Tag: spiced pumpkin

Baked Mini Pumpkin Donuts

I survived my first day of General Medicine today! Thoughts:

  1. This rotation is as intense and demanding as I thought it was going to be
  2. I need some chocolate chip cookies (all of these mini pumpkin donuts are already gone!!)
  3. It is going to be a long 6 weeks, but I’m hoping to make a difference for my patients

Last weekend I baked some mini pumpkin donuts with chocolate glaze to use up the rest of the pumpkin purée I had in my refrigerator. These are diet-friendly because 1) they are baked instead of fried in oil and 2) they are mini! I love the hint of spiced pumpkin mixed with a rich chocolate glaze. If you don’t have a mini donut pan, you can use a larger one and just double the recipe.

I can’t believe October is already here!! What are some of your favorite fall recipes?

Baked Mini Pumpkin Donuts
 
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Prep time
20 mins
Cook time
7 mins
Total
27 mins
 
Type: Dessert
Serves: 18
Ingredients
  • 2½ tbsp canola oil
  • 1 egg
  • ½ cup + 1 tbsp sugar
  • ½ cup pumpkin purée (canned or fresh)
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves (or allspice)
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ tsp baking powder
  • ⅔ cup flour
  • Chocolate Glaze:
  • 1 tbsp butter
  • ½ tsp light corn syrup
  • 1 tbsp milk or heavy cream
  • ¼ tsp vanilla extract
  • 1 tbsp semi-sweet chocolate chips
  • ¼ cup confectioners’ sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix oil, egg, sugar, pumpkin purée, spices and salt in a mixing bowl with a wooden spoon.
  3. Add the baking powder then half of the flour. Stir well.
  4. Add the remaining flour and stir until all ingredients are well blended.
  5. Add 1 tbsp to greased mini donut pan molds.
  6. Bake for 7 minutes, until donuts are firm with gently touched with your finger.
  7. Cool on a wire cooling rack.
  8. For the glaze, melt the butter, corn syurp and milk or heavy cream in a small saucepan over low heat.
  9. Add the chocolate chips and vanilla, stirring until all melted.
  10. Add the confectioners’ sugar and stir in. Add more cream if needed to get a nice consistency.
  11. Dip each donut in the glaze while keeping over low heat.
Makes 18 mini donuts
    3.2.2124

Recipe adapted from King Arthur Flour’s “Pumpkin Cake Doughnuts”

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Pumpkin Spice Butter (from scratch)

This recipe was all a big mistake.  It happened like this… I started out with an idea for a spiced pumpkin whipped cream.  I added pumpkin puree and spices to heavy cream and whipped it up.  It turned out delicious, so I decided to make a full batch for some pumpkin cocoa I was photographing.  But the second time around I beat it a minute too long and wound up with a surprise… luscious Spiced Pumpkin Butter!  Those are little beads of whey dripping from the just finished butter, isn’t that cool?

I’m pretty sure I never would have attempted this otherwise, so I’m glad that batch of whipped cream went terribly wrong.  Some of the best ideas come out of mistakes, and while this isn’t quite Tollhouse Cookie territory, I’m happy with my discovery.  You’ll need 2 cups of heavy cream, a little pumpkin puree, and some fall spices, which makes a good cup of spiced pumpkin-y butter.  You can spoon it into one container, individual little jars, or roll it in parchment paper to make a log for slicing.  Either way your toast or pancakes will be so happy.  Use it on cornbread and biscuits, too.

What You Will Need

  • 2 cups heavy cream
  • 6 Tbsp pumpkin puree
  • 3/4 tsp pumpkin pie spice (see below to create your own mix)
  • 2 Tbsp confectioner’s sugar

Instructions

  1. Put all the ingredients in a bowl or the bowl of a stand mixer. Whip as if you were making whipped cream, but don’t stop when the cream becomes stiff. Keep beating until the cream separates into butter and whey. Liquid will be released and the butter will look grainy. Scrape down the sides of the mixer if necessary. The process will take around 5 minutes or so, give or take.
  2. Scoop all the butter into a muslin bag or double layers of cheesecloth over a bowl. Let the whey drain out, gently squeezing to help get all of it drained off.
  3. Scrape the butter into a small bowl or container and keep in the refrigerator. Bring the butter to room temperature before using for best flavor.

Notes

You can use a mixture of cinnamon, ginger, allspice, cardamom, clove, and nutmeg in place of prepackaged pumpkin pie spice.

2.2

http://theviewfromgreatisland.com/2013/10/pumpkin-spice-butter-from-scratch.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

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