No school today due to the Columbus Day holiday so that means I will actually cook breakfast. With my new acquistion of canned pumpkin (a hot commodity around here), I decided it was pumpkin something for sure!
Pumpkin Spice Donuts (or Muffins if you don't have the donut pan like me)
Thanks to cravingchronicles.com!
Ingredients
For Donuts
1 3/4 cups all-purpose flour
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
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Directions
Preheat oven 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.
My substitutions: Muffins instead of donuts, 2 Tbsp of butter instead of 1/2 cup (didn't have to dunk a full donut); less sugar in the sugar/cinnamon mixture. More like 1/4 to 1/2 cup with 2 Tbsp cinnamon
OH MY! Yes, they are all gone. For breakfast....gone!
Happy Eating! Enjoy!
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