Baked Pumpkin Donut Holes Food

BAKED PUMPKIN DONUT HOLES

Steps:

• Preheat the oven to 350 degrees. Spray 2 mini muffin tins with baking spray, 24 mini muffins in each.
• Combine the dry ingredients in a bowl. Whisk to combine.
• In another large bowl, combine the oil brown sugar, egg, vanilla, pumpkin puree and milk. Mix to combine.
• Add the dry ingredients and mix to combine. You can use a whisk or a large wooden spoon.
• Portion the batter into the prepared mini muffin tins, about 1 Tablespoon in each.
• You should have 35-40 donut holes.
• Bake for 10-12 minutes.
• Meanwhile, melt the butter and pour into a bowl.
• Combine the sugar and cinnamon in another bowl. I like using a pie plate.
• When the donut holes are cool enough to handle, dip them in the butter and then toss in the sugar/cinnamon mixture.

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

PUMPKIN SPICE DOUGHNUT HOLES

Steps:

• Whisk the flour, baking powder, salt and 2 teaspoons of the pumpkin pie spice in a large bowl.
• Whisk the egg, melted butter, milk and 1/2 cup of the sugar in a medium bowl.
• Add the flour mixture to the egg mixture.
• Working in batches, fry small scoops of the dough in 2 inches of 350 degrees F vegetable oil, turning, until golden, 3 to 4 minutes. Transfer to a rack to drain, then roll in a mixture of the remaining 1/3 cup sugar and the remaining 1 teaspoon pie spice while warm.

PUMPKIN SPICE DONUT HOLES RECIPE BY TASTY

Steps:

• Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
• In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
• In a separate bowl, mix together pumpkin puree, egg, and butter.
• Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
• Heat oil in a frying pan to 325˚F (160˚C).
• While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
• Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
• Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
• Enjoy!

BAKED PUMPKIN DOUGHNUT HOLES

Steps:

• Preheat oven to 425 F and lightly spray mini muffin tins with non-stick cooking spray.
• Whisk flours, baking powder, 1 1/2 tsp cinnamon, and salt in a large mixer bowl until combined.
• Whisk eggs, oil, brown sugar, and pumpkin in medium mixing bowl until well combined.
• Pour pumpkin mixture into flour mixture and stir until just combined.
• Fill each mini muffin cup with about 1 rounded tbsp or until about half full.
• Bake for 9-10 minutes until toothpick inserted in middle comes out clean, then cool on wire rack until cool enough to handle.
• Combine sugar and second amount of cinnamon in a shallow bowl.
• Brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture (for less fat, skip the butter and just roll in cinnamon sugar).
• Eat warm or at room temperature!

BAKED PUMPKIN DONUTS

Steps:

• FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
• Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375* oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
• FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.