At 32 weeks pregnant, the cravings seem to be in full force y’all! Friday night it was a panini from Panera, Saturday (to keep me focused during childbirth class) a REAL Coca-Cola, and Sunday it was something sweet & pumpkin flavored. So I made some donuts. YUM.
At first, I had three problems: 1) I didn’t have a donut pan 2) I didn’t want to deep fry donuts and 3) I didn’t want to have to go grocery shopping before I started cooking. But after doing a little searching I stumbled upon this recipe from Seeded at the Table. JACKPOT friends. I had to do a little substituting based on what was in the pantry but at the end of the day I was a satisfied pregnant lady!
What was so great about this recipe is that it baked the “donuts” in a mini muffin pan which I had AND they still delivered the donut/cake like taste! You’ve got to try it out and let me know what you think.
- 1 3/4 cups of all purpose flour
- 2 tsp of baking powder
- 1/2 tsp of salt
- 3/4 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/2 tsp of pumpkin spice
- 1/2 cup of vegetable oil
- 1/2 cup of packed brown sugar
- 1 egg
- 1/2 tsp of vanilla extract
- 1/2 a can of pumpkin puree (about 6 oz.)
- 1/2 cup milk
- 1/2 cup sugar
- 2 tbsp cinnamon
- 1/2 a stick of unsalted butter
- Preheat the oven at 350 degrees.
- With a whisk, mix together the flour, baking powder, salt, cinnamon, nutmeg, and pumpkin spice.
- In a separate bowl mix the pumpkin, vegetable oil, brown sugar, egg, milk, and vanilla extract.
- Combine all ingredients and mix together to create your dough.
- In a WELL GREASED mini muffin pan spoon in the batter evenly. (You will probably have some left over to save for the next batch).
- Bake for 10-12 minutes or until you can stick with a toothpick and pull out clean.
- Allow muffins to cool for about 2 minutes. If you would like to have the donuts look more like holes than muffins you can remold them as long as they are still warm (don't burn yourself!).
- For the coating: In one bowl melt the butter. In a separate bowl mix the cinnamon and sugar. Dip the donut holes in the butter and then roll around in the cinnamon sugar mixture. If you are sticking with more muffin like donuts you can dip just the top of the donut in the butter and coat only the top with cinnamon sugar. Don't over do the sugar as it will take away from the delicious pumpkin taste!
Note: There are two variations I might suggest for this recipe. 1) If you adjust the amount of pumpkin added it will change the moistness (is that a word) of the donuts…..a little more pumpkin equals a little more moist, a little less yields a little more dry/cakey donuts. 2) If you don’t want to use as much sugar glaze you can sweeten the donuts by doubling the amount of nutmeg, cinnamon, and pumpkin spice.
I hope everyone has a great Monday! I’ll be spending a lot of time working on baby girl’s nursery. Can’t wait to start showing it to yall!! In the mean time you can check out these other pumpkin inspired treats (all links are below).
Serving up here.