Wednesday, October 10, 2012

Pumpkin Spice Donuts


I have a case of the cozies since the weather has turned off chilly, all I want to do is huddle by the fire and bake. Sunday was one of those days. We watched an old movie in the afternoon and then a few episodes of American Pickers. It didn't matter that we'd seen them before, we like that show. I resisted the urge to make anything sweet until sometime after supper... that's when I remembered a recipe that I'd posted on Pinterest for Pumpkin Spice Donuts. 

Pumpkin. Spice. Donuts. 

Those three words are dangerous all by themselves, but put them together and I have a "situation." It took 5 minutes to find the pin, roughly 10 minutes to make them and 12 to bake. They were delicious and tasted very much like that famous place with the sign that says "HOT DONUTS"... you know the one. Keep this recipe handy for the next time you are jonesing for KK, it'll save you a drive across town!




Pumpkin Spice Donut Holes
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
3/4 cup pumpkin puree
1/2 cup milk
Coating:
1/4 cup butter, melted
2/3 cup sugar
1 1/2 Tablespoons cinnamon
Preheat oven to 350°.  Grease a mini muffin tin with cooking spray.
In a medium bowl, mix together flour, baking powder, salt and spices.
In a separate bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix well. Add dry ingredients to the wet ingredients, stir until just combined.  Fill muffin cups about 2/3 of the way full with your cookie scoop. Bake for 10-12 minutes or until they test done with a toothpick. Mine were perfect in 12 minutes.
Melt butter in a small bowl.  In a different small bowl, combine sugar and cinnamon.  After donuts are done and have cooled enough to handle, dip them in the butter and then roll in the cinnamon-sugar mixture. 

*I had the cinnamon and nutmeg, but didn't have the allspice and cloves so I just added a rounded half teaspoon of Pumpkin Pie Spice. Worked great since I'd already started the recipe and couldn't turn back at this point!


8 comments:

  1. Replies
    1. I think so... I have made them twice this week!

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  2. What Michelle said!!.... but thanks for sharing :-)

    ReplyDelete
    Replies
    1. The next time I make them, I'm going to do a glaze instead of the cinnamon sugar. It will be a bad idea if I make these taste exactly like Krispy Kreme's Pumpkin Spice donuts!

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  3. Replies
    1. You're welcome... sharing the good stuff!

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  4. They sound Dee-licious!! How were they after they cooled?

    ReplyDelete
    Replies
    1. Nonnie, they are moist because of the pumpkin so the remaining cinnamon sugar mixture can be sprinkled into the container you store them in... just give a shake to recoat the donut holes!

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