Blueberry Button Donuts–Baked!

Have I ever told you how much I like my Babycakes cake pop maker?  I’ve used it to make many delicious treats that you can find right here on my blog, if you’re so inclined.  First, there was the Chocolate Kahlua cake pops.  And let’s talk a minute about the donut holes; Vanilla Sour Cream, Pumpkin Spice, Maple Apple, and Devil’s Food Chocolate.  All yummy bite sized morsels that are perfect for breakfast and snacking. 

After making my latest creation, Blueberry Button Donuts, I’m  thinking I might have to put my Babycakes maker in my camper for our first glamping trip.  I can envision us enjoying fresh brewed coffee and bucket of these scrumptious things. 

For this recipe, I made a simple homemade blueberry glaze for the filling, but if you’re looking to save time, go ahead and use your favorite jam or jelly. I do believe the flavor possibilities are endless!

Blueberry Button Donuts

1 egg

1/4 c. brown sugar

1/4 c. granulated sugar

3 tbsp. olive oil

1/4 c. sour cream

1/4 c. milk

1/2 tsp. baking soda

1/2 tsp. baking powder

1/8 tsp. salt

1 tsp. vanilla extract

3/4 c. all-purpose flour

Filling

Blueberry Glaze

1 c. fresh blueberries, crushed

1/2 c. water

3 tbsp. granulated sugar

1 tbsp. plus 1 tsp. cornstarch

1/8 tsp. vanilla extract

In a small bowl, add sugar and cornstarch, mix completely; set aside.  In a medium saucepan, add berries and water. Bring to a full boil; continue boiling for 1-2 minutes.  Add about 1/4 c. of blueberry mixture to sugar mixture and stir thoroughly.  Pour sugar and berry mixture into the saucepan containing the remaining berries and cook on medium heat until thick.  Remove from heat and add vanilla.

Topping

1/2 c. of prepared cinnamon and sugar mixture.

Makes about 4 dozen.

In a large bowl, add the ingredients in the order they appear above.  Use an electric mixer and mix thoroughly.  Prepare your Babycakes maker according to directions and equally spoon batter into cake pop molds.  Once all of the batter is in each mold and starts to rise, drop about an 1/4 tsp. of glaze on top of each donut.  Close the cake pop maker and bake for 3-4 minutes.  Check  donuts about half-way through the baking process.  Once fully baked and light golden brown, remove from the maker and place on an empty baking sheet.  Cool slightly, and roll in cinnamon and sugar.

Who makes your favorite donut?  And what’s your favorite kind?

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Baked Pumpkin Spice Doughnut Holes

Every time that I looked in my cupboard this week I’d see a can of pumpkin staring me down.  I’d set it aside, and somehow it would make it’s way front and center again. 

I took this as a sign.  It wasn’t that I didn’t want to use the pumpkin.  I just couldn’t decide what to make with it.  Pumpkin bars, cake, cookies, cheesecake, pie; they all seemed like good choices to me. 

And then it hit me.  Doughnut holes – baked, not fried!  I  found a great recipe at two peas & their pod.  And best of all, their pictures convinced me that these were the doughnut holes I’ve been waiting for all my life.  Ah… Inspiration!

Have you ever had a treat that was just to tempting to keep sitting around?  Well, I’ve lost count on how many of these I’ve eaten since I made them, and they definitely  fall into that “just too tempting” category.  I think once you try these you will agree that there  isn’t any reason to ever fry a doughnut again.  

I tweaked two peas recipe just a little and here is my adapted version.

Baked Pumpkin Spice Doughnut Holes

1 large egg

1/3 c. olive oil

1/2 c. light brown sugar

1/2 c. granulated sugar

3/4 c. canned pumpkin

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

2 tsp. baking powder

1 tsp. vanilla extract

1/2 c. milk

1 1/2 c. all-purpose flour

Cinnamon & sugar mixture

In large bowl, add egg, oil, sugars, and pumpkin; mix thoroughly.  Mix in pumpkin pie spice, salt, baking powder, and vanilla.  Add flour and milk; mix until all ingredients are completely blended.

I used my babycakes maker to make my doughnuts.  If you don’t have a babycakes maker then check out two peas and their pod for an alternate way of baking them.

When the doughnut holes are still hot, roll them in the prepared cinnamon & sugar mixture and let them cool before devouring…

These might be best stored in a brown paper bag so the cinnamon and sugar-coating doesn’t disappear.  I put mine in an airtight container overnight which made them super moist, but they had to be re-coated in the morning.

I’m so glad it’s pumpkin season!  How about you?

What is your favorite doughnut hole flavor?  Looking for another great baked doughnut hole recipe?  Click here!