Baked Pumpkin Donuts

Ready for more pumpkin recipes? Because there's even more to come after this! I used to not like pumpkin very much at all. I would just eat the pumpkin pie at Thanksgiving and that was it. Now I think I might be a little obsessed with it. But there is a lot you can bake with pumpkin! Pumpkin can be used in so many different way which is great. I might even make pumpkin cake pops one day.

This was a fairly good recipe. But unfortunately, the directions were way off. And some of the ingredient measurements were off too. But the end result was pretty good! They don't taste like most donuts do, but that's what makes them different. I used a cinnamon sugar topping on half of them and used a cinnamon glaze on the other half. I think I liked the cinnamon glaze ones better but the cinnamon sugar ones were pretty good too. If you don't have a doughnut pan, these can easily be made as muffins too.

Baked Pumpkin Donuts
adapted from Culinary Cory

Ingredients
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
1 cup light brown sugar
1 cup canned pumpkin
2 eggs
3 tablespoons milk
1/4 cup unsalted butter, room temperature
1 teaspoon vanilla extract

Directions
Preheat oven to 375 Degrees F. Sift the flour, baking powder, salt, baking soda, cinnamon, and nutmeg in medium bowl. Set aside. Cream together the butter and light brown sugar. Add the other wet ingredients and mix until well incorporated. With your mixer at medium speed, slowly add the dry sifted ingredients to the wet mixture. Mix until barely just combined. Do not over mix.

Spray the doughnut or muffin pan with cooking spray and fill each mold all the way with the pumpkin batter. Bake at 375 degrees for 10-15 minutes or until the exterior springs back when touched. Allow to cool completely before topping each doughnut with glaze or cinnamon sugar.

Cinnamon Glaze

Ingredients
1/2 cup powdered sugar
1/2 tablespoon milk
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions
Mix all ingredients together until mixture is slightly hard. Glaze should spread on evenly and should not be runny.

Cinnamon sugar

Ingredients
1 stick butter, melted
1 cup sugar and 1 tablespoon cinnamon mixed together.
Directions
Dip doughnuts and butter and roll in cinnamon sugar.

Recipe Yield: makes 9 Donuts

Snickerdoodles

Let me just say these are probably the best snickerdoodles i've ever had. This was my first time making them so i wasn't sure what to expect. They're really easy to make! I was glad this recipe didn't call for the cream of tarter, it might have ruined the recipe. These cookies are perfectly moist in the middle and they're the right size too! The only thing I would do differently next time is cutting the cinnamon sugar part in half. I was left over with a lot of cinnamon sugar.

Snickerdoodles

from Cooking Light

Ingredients:

3/4 cup granulated sugar

2/3 cup light brown sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

1 large egg

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/3 cup sugar

1 1/2 teaspoons cinnamon

Directions:

Preheat oven to 400 degrees F.

Combine 3/4 cup granulated sugar, brown sugar, and butter in medium bowl. Beat with mixer at medium speed until light and fluffy. Beat in vanilla and egg. Set aside.

Lightly spoon flour in measuring cup. Level with knife. Combine flour, baking powder, 1/2 teaspoon cinnamon and salt, stirring well with a whisk. Add flour mixture to butter mixture, beat until just combined. Shape dough into balls.

Combine 1/3 cup sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture and place 2 inches apart on baking sheet. Bake for 8 minutes or until tops crack. Cool on baking sheet for 1 minute. Remove from pans and cool on wire rack.