Hey pals! I wanted to share a recipe today to help kick start the celebration of fall. I don’t know when it officially starts, viagra generic viagra it may have already started or it does soon, discount cialis ampoule but I don’t care. I am glad summers on its way out. I know! Why would anyone want summer to be over?! I love summer. I do. It’s just that I also love wearing more clothing, not sweating, and pumpkin things. As cliche as it has become, thanks to pinterest, I enjoy a good pumpkin (anything) recipe. And baked donuts, in my opinion, are a health food. Logical? No. But that’s not why we are here. We are here because we want donuts. So let me help you out.
I really like baking and cooking with coconut oil. It’s a healthier alternative to a basic vegetable oil and it is so versatile. See? Health food. Also, you can’t tell there’s coconut oil in these donuts, so for all you ‘non fans’ of coconut, rest assured, it taste like a donut, not a health food. I promise.
For Pumpkin Spice Baked Donuts: (adapted from here)
Makes 12 donuts
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 white pepper
1/8 teaspoons ground cloves
1/2 teaspoon ginger
1/3 cup coconut oil
1/2 cup brown sugar
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup almond milk
For Sugar/Cinnamon Coating:
1/4 cup butter, melted
1/2 cup sugar
1 tablespoon cinnamon
For Glaze Coating:
1/2 cup hot water
1 1/2 cups icing sugar
1/2 – 1 tbsp cinnamon (you decide!)
- Preheat oven 350 F. Grease your donut pan and set aside. If you don’t have a donut pan, you can bake them as muffins and they will taste just as good!
- In a bowl, whisk together the flour, baking powder, salt and spices and set aside.
- In a large bowl, whisk together the coconut oil, brown sugar, egg, vanilla, pumpkin, and almond milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined. Don’t overmix!
- Spoon the batter evenly around the circles of the donut rings. Fill each closely to the top. Bake for 12-15 minutes, until donuts spring back when gently pressed. Turn the donuts out onto a wire rack and let them cool for a few minutes.
- While the donuts are cooling, melt the butter in one bowl and combine the sugar and cinnamon in another. When the donuts are still hot, but not burning your hands hot, use a pastry brush to spread a thin layer of butter onto each donut before dipping one at a time into the cinnamon sugar, coating every inch . Use your fingers to sprinkle the sugar more evenly if necessary.
- For the glaze, simply mix all the ingredients together and then dip the top of the donut into the glaze, or the whole donut, but you will get a little messy!
- Eat right away. Or share. Your choice.
As you can see, eating donuts is a lot of fun. My darling sister and my nephew helped me out and we had the best time mixing, baking and decorating together. Too be honest, I made donuts twice. You see, my sister can’t eat gluten, so I originally made these donuts with gluten free flour. It was kind of an EPIC fail. So we ended up making donuts twice, in one day. These babies are not gluten free. Whoopsies. It happens to the best of us. Right!?
Another thing is: I live in China and was just home in Vancouver for the summer. I don’t have an oven in China. So I was very thankful to have the ability to use an oven while in Canada. So if you make donuts, make them for me, since I can’t anymore!
Do any of you think you will be in the mood for baking this weekend? Try these out – they are great!