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from my table: baked pumpkin spice doughnut holes

October 30, 2011

So it’s a pretty sure bet that if you put the words ‘pumpkin spice’ in anything, I will immediately want to make it. Pumpkin spice lattes. Pumpkin spice cheesecake. Pumpkin spice mashed potatoes. (Okay, maybe not the last one.) A friend recently coined the term “pumpkiphiles” for freaks like us. In this pumpkin-obsessed vein, I started getting a devilish hankering for pumpkin spice doughnuts last week, but was stopped short when I read the ingredient label of the store-bought ones. As much as I love their cakey, sugar-coated goodness, I was uneasy with the idea of ingesting chemicals I couldn’t even pronounce. Plus, let’s be honest, most baked goods I pick up at the grocery store, I usually think, “Yeah, I could make that even better.”

So I set out to do just that. After a little sniffing around the internets, I discovered you could make baked doughnut “holes” with a mini muffin pan. I tweaked the recipe a little, adding some whole wheat flour and ground flaxseed, mostly so I can convince people that sure, doughnuts are healthy! Have another one!

I chunked these up and layered them in Mason jars with lightly sweetened whipped cream and an apple compote. Drizzled with a little apple molasses, my friends and I were quite literally licking out our jars.

These are a great fall treat that you don’t have to feel too guilty about. So Happy Halloween! Go eat some doughnuts.

Baked Pumpkin Spice Doughnut Holes
Adapted slightly from Craving Chronicles

For Doughnuts
1 cup all-purpose flour
3/4 cup white whole wheat flour
1 tablespoon ground flax seed (optional)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk

For Coating
6 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions

Preheat oven to 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.

In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!

 

Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

 

Makes 20-24 doughnut holes

 

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3 Comments leave one →
  1. Nancy Carr permalink
    October 31, 2011 9:23 am

    Could this be our Thanksgiving treat? Just a thought.

  2. November 6, 2011 3:49 pm

    YUM!! I will definitely give this recipe a try. Mr. Radar said this was a must have.

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  1. Baked donut holes « Balance and Blueberries

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