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Pumpkin Donuts

Pumpkin Donuts: Baked, Not Fried
From the kitchen of Melanie Streu at sparetimebaker.blogspot.com

1/2 cup *coconut oil (in liquid state)
3 large eggs
1 15 oz. can of PURE pumpkin
1 1/2 cups granulated sugar
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 3/4 cups + 2 Tblsp. all-purpose flour

Preheat your oven to 350 degrees. Lightly grease donut (or muffin) tins.
Place oil, eggs, pumpkin, sugar, spices, salt and baking powder in a mixing bowl.
Beat together until fully combined and smooth.
Slowly add in the flour, stirring just until combined.
Spoon batter into wells, not filling them more than 2/3 full. Bake regular sized donut
tins for about 15-18 minutes (mini donut pans for about 13-16 minutes, regular sized
muffins for 22-25 minutes), use cake tester or sharp knife in center to test doneness.

Let cool in pan for about 5 minutes so they can be moved easily. Remove from pan
and cool on rack a little bit longer. While still warm (but not so hot they'll fall apart
when handled), toss with the pumpkin spice cinnamon sugar coating:

Coating:
1 cup white sugar
1 Tblsp. pumpkin pie spice
Add both to gallon size ziplock bag. Close and shake well, until spice is even distributed.

Toss donuts one or two at a time in bag. This recipe made 12 regular sized donuts (yes, I
had to wait until the first 6 were done and out of the pan before I could make the rest of them) AND 12 mini donuts. And they all disappeared as soon as the kids were home from school...

* regular oil or melted and cooled butter can be used in place of the coconut oil. I have been using the coconut oil in place of oil and butter in many of recipes with great success - and no,
it does not make everything taste like coconut!

Now, if you do not have donut pans, these can be made in a mini muffin pan (think of them as donut holes if you want to), or even regular muffin tins - just don't fill those all the way to the top, and adjust your baking time accordingly.

These are moist, pumpkiny treats coated in a generous shaking of sugar mixed with
pumpkin pie spice (if you don't have any on hand, you can make your own by combining
1 tsp. of cinnamon with 1/2 tsp each of nutmeg and ginger - this will make you 2 tsp.,
increase accordingly to what you'll need!)

For more recipes to complete your meal, visit The Recipe Lady at
http://www.thefamily.net/recipe-lady.php

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