A new restaurant has opened up next to my train stop that bakes delicious doughnuts every morning. As I wait for my train, the smell travels through the waiting platform and triggers a donut craving every time. This gave me the inspiration to try my own hand at homemade doughnuts. Since I try to stay on the healthy side, I tried to find a recipe for baked doughnuts rather than fried ones. I came across a baked pumpkin doughnut recipe and decided it was a perfect recipe to try around the holidays. The recipe called for a doughnut pan, but since I don't own one, I decided to make doughnut holes and doughnut "muffins". These muffins are awesome because they have the look of a muffin, but the texture of a doughnut with a more moist and spongy consistency. While everyone prepares for their Thanksgiving dinner, you can dazzle their tastebuds with this Thanksgiving breakfast!
Pumpkin Doughnut Muffins
Ingredients:
1/2 Cup Vegetable Oil
3 Large Eggs
1 Can Libby's Pumpkin Puree
1 1/2 Cups Granulated Sugar
2 Tsp Pumpkin Pie Spice
1 1/2 Tsp Salt
1 1/2 Tsp Baking Powder
1 3/4 + 2 Tbsp All Purpose Flour
1/3 Cup Cinnamon & Sugar
2 Tbsp Butter, Softened
Directions:
1. Preheat the oven to 350F.
2. Beat together the oil, eggs, pumpkin, sugar, salt, spices, and baking powder until smooth.
3. Add the flour and stir until smooth.
4. In a separate bowl, combine butter with the cinnamon and sugar mixture to create a crumble topping.
5. Lightly grease muffin pans/and or a baking sheet (if you decide to bake doughnut holes).
6. Fill muffin pans 3/4 full with batter and generously top with cinnamon crumble.
7. If baking the doughnut holes, use a spoon to create walnut-sized balls of batter onto baking sheet.
8. Bake muffins for 20-25 minutes until golden brown. Bake doughnut holes for 10-15 minutes.
9. Roll doughnut holes in a cinnamon and sugar mixture.
10. Enjoy and give thanks!
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