Sunday, September 29, 2013

Pumpkin Dough Nuts

This was one of those recipes that I saw on Pinterest and made that night.  Why? because it looked so good.  I had all the ingredients.  Had some company coming over- perfect for sharing. The recipe was from King Arthur Flour- one of my favorite sources for good recipes. Not to mention my favorite type of flour- no one paid me to say that (though I would never turn down a gift of flour from King Arthur). I have not found a bad recipe from that site yet- and I have made many of them.

This was made with one of those mini baker donut thingy dingies.  Yah know- it looked like this-

Me and the girls sat at the kitchen table, baking donuts and putting sugar on them and then eating them.  We even shared a few.

You certainly can make them in the regular oven, in a donut pan or even in mini muffin pans- whatever you like.  They will stay taste amazing any way!

Pumpkin Mini Donuts
recipe adapted from here at the King Arthur blog.

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

Beat everything together until smooth.

Add 1 3/4 cups + 2 tablespoons (8 ounces) King Arthur Unbleached All-Purpose Flour, stirring just until smooth. Dont overmix.

Bake the dough nuts for about seven minutes in the donut maker- when the ready light is on, check them.

Remove the dough nuts from the dough nut baker, and transfer them to a rack to cool. Sprinkle sugar over top while fresh from the baker.  Flip and sugar again.

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