Holy moly, it just doesn't get better than this. I made these for John's birthday celebration and served them with Mexican Hot Chocolate. We were all melting, it was just so yummy. The pumpkin is really subtle. Plus, these are baked, so they are way healthier than the regular donut!!
{What you need}
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
{for the coating}
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Spray a 24-cup mini muffin tin with baking spray and set aside. In a medium bowl, whisk together all dry ingredients except the brown sugar. In a separate bowl, whisk together brown sugar and all the wet ingredients, and then slowly incorporate into the bowl of dry ingredients. Mix until just combined. Divide the batter evenly into the muffin cups (I used a cookie dough scooper and was able to stretch it to about 30 muffins). Bake at 350 for 9-11 minutes. After they are baked, dip each one in melted butter, then cinnamon/sugar mixture until entirely coated. Best served warm!!
inspired by this recipe at Two Peas and Their Pod
No comments:
Post a Comment