In my rotating Saturday weekends where I need to lug myself in for weekend shifts always brings lots of breakfast ideas to mind. Who doesn’t love breakfast right? But the challenge comes to making a transportable one. Not sure where this idea came from other than I know I’d heard of them before….BAKED DONUTS!
I love me a chocolate cake donut any day…my waistline however hollers and hoots at the fact. The thought of being able to have a baked donut at least made me feel like it was ok- and in attempts to justify it, I went on a search to attempt and find the origin of this recipe without success. I did however, find that somewhere along the line someone cut out about half the fat by removing buttermilk, whole milk, and about a stick of butter… so I feel like this is justified as healthy–ish….right?!
I was a little hesitant because of the pumpkin in fear that it would be super-pumpkin-y…but it was really subtle surprisingly enough. The pumpkin in it acted like sour cream does to cakes… does nothing….but make everything fluffy, moist, and tender!
Speaking of breakfast twang…if anyone needs a great list of oatmeal combinations that will blow your mind….I can direct you the right way. A very lovely person in life is an absolute pro! I can only hope he sells it to Quaker and makes bank 🙂 Please make these, and please eat them…all. Love these!!!! They were just amazing! These can be served warm or room temperature. Both were great, but served pipping hot definitely added an extra bang…almost dessert-like ironically enough! These will for sure be finding a concrete place in my ‘keep’ list. I can’t wait to play with it even more to come up with other ingredients and fun combinations for extra schwag. The only thing I did different apart from the recipe I followed the first time thru was adding in a Tbsp of cocoa powder for extra twang. Best part of this whole deal besides the taste testing? Start to Cinnamon Sugar finish…took less than 45 minutes!
For Donuts 1 TBSP COCOA POWDER
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 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
4 Tbsp butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
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.