Mini Spiced-Pumpkin Baked Doughnuts

October 31, 2011

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I am the designated “cooker” in Levi’s kindergarten class. Last month we made mini apple pies using store bought dough(that the kids rolled out), this apple filling recipe and a crumb topping.  It was fun and messy.  Unfortunately, I didn’t get any photos.

This past week, his teacher asked me to make something with pumpkin in it.  She suggested pumpkin pudding.  The problem with pudding is you need a stove and time, lots and lots of time.  When Isaac was in her class I made mini pumpkin pies – didn’t want to do that again. Then a recipe came through from my friend Maria’s blog for baked pumpkin doughnut holes. This recipe doesn’t require a mixer and the baking time is 8-12 minutes.  Perfect.

Kids making doughnuts | @Susan Salzman |www.theurbanbaker.com

The kids not only loved the activity, but loved the taste of the doughnuts (even those picky 5 year old eaters enjoyed them).  They shared them with their “big buddies”(their 5th grade pals) and everyone gave them the thumbs up!

Kids cooking is a great creative project | @Susan Salzman | www.theurbanbaker.com

I didn’t taste the one’s made by the kids, so I decided to come home and make a fresh batch for my kids and their friends.  I swapped out some of the original ingredients and replaced the flour with whole wheat pastry flour, used coconut oil instead of canola oil, and used organic, dark brown sugar. With Levi’s class I followed Maria’s lead and made the doughnuts in mini muffin pans. But, for my kids, I used our mini doughnut pans. For those of you that love to bake, these pans are a must have in your arsenal of supplies.

Mini Spiced Pumpkin Baked Doughnuts
adapted from here
yield: about 24-30 doughnuts(depending upon the pans you are using)

ingredients:
for the donuts:
1 3/4 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/4 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup coconut oil
1/2 cup organic dark brown sugar
1 large, organic egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 cup organic, whole milk

cinnamon sugar topping:
4 tablespoons unsalted butter, melted
2/3 cup organic, cane sugar
2 tablespoons cinnamon

glazed doughnuts:
1 1/2 cups confectioners’ sugar
2 Tbsp. organic, whole milk
1 Tbsp. pure maple syrup

instructions:
• preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray or 2-3 mini doughnut pans and set aside.
• in a medium bowl, whisk together whole wheat pastry flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
• in a larger bowl, mix together the egg, dark brown sugar, and the pumpkin puree.  whisk until well combined.  add the coconut oil and the milk until
incorporated.
• add the dry ingredients to the wet ingredients. using a rubber spatula, mix just until combined.  do not over mix or you will get a gummy mixture rather than a smooth batter.
• prepare a pastry bag, fitted with a 1/4″ opening at the a tip. fill with the batter. pipe the batter into the desired pans.
• bake 8-12 minutes, rotating the pans from top to bottom mid way through baking.  the doughnuts are done when you lightly press your finger into the top
of the muffin/doughnut and it springs back to its original shape.
• if coating with cinnamon sugar, melt butter in a small saucepan.  in a small bowl combine the sugar and cinnamon. as soon as the muffins come out of the oven, dip the tops into the butter and roll in the sugar.  place on a small wire rack to cool slightly.
• if using the glaze, combine all the ingredients in a small bowl and whisk until combined.  I like mine a bit on the thicker side, so I generally add more sugar.
• dip completely cooled doughnuts in the glaze and then decorate with your favorite sprinkles.  set on wire racks until set and then eat and enjoy.

Pumpkin Doughnuts - Bite Sized! | @Susan Salzman | www.theurbanbaker.com

More Links to Yummy Pumpkin Stuff:
Pumpkin Spice Cake with Roasted Hazelnuts – My New Roots
Pumpkin Turnovers – Kitchen Confidante
Pumpkin + Spinach Frittata – Anja’s Food 4 Thought
Pumpkin Yeast Bread - The Flour Sack
Herbed Pumpkin Risotto - Jill Hough

 

 

{ 21 comments… read them below or add one }

1 Maria October 31, 2011 at 9:44 am

Glad you liked the donuts! Yours are super cute! Happy Halloween!

