Once fall came upon us, I couldn’t wait to start trying some new pumpkin recipes. Pumpkin can be used for so many things and the fall season is such a short time, so I had to get right to work. The first thing I decided to tackle was pumpkin donut bites. Pumpkins donuts are a stable at local apple orchards and cider mills. Unfornately due to the massive crop failure at many orchards I won’t be spending as much time at them than I normally would. So it was time for me to start making the donuts.
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 donut bites or holes that I baked in a mini muffin pan.
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 (maybe even a pink pumpkin) at your local grocery store or farmer’s market. Now is the time to get them.
- 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.
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.