I originally got this recipe from Laura Vitale as I had missed out on the chance to visit a cider mill this year since winter is quickly rolling in. Since the batter for these donuts is very similar to that of a cake, I expected the treat to come out really dense and heavy but I was pleasantly surprised that that was not the case! All though these aren't as light and fluffy as a fried donut but they still have tons of air in them so they do not leave you feeling over filled.
You'll need a donut pan for this recipe. You can find them here on Amazon in various shapes and sizes. If you choose to make donut holes, you'll just have to adjust the cooking time!
Here's what you'll need:
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp of salt
2 tsp of pumpkin pie spice
3/4 cup pumpkin puree
1/4 cup of brown sugar
1/2 cup granulated sugar
2 tbsp butter, melted
2 eggs
1 tsp vanilla
1/4 cup milk
Topping:
1/4 cup butter, melted
1/2 cup granulated sugar
1 tbsp cinnamon
1. Pre-heat oven to 350 degrees F and spray the donut pan with non-stick spray.
2. In a large bowl mix together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate bowl, mix together pumpkin puree, brown sugar, granulated sugar, butter, milk and vanilla.
4. Pour wet ingredients into the dry ingredients and add the milk. Stir until everything is completely combined.
5. Fill a piping bag (without nozzle) or resealable ziploc bag with half of the batter and fill each cavity of the pan no more than 2/3 of the way full. If you over fill, the dough will rise and the hole of the donut will disappear.
6. Place in the oven for 8 to 10 minutes, or until a toothpick comes out clean.
7. For the topping, mix the rest of the sugar and cinnamon together. While donuts are still slightly warm, brush the tops lightly with butter and dip into the sugar mixture.
This recipe makes about 18 donuts.
Mmm, they look amazing! http://itsbryonysblog.blogspot.co.uk/
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