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2 Allison [Girl's Guide to Social Media] October 31, 2011 at 9:49 am

How fun! I hope to do this when I have a kid in kindergarten some day.

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3 Jill Silverman Hough October 31, 2011 at 10:19 am

Thanks so much for including my Herbed Pumpkin Risotto recipe in your post! I’m honored! And – I feel like we must have known each other in another life. I’m also from LA and graduated from high school just a year before you (although I haven’t had nearly the star-studded career that you have!). Nice to meet you now, though, and thank you again.

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4 Susan October 31, 2011 at 11:59 am

Hi Jill – happy to include you! After all, isn’t that what this is all about – supporting, building community, and sharing? 2 Native Angalinos – sharing a common bond – so great!

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5 Jill Silverman Hough November 1, 2011 at 11:33 am

Amen to all THAT! Thanks again, Susan, and have a great day.

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6 Esi October 31, 2011 at 11:08 am

Love it! May make a version this afternoon.

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7 Brooke @ Food Woolf October 31, 2011 at 11:13 am

Those look great. As far as healthy cooking, I think you made the right choice eating the ones you made at home. :)

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8 Susan October 31, 2011 at 11:58 am

I agree, for many reasons!!!

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9 aida mollenkamp October 31, 2011 at 12:19 pm

What a sweet concept — I think my niece and nephew would also give these a big thumbs up!

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10 Kim October 31, 2011 at 5:46 pm

No no, not another thing to put in my already loaded cupboard! These mini doughnuts just finished to convinced me: I’m gonna bake with pumkin puree, it’s a promise. Plus, I really love the fact that these doughnuts are bakes and not fried!

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11 Susan October 31, 2011 at 5:50 pm

kim – I also do a baked vanilla bean doughnut that my kids love for breakfast…the batter is like a pancake batter and so easy. you will love these!

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12 Lucy Lean October 31, 2011 at 9:20 pm

Hi Susan – I just want you to know how breath takingly gorgeous that first photo of the doughnuts is – I’ve been seeing a lot of halloween orange out there on cookies, pies and cakes – but that pic really takes the cake for beauty – pun intended.

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13 Susan November 1, 2011 at 7:06 am

thanks, Lucy! you are always so appreciative and for that, I am appreciative. let’s catch up. want to hear about Hawaii and everything else! x

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14 Marla October 31, 2011 at 9:54 pm

Looks like such a fun day baking with the kids. I love going into school to do these kinds of things. The donuts jump off the screen & look awesome!

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15 Priscilla November 1, 2011 at 10:35 am

I just made these…..they were AMAZING. Thanks!

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16 Susan November 1, 2011 at 10:36 am

So glad you liked them. Quick and easy, too!

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17 Amanda November 1, 2011 at 5:49 pm

Those look amazing!!! What a fun day those kids had… :)

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18 Nancy@acommunaltable November 1, 2011 at 7:35 pm

These baked donuts are addictive – what a fun project to do with the kids – you rock as a momma!!

Can’t wait to try this version – hmm… maybe this weekend since I have some extra pumpkin puree on hand!

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19 Sylvie @ Gourmande in the Kitchen November 2, 2011 at 2:26 am

Oh they look so pretty! I need to get a doughnut pan. I have never made doughnuts at home b/c I don’t like frying but I need to bake some!

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20 Christine November 2, 2011 at 3:44 pm

Hi Susan, Your Mini Spiced-Pumpkin Baked Doughnuts recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/275?source=blog Congrats again!! :)

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21 Georgia Pellegrini November 3, 2011 at 7:32 pm

I’ve never made my own doughnuts but this has inspired me. The COLOR is particularly gorgeous.

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