Wednesday, November 21, 2012

Pumpkin Donut Holes

Of course I am going to sneak in another pumpkin recipe a mere eight hours before Thanksgiving which, I believe, is the last legitimate day you can present pumpkin in a dish until September of the following year.   Although I tend to spread this out a little.  I don’t mind a pumpkin bread for Christmas breakfast or some pumpkin spice in August.  I also start listening to Christmas music in October.  No wonder I slide into a moderate depression come January.

I was really excited when I saw this recipe because, let's face it, the prospect of presenting people with Pumpkin Donut Holes?  I could practically hear the gasps of excitement!  And no fryer required – these are baked.  I didn’t have mini-muffin pans so I immediately ran to the nearest Crate + Barrel, used one of the last remaining wedding gift cards to purchase two, rushed home, prepared the batter, spooned perfect little tablespoon-fuls into the muffin pans and turned to put the first pan in my oven.  And the mini-muffin pan didn’t fit. 
So, these little bites are quite resilient.  They baked up perfectly with the oven open several inches and the pan sticking out.   That wouldn’t happen with your regular sponge cake I bet.  The recipe makes a lot of donut holes.  So you could have donut holes for the entire family Thanksgiving morning.  Or on a random August day when you just need a touch of fall. 

Pumpkin Donut Holes

For the Donuts
1 ¾ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoons cinnamon
½ teaspoons nutmeg
½ teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
¾ cup pumpkin puree
½ cup milk

For the Coating:
1 stick butter
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees Fahrenheit.  Grease two 24-cup mini muffin tins.  Whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves in a bowl.  In a separate bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add the dry ingredients to the wet ingredients and mix until just combined.  Divide the batter into your muffin tins. You may have extra batter.   Obviously, you should use this to make more donut holes.  Bake for 10 to 12 minutes or until the donuts pass the toothpick test.  Even with my oven ajar, this took only about ten minutes.  Once the donuts are done baking, let cool for a couple of minutes.  Place your butter in a bowl and melt in the microwave.  Stir your cinnamon and sugar together in another bowl.  Dip each donut hole in the melted butter and then roll it in the cinnamon sugar mixture.   These are best served immediately but I know some folks did not have any trouble eating them the next day.

Adapted from Pennies on a Platter

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