|
These are sugar-free
|
|
|
cinnamon sugar in bottom of pan
|
dry into wet
|
fold batter together
|
fill evenly ~ smooth tops
|
brush tops
|
ready to bake
|
after baking
|
Cake donuts with PUMPKIN and SPICE ~ perfect for Fall. It all mixes together in a bowl with a wooden spoon, and then only bakes for 10 minutes. Ready in less than 30 minutes.
Baked PUMPKIN SPICE DONUTS
3 TB unsalted butter, melted............................................1/2 tsp. cinnamon
1/4 tsp. EACH nutmeg AND ginger....................................1 cup + 1/4 cup flour
1/2 cup brown sugar ~OR~ 1/2 cup brown SPLENDA (sugar-free)
1/4 cups pumpkin purée (canned pumpkin)...........................1/2 tsp. salt
1 tsp. baking powder (level if using sugar ~ heaping if using Splenda)
1/2 cup milk (any kind) ~OR~ flavored liquid coffee creamer (Pumpkin Spice or Caramel)
***
3 TB sugar (or regular white Splenda)...............................1 TB. cinnamon
Whisk sugar & cinnamon together in a small bowl **
about 2 TB milk or flavored liquid coffee creamer (pumpkin spice, caramel)
***
Preheat the oven to 350°F. Lightly spray 1 donut pan with non-stick baking spray (containing flour). (If you don't have donut pans, you can bake these in a standard muffin tin ~ but you’ll have muffins instead of donuts then). Sprinkle about 1/2 tsp. of cinnamon sugar around the bottom of each donut well.
Beat together the butter, eggs, milk, sugar, pumpkin, spices, salt, and baking powder in a large bowl with a wooden spoon until smooth. Add the flour, stirring just until smooth (It will be very thick and sticky).
Fill the wells of donut pans about 3/4 full ~ about 4 heaping tsp. in each one. Use the back of a dampened spoon to smooth out the tops. Sprinkle about half of the rest of the cinnamon sugar evenly over the tops. If you're making muffins, fill each well about 3/4 full.
Bake donuts for 10-14 minutes, or until a cake tester inserted into the center of one comes out clean. (If you're making muffins, they'll need to bake for about 15-20 minutes).
Remove donuts from the oven and immediately brush over the tops with the milk or flavored coffee creamer. This will create a very light glaze combined with the sugar that baked onto the top. Then sprinkle the rest of the cinnamon sugar on top * Remove them from the pan to cool on a rack. Makes 6 donuts
* NOTE that these were sugar-free ~ Splenda doesn't mix together as well with the sugar, so it's streaky. Also, sugar-free donuts don't rise as much as those with sugar. **
Baked PUMPKIN SPICE DONUTS
3 TB unsalted butter, melted............................................1/2 tsp. cinnamon
1/4 tsp. EACH nutmeg AND ginger....................................1 cup + 1/4 cup flour
1/2 cup brown sugar ~OR~ 1/2 cup brown SPLENDA (sugar-free)
1/4 cups pumpkin purée (canned pumpkin)...........................1/2 tsp. salt
1 tsp. baking powder (level if using sugar ~ heaping if using Splenda)
1/2 cup milk (any kind) ~OR~ flavored liquid coffee creamer (Pumpkin Spice or Caramel)
***
3 TB sugar (or regular white Splenda)...............................1 TB. cinnamon
Whisk sugar & cinnamon together in a small bowl **
about 2 TB milk or flavored liquid coffee creamer (pumpkin spice, caramel)
***
Preheat the oven to 350°F. Lightly spray 1 donut pan with non-stick baking spray (containing flour). (If you don't have donut pans, you can bake these in a standard muffin tin ~ but you’ll have muffins instead of donuts then). Sprinkle about 1/2 tsp. of cinnamon sugar around the bottom of each donut well.
Beat together the butter, eggs, milk, sugar, pumpkin, spices, salt, and baking powder in a large bowl with a wooden spoon until smooth. Add the flour, stirring just until smooth (It will be very thick and sticky).
Fill the wells of donut pans about 3/4 full ~ about 4 heaping tsp. in each one. Use the back of a dampened spoon to smooth out the tops. Sprinkle about half of the rest of the cinnamon sugar evenly over the tops. If you're making muffins, fill each well about 3/4 full.
Bake donuts for 10-14 minutes, or until a cake tester inserted into the center of one comes out clean. (If you're making muffins, they'll need to bake for about 15-20 minutes).
Remove donuts from the oven and immediately brush over the tops with the milk or flavored coffee creamer. This will create a very light glaze combined with the sugar that baked onto the top. Then sprinkle the rest of the cinnamon sugar on top * Remove them from the pan to cool on a rack. Makes 6 donuts
* NOTE that these were sugar-free ~ Splenda doesn't mix together as well with the sugar, so it's streaky. Also, sugar-free donuts don't rise as much as those with sugar. **
RSS Feed
