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Pumpkin Donuts? Yes, Please!

Posted by Sandy on Jan 25th 2014

Saturday morning means a family breakfast. Not that feed-the-kids-get-them-to-school-and-then-fend-for-yourself kind of start to the day.

And today called for something new...not the same standbys I usually count on.

Donuts! Fortunately, my inner dialog talked me out of a quick run to our local donut shop and into trying that cute little donut maker hiding in the cupboard.

I spent a few minutes Googling ideas and came across this wonderful recipe for Pumpkin Donuts. Found it over at www.bunsinmyoven.com. Turns out Karly at Buns in my Oven (not the baby kind) has a ton of great recipes and I'll be checking back often.

Pumpkin Donuts
[originally from Buns in my Oven]

  • 2 cups all-purpose or white whole wheat flour
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup milk
            (Punky's Note: my first batch needed a little more milk...I used 1/2 cup)
  • 1/4 cup butter, softened
  • Cinnamon and sugar, for rolling
  • 1/2 cup butter, for dipping
  • If using a donut maker, turn it on to preheat. Otherwise, preheat the oven to 375 degrees. Grease a donut pan or regular cookie sheet.
  • In the bowl of your stand mixer, mix together the dry ingredients.
  • Beat in the pumpkin, eggs, milk, and butter until well combined.
  • Fit a pastry bag with a large tip and fill with the donut batter. Alternately, fill a large ziploc bag and snip off the end.
  • Pipe into the donut maker, donut pan, or just pipe in circles on a greased cookie sheet. The dough is thick enough that it should stay in the general shape you pipe it in while in the oven.
  • If using the donut maker, cook for about 3-5 minutes, checking for doneness with a toothpick.
  • If using the oven, bake for about 10-12 minutes or until golden brown and cooked through.
  • Cool on a wire rack.
  • Melt the 1/2 cup of butter in a small dish and mix together cinnamon and sugar in a second dish for dipping.
  • Dip the donuts in the butter and then the cinnamon-sugar mixture.
  • Store in an air-tight container.
Get a great printable version over at www.bunsinmyoven.com, and check out the rest of her site...I bet you'll find something else to love!


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