text with a photo of her daughter devouring them at their kitchen table.  I love that.  I love cooking for others and making them happy.

So, with a half of a can of pumpkin left in the fridge, I whipped these up yesterday.  Do not be afraid.  It took me less than 2 minutes to get the batter together and only 10 minutes to bake.  About 30 seconds to cover in sugar and cinnamon, and well about a milli-second to take the first bite {again, not ashamed!}

Pumpkin Spiced Baked Doughnuts
2 c. flour
3/4 c. sugar
2 t. baking powder
1/4 t. pumpkin pie spice
1/4 t. cinnamon
1 t. salt
3/4 c. milk
2 eggs, beaten
3/4 c. canned pumpkin

Preheat oven to 350 degrees.  Lightly grease doughnut pan.  In a large bowl mix together all dry ingredients.  Then stir in milk, eggs and pumpkin.  Beat together until blended.

Fill each doughnut cup 3/4 full.  Bake for 10 minutes or until they spring back when touched.  In a separate bowl mix together 1/2 c. sugar and 1/2 t. cinnamon.  Dredge hot doughnuts in this mixture until coated.

Yields 1 dozen.


Would you take a bite of these?

Please tell me YES.

7 comments:

  1. Jolene (www.everydayfoodie.ca)October 19, 2012 at 9:50 PM

    I have all the ingredients on hand and a donut pan! I can't wait to make these :-)

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  2. Ally's Sweet & Savory EatsOctober 20, 2012 at 10:15 AM

    Let me know how they turn out for you! I was going to say that people could use a muffin tin if they don't have a doughnut pan, but you do!

    ReplyDelete
  3. They look great! I must run out and try to find a doughnut pan to make them. I agree... everyone eats doughnuts :)
    So glad I found you compliments of "Bizzyinthekitchen"

    ReplyDelete
  4. Steph@Been There Baked ThatOctober 24, 2012 at 9:56 PM

    I definitely need to add a donut pan to my Christmas list!

    ReplyDelete
  5. Will a mini hundred pan work?

    ReplyDelete
  6. Sorry, can you use a mini bundt pan in place of a donut pan?

    ReplyDelete