Happy Thanksgiving! Hope you had a great day! Mine well, as normal as usual. We had a small dinner of stuffing, turkey, cranberry sauce and mashed potatoes. I think I had overkill on the stuffing, but it was so good!
I had an awesome breakfast of my Pumpkin Pancakes and I made Pumpkin Donuts. I have been wanting to make Pumpkin Donuts and finally I did. They were so good! Moist and very pumpkiny, if that’s a word.
If you plain on making pumpkin donuts or any kind of baked donuts, be sure to eat them that day, otherwise they go stale the next day, way better fresh out of the oven.
This recipe made 38 mini donuts. I just baked them in my mini muffin pan. I do have a donut pan, but you know me, I like them small so I can pop more then one in my mouth and believe me I did. I ate like 5 of these. It’s Thanksgiving after all so I’ll go back to normal eating tomorrow. But I have to say these were so good! Aren’ they cute?
I gave a big batch to my Step-daughter to take to her boyfriends house. Whenever I make a big batch of anything I give them to her. Her boyfriend loves the baked goods, since his Mom doesn’t cook. That’s a plus for me, that way I can get these out of my house. I have no control, I’m weak!
- Serves: 38
- Serving size: 1 donut
- Calories: 51
- Fat: .08
- Carbohydrates: 10
- Sugar: 5.5
- Fiber: 1
- Protein: 1
- Cholesterol: 89
- 2 cups cake flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoons cinnamon
- ½ teaspoons nutmeg
- ⅛ teaspoons ground cloves
- 2 Tbsp. butter - melted (I used Brumble and Brown)
- ½ cup light brown sugar
- 2 large egg or substitute
- 1 teaspoon vanilla extract
- ¾ cup canned plain pumpkin (not pumpkin pie filling)
- ½ cup non-fat milk
- For the Topping:
- 4 tablespoons unsalted butter, melted (I used Brumble and Brown)
- ½ cup granulated sugar
- 2 tablespoons cinnamon
- Preheat oven 400°F. Spray two 24-cup mini muffin tins with baking spray and set aside.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate, large bowl whisk together butter, brown sugar, eggs, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
- Melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
- Serve muffins warm or at room temperature.