For this edition of Blogger's Choice What's Cooking Recipe Swap, I received the blog So Tasty, So Yummy again! Last time I got Katie's blog, I made Oven Baked Sriracha Chicken. This time, I went seasonal and sweet...but still quite healthy!
I've only used my doughnut pan a few times and I'm realizing just now that this is actually the first baked doughnut that has made it to my blog. Baked doughnuts rock because they're a real treat without much real guilt. Sure they're not *exactly* the same as their fried counterpart but flavor for your calories is a nice balance. These doughnuts were quite moist (love how pumpkin has that effect on baked goods!) and deliciously spiced. While I enjoy cinnamon sugar dusted doughnuts, I hate the mess they make. I always find myself eating them while standing over a sink or trash can to catch my mess! Anyone else do this?? After I made them, I thought how wonderful they'd also be with something like a maple icing glaze or frosting. Oh my!
One Year Ago: Coconut Basil Curry with Basil and Pecans
Three Years Ago: Christine's Fried Rice
Cinnamon Sugar Baked Pumpkin Doughnuts
Yields: 2 dozen mini- or 1 dozen full-sized doughnuts
For the Doughnuts
- 1/2 tsp apple cider vinegar
- 6 Tbsp milk
- 1/2 cup fresh or canned pumpkin puree
- 1/4 cup sugar
- 3 Tbsp unsweetened applesauce
- 2 Tbsp brown sugar
- 2 Tbsp butter, melted
- 2 tsp baking powder
- 1/4 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees F. Grease two mini doughnut pans or two regular sized doughnut pans using cooking spray.
- In a large bowl, whisk together vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted butter. Sift in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined.
- Spoon batter into a plastic bag and snip off the corner then pipe into the wells of the prepared doughnut pan. Alternatively, spoon batter directly into the pan, about half full.
- Bake for 10-12 minutes or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove doughnuts from the pan.
- Combine the powdered sugar and cinnamon in a ziplock bag. Seal and toss to coat.
- Transfer several cooled doughnuts at a time into the bag with the cinnamon sugar and shake until thoroughly coated. Repeat with remaining doughnuts.