I just couldn’t resist trying homemade donuts with donut pans now readily available for making baked donuts (too much fun!). You can find donut pans almost everywhere now. I got my Nordic Ware donut pan at Target for $15. This recipe is simply for 6 donuts (1 pan), but you can double and triple as needed. I started simple with an easy pumpkin recipe, but I am looking forward to trying some more variations with different toppings! These were a big hit with the kids, and the hubby.
- 3 tbsp canola oil
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup pure pumpkin puree
- 1/4 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 1/2 tsp baking powder
- Pinch nutmeg
- Pinch ground ginger
- 150 ml All-Purpose Flour (1/2 cup plus 2 tbsp)
- Melted butter (or margarine) . . . about 2-3 tbsp
- Cinnamon sugar (about 2-3 tbsp sugar mixed with cinnamon to your desired taste . . . start small and add more if needed)
- Preheat oven to 350 degrees, and grease your donut pan lightly with butter or baking spray.
- Combine oil, egg, sugar, pumpkin, cinnamon, salt, baking powder, nutmeg and ginger in a large bowl, and whisk to combine.
- Add flour and combine until well incorporated.
- Divide batter evenly among the 6 donut holes.
- Bake for 12-14 minutes.
- Remove from oven and let cool 5 minutes in the pan.
- Remove from pan and onto a cooling rack.
- Once donuts have cooled, but are still slightly warm, brush lightly with melted butter and then coat with cinnamon sugar.
- Eat immediately! They do taste best when eaten the same day as baked.
Recipe adapted from http://abitchinkitchen.blogspot.ca/