Apple cider and donut are a fall stable here in the midwest. Every fall people stream out to apple orchards to get their yearly fix. In 2012, we had a massive crop failure and the apples were not available. That year I decided to make my very own donuts. It doesn’t replace the experience exactly but is fun none the less.
I choose a recipe from a blogger from the King Author Flour Company. I am a fan of the company, their products, and their amazing cookbooks which have taught me a lot. The recipe is actually for whole donuts, baked in a special donut pan. I made both donut bites or holes that I baked in a mini muffin pan and mini donuts that I made in a mini donut pan I was given. I preferred the mini donuts because they were so cute and they had more bite to them with their increased surface area (the bites are delicious too!)
What really made this recipe stand out is the use of fresh pumpkin puree (check out Alton Brown’s method). Yes canned pumpkin is easier, but the fresh stuff is just better. Pick up a pie pumpkin or two at your local grocery store or farmer’s market. Now is the time to get them.
These came out especially delicious. Eating them warm out of the oven is the best. I found that they do hold up well enough the next morning, so the enjoyment is not lost.
- 8 oz all-purpose flour
- ½ cup vegetable oil
- 3 large eggs
- 1½ cups granulated sugar
- 1½ cups homemade pumpkin purée
- ¾ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon ground ginger
- 1½ teaspoons salt
- 1½ teaspoons baking powder
- cinnamon sugar for coating the bites
- oil for spraying the pan
- Preheat your oven to 350 degrees
- Combine all ingredients except the flour in a mixing bowl, beat to combine
- Then add the flour. Mix until combined. Don't overmix. We aren't making a loaf of bread here.
- Ladle batter into mini muffin pan that you have liberally sprayed with oil.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Remove from pan as soon as you can. Roll them in cinnamon sugar.