Baked Pumpkin Donut Holes (What's Baking?)

Pumpkin stuff.  Awesome.

And somewhat "healthified".  Even better!

By the way, I doubled the original recipe...and got 72 of these bad boys.  Needless to say, there were a lot of happy coworkers in 2 different offices.

Eva from Eva Bakes is the host of our What's Baking? group this month.  She challenged us to bake something delicious with pumpkin and/or sweet potatoes.  Can't wait to see the roundup at the end of the month!  Make sure you check it out, too!


Baked Pumpkin Donut Holes
from Two Peas and their Pod

for the donuts:
1 3/4 cups AP flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1/2 cup milk

for the coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.  Spray a 24 cup mini-muffin tray with cooking spray.

Add flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves to a bowl and mix.  In another bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups.  Bake for 10-12 minutes.

While muffins bake, stir sugar and cinnamon together.  Place butter in a bowl and sugar mixture in another.  Remove muffins from oven and let cool for 2 minutes.  Dip each muffin into butter first, then coat with sugar mixture.  Serve warm or at room temperature.

Linked to:  Sweets for a Saturday

Confetti Cake Baked Donuts

I FINALLY got a donut pan!  Hallelujah!

And look how Bella and I christened it.

Aren't they pretty?  Easy to make, too.  Both are imperative when a (then) 3 year old is involved in the process.

She looks pretty darn proud, wouldn't you say?

I think she should be.  These were delicious!

And as you probably guessed, they didn't last long :)

Confetti Cake Baked Donuts
from La Fuji Mama

3/4 cup AP flour
1 tablespoon sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk
1 egg
2 tablespoons honey
1 1/2 tablespoons plain Greek yogurt
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
2 tablespoons sprinkles of your choice

for the vanilla glaze:
1/2 cup confectioners' sugar, sifted
1 tablespoon butter, softened
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 tablespoon milk

Preheat oven to 350 degrees.  Whisk together flour, sugar, baking powder and salt in a bowl.  In another bowl, beat eggs, honey, yogurt, vanilla and almond extract until foamy.

Pour liquid mixture all at once into dry mixture.  Stir until just combined.  Add sprinkles and stir until equally distributed.

Butter or grease donut pan.  Fill each one halfway.  Bake for 13-15 minutes, until lightly browned, and when they spring back when lightly touched.

Remove from oven, then carefully from pan.  Cool on wire rack.

To make the glaze:  While donuts are cooling, combine all ingredients in small bowl.  Stir until smooth and well blended.

Once donuts have cooled slightly, dip tops in glaze, then return to rack (glaze side up) to finish cooling and to allow glaze to set.  Add additional sprinkles on top.

Makes 6 donuts.

Linked to:  Sweets for a Saturday