1 3/4 cups flour
2 1/2 baking powder
1/4 teaspoon salt
1 teaspoon pumpkin spice
1/2 teaspoon nutmeg
3/4 cup pumpkin puree (your favorite brand)
1/2 cup brown sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup of milk (not skim)
Preheat oven to 350 degrees. Grease well 24-cup mini muffin pan with nonstick spray. Sift flour into medium bowl, add baking powder, salt, nutmeg and pumpkin pie spice. In a separate large bowl, spoon the pumpkin puree and add brown sugar. Mix in the vegetable oil, vanilla extract, egg. Pour in milk, and mix until smooth. Add dry ingredients to the wet ingredients and stir until just combined. Please do not over-mix the batter.
Scoop the batter evenly into a 24-cup mini muffin pan, about ¾ full each cup.
Bake at 350 degrees 10-12 minutes, or until a toothpick comes out clean of batter.
Remove donuts from oven, cool well enough to handle.
Add melted butter in a bowl and sugar and cinnamon in another .
Dip donuts into the melted butter to coat, then coat in cinnamon sugar.
Serve warm on a chilly winter morning. Enjoy!
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