Baked Pumpkin Spice Doughnut Holes

more donut holes 009

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.  

pumpkin doughnuts 026

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…

more donut holes 008

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!

Advertisements

Trick or Treat…

Wishing everyone a Happy Halloween with Pumpkin Spice Oatmeal Cookies!

1 c. pumpkin

1/2 c. margarine, softened

 1 c. brown sugar

 3/4 c. sugar

1 egg

 1/2 tsp. cinnamon

 1/4 tsp. nutmeg

 1 1/2 tsp. pumpkin pie spice

 1 1/2 tsp. salt

 tsp. vanilla

1 tsp. baking powder

 1/4 tsp. baking soda

 1 1/4 c. flour

3/4 c. quick-cook oatmeal

1/4 c. semi-sweet chocolate chips for melting

In a large bowl combine pumpkin, margarine, sugar, egg, spices and vanilla.  With electric mixer beat until mixed well.  Add flour, oats, baking powder, and soda.  Mix until all ingredients are combined.

Drop onto  lightly greased cookie sheets.  Bake for about 12-15 minutes.  Cool slightly on cookie sheet before removing.  Transfer to cooling rack.  Melt chocolate for 1 minute, or longer if necessary, in microwave.  Drizzle on top of each cookie.

Recipe adapted from Southern Living 1979 Annual Recipes.  I omitted nuts, chocolate chips, and raisins, and added a tsp. of vanilla.  *** Note – after the cookies sat overnight in an airtight container they got extremely moist, so moist they are hard to handle.  I think  I’ll  increase the flour a bit  when  I make them again.  They are very flavorful – a nice spicy cookie.

Brown Sugar & Pumpkin Spice Coffee Cake

 

The other night I had that urge to bake something. Baking isn’t the hard part for me. Trying to narrow down what it is I’m craving, if I can find a fairly simple recipe, and if I have all the ingredients I need to make it is a bit more tricky.  As I got out my cookbooks and leafed through the pages one thought came to mind as my eyes landed on a recipe for Easy Coffee Cake. When was the last time I had coffee cake?
 
The recipe I discovered met my criteria. Simple, I had all the ingredients, and it would satisfy my craving with a little fine tuning.

The recipe is as follows:

1 1/2 c. flour
3/4 c. sugar
2 1/3 tsp. baking powder
3/4 tsp. salt
3/4 c. shortening
3/4 c. milk
1 egg
1 tbls.  pumpkin pie spice (my adaptation)

Blend all these ingredients together and pour into a greased baking pan. The recipe didn’t specify what size pan to use so I used one approximately 9×7 in size.

 In a separate bowl mix the following ingredients until crumbly:
1/2 c. brown sugar
1/4 c. flour
3 tbls. margarine
1 tsp. pumpkin pie spice (my adaptation)

Sprinkle the brown sugar mixture on top of the cake mixture and bake at 375 degrees for 25-30 minutes.

The cake was delicious. The pumpkin pie spice really paired well with the brown sugar, and of course a cup of coffee. I was extremely happy with the texture and flavor, and it put smiles on the faces of those I shared my treat with!

 
 
This post  can also be found on my other blog http://thejoyofcaking.blogspot.com