Friday, November 16, 2012

Baked Cinnamon Sugar Pumpkin Donuts

Thanksgiving is right around the corner and to be honest this is probably the first thanksgiving day
that I will actually sit down and genuinely be thankful for all the good things in my life instead of just
rushing my thankful words and thoughts in order to get to eating some really great food.
Being a mother changes you so much and it makes you appreciate things a thousand times more,
you stop and appreciate the simple things in life... or at least that is what happened to me.

Although my dad is still not with us and this thanksgiving day we will be separated as a familiy,
two of my sisters going over to my dad's in Mexico and two of us staying with my mom, this
is the first thanksgiving day that I will be spending as a mother of a baby boy and wife of a
wonderful man and I am very grateful to have them in my life.

I've never been a black friday fan. I remember going to black friday a few times with
my dad. He would take my mom and sisters and buy us shoes, sweaters and some other
winter essentials... I really never did see much of a difference between shopping on
black friday and any other day... except for the massive amount of people up so early
on such a cold morning just to get their shopping fix.

I'm not judging any of you that do take advantage on black friday and get yourself some
sweet deals, go for it! But, as of me, hearing about the horrible stories of people actually
dying at such events last year, being married to a non-consuming anarchist, not agreeing
to the fact that a day that used to be a day where everyone would gather around the table
with their families and give thanks for everyone and everything that they have in their life
is now a day of eating as fast as you can so you can rush to the mall, and most importantly
being a mother and wanting to my son to grow up being a grateful family oriented man
instead of a consumer, I will not be supporting black friday.

That being said... It's pumpkin season. And I actually baked these mini donuts back in May!
I was pregnant and craving pumpkin donuts in May. I have a pumpkin doughnut w/ a cream-
cheese icing recipe on the blog already but this one is a bit different and actually the one I prefer!

They are melt in your mouth delicious, perfect to bake on these cold autumn days and these
are better warm out of the oven with a glass of milk.

Baked Cinnamon Sugar Pumpkin Donuts

slightly adapted from blue-eyed bakers
makes 24 mini doughnuts


for donuts
- 1 3/4 c. flour
- 1 1/2 t. baking powder
- 1/2 t. salt
- 2 t. pumpkin spice
- 1/3 c. veggie oil
- 1/2 c. brown sugar
- 1 egg
- 1 1/2 t. vanilla extract
- 3/4 c. canned pumpkin
- 1/2 c. milk

for coating
- 1/2 c. butter, melted
- 2/3 c. sugar
- 1 1/2 T. cinnamon

1. Preheat oven to 350 degrees. Butter mini doughnut pan & set aside.
2. In a bowl, mix: flour, baking powder, salt & pumpkin spice, set aside.
3. In a large bowl, whisk together: oil, brown sugar, egg, vanilla, pumpkin
    & milk just until combined.
4. Using a pastry bag or a spoon, fill doughnut pan with the batter.
    Bake for 8-10 minutes, until donuts spring back when gently touched.
5. Quickly dip warm (not hot) donuts into melted butter, then coat in the
    cinnamon sugar mix. Enjoy Immediately!

- Don't dip donuts in butter and coat in sugar until you are going to eat them
or they will be soggy.
- You can make this recipe using a regular sized doughnut pan or a mini
muffin pan, bake for 10-12 minutes instead.


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