For
Dining Delights on Thursday, we celebrated the cooler weather with some
fall favorites! Katie made Homemade Baked Pumpkin Donut Holes and
served Apple Cider Mimosas!
Homemade Baked Pumpkin Donut Holes
Ingredients
For the donuts:
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon ground nutmeg
¾ cup pumpkin puree (not pumpkin pie filling)
½ cup brown sugar
⅓ cup vegetable oil
1 egg
1 teaspoon vanilla extract
½ cup milk
For the cinnamon sugar coating:
1 stick of unsalted butter, melted
⅔ cup granulated sugar
1 tablespoon cinnamon
Instructions
1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray.
2. Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
3. In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.
4. Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
5. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
6. Scoop
the batter into a 24-cup mini muffin pan, about ¾ full each cup, and
bake at 350 degrees for 10-12 minutes, or until a toothpick comes out
clean.
7. Remove the donuts from the oven and allow to cool just enough to handle.
8. Place melted butter in one bowl and the sugar and cinnamon in another.
9. Dip the donuts into the melted butter, and coat, coat, coat in cinnamon sugar.
10. Serve warm, and enjoy
Katie VanderStraaten
Dining Services Director I NorthPointe Woods
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