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Wednesday, November 2, 2011

Pumpkin and Apple Donuts

I got myself a Wilton donut pan and I just had to use it. I knew I wanted to make pumpkin donuts and apple donuts. I thought that the pumpkin donuts needed something but the apple donuts were fantastic. Will loved them. I think he begged me to make more and I was a bad wife and didn't. What's nice about both of these recipes is that you don't need a donut pan. You can make them into muffins. I made these for my book discussion group. Once again these were a big hit, probably more so than the book. Though we did have a very good discussion on the book this month.

Pumpkin Donuts
from Culinary Cory

2 cups flour
1 ½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1 tsp. nutmeg
2 tsp. cinnamon
½ cup brown sugar
1 cup canned pumpkin
2 eggs
2 Tbl. milk
¼ cup unsalted butter, room temperature
1 tsp. vanilla extract

Preheat the oven to 375 degrees. Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl. Set aside. Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture. Mix until just barely combined. Be careful of over mixing.

Spray the donut pan with cooking spray and fill each donut mold halfway with the pumpkin batter. Bake at 375 degrees for 6 – 8 minutes or until the exterior springs back when touched. Allow to cool completely and top each donut with cinnamon glaze.

Cinnamon Glaze

½ cup powdered sugar
1 Tbl. milk
½ tsp. cinnamon
¼ tsp. nutmeg

Mix until smooth and creamy. The glaze should pour easily from a spoon. You may need to add additional milk or powder sugar to get the right consistency.

Apple Donuts

from the Savvy Kitchen

  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 1/2 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/4 cup butter, softened
  • 1 large egg, beaten
  • 1/2 cup low-fat milk
  • 1 cup cored and finely diced apples
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon

Preheat the oven to 350 degrees F.

Mix the first 5 ingredients with a fork. Add the shortening and mix until the shortening is broken up. Set aside. In another bowl combine the eggs, milk and diced apples. Add this to the dry ingredients and mix until just blended.

Spoon into a greased muffin pan, or use paper liners. Bake 20 – 25 minutes or until muffins are light to medium brown (15-18 minutes for mini-muffins).

While donuts are baking, melt the butter and set aside. Combine 1/2 cup of sugar and 1/2 teaspoon of cinnamon in a separate bowl. When the donuts are done and before they have had a chance to cool, dip the tops in butter and then roll them in the cinnamon/sugar mixture.

Store in an airtight container.

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