Sunday, November 6, 2011

Baked Pumpkin Donut Holes

I love the Holidays as much as the next person. Seeing Christmas lights hanging around town fills me with joy. Watching Christmas specials of my favorite TV shows makes me feel all warm and fuzzy inside. Praying for snow (or maybe even a White Christmas) becomes a daily routine. But we are still in early November and Thanksgiving has not even passed yet. So I don't understand why, when I walked into Target yesterday, I saw Christmas decorations and Christmas wrapping paper and Christmas everything. It's just way too early. I think this comic pretty much sums up how I feel.

Even on Foodgawker, I'm seeing Christmas cookie recipes. I'm not ready for that just yet, so I'm sharing a fall recipe today. Another one with pumpkin! But seriously, pumpkin is such a hit with everyone that you've got to make this one, too. Again, just like the Pumpkin Chocolate Chip Cookies, the pumpkin flavor is subtle. Making these donuts does take more effort, but it's definitely worth it. And you get a lot out of one batch.

Baked Pumpkin Donut Holes

When is it acceptable to start listening to Christmas music and putting up Christmas decorations? I would probably say the day after Thanksgiving... What about you?

Baked Pumpkin Donut Holes [Makes 24 donut holes]
From Two Peas and Their Pod

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

4 tbps unsalted butter, melted
2/3 cup granulated sugar
2 tbsp cinnamon

Preheat oven 350F. Spray a 24-cup mini muffin tin with baking spray and set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a 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.

Divide batter evenly among muffin cups. Bake for 10 to 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. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.

Baked Pumpkin Donut Holes

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