HEALTHIER??? YOU BET. This is the season to make and eat pumpkin anything, today is in the form of baked donuts. They are easy to make and of course, healthier.
Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.10 or $.57 cents per donut Difficulty Level: Easy Allergens, Other: (for GF please use 1 to1 Gluten Free flour) Servings: 9 to 12 (depending on the size of the baking mold) INGREDIENTS ($3.60) ½ tsp. baking soda (.10) ¼ tsp. baking powder (.10) 2 c. all-purpose flour ($1.20) ¼ tsp. salt (.10) 2 tsp. Angie’s pumpkin pie spice (.30) 6 tbsp. packed brown sugar (.50) ¼ c. granulated organic sugar (.20) ¼ c. unsalted butter, melted and cooled (.40) 1 large egg (.20) 1 c. pumpkin puree (.50) PUMPKIN SPICE GLAZE ($1.50) 1 tsp. of my pumpkin pie spice (.30) 1 cup confectioners' (powder sugar) sugar (.50) 2 ½ tablespoons of evaporated milk (play with the thickness by controlling the milk, more or less) (.20) 1 tsp. Vanilla Extract (.50) DIRECTIONS Preheat oven at 350 degrees and oil spray a donut baking mold. set aside. Whisk some of the dry ingredients: flour, salt, baking soda, baking powder, and pumpkin pie spice thoroughly in a med-size bowl. Then set aside. In another med-size bowl whisk the following ingredients: granulated organic sugar, brown sugar, and the melted butter until all these ingredients come together. Then add the egg and whisk until combined. Add the pumpkin puree and stir to combine as well. Next, pour the wet ingredients into the bowl of your dry ingredients and mix well just until combined. You know me now, DON’T OVER MIX IT! Smile. What’s left is to pour the batter into the donut baking mold and bake at 350 until a toothpick inserted in the middle comes out clean, approx. 15 minutes. Allow the donuts to cool down before removing them from the pan. Then prepare your glaze by whisking together 1 tsp. of my pumpkin pie spice, 1 cup confectioners' sugar, 2 ½ tablespoons of evaporated milk (again, play with the thickness of your like by controlling the milk) and 1 tsp. Vanilla Extract. (POSTED YESTERDAY) ANGIE’S HOMEMADE PUMPKIN SPICE Ingredients 4 tbsp. ground cinnamon 1 tbsp. ground cloves 1 tbsp. fresh ground nutmeg 1 tbsp. ground ginger DIRECTIONS Combine these spices in a medium or small bowl, stir until the mixture is combined. Use a funnel to pour the pumpkin pie spice into a clean, dry glass spice jar. If you do a lot of baking, then double the recipe and store it in a 4 oz. glass jar. Store for about 5 to 6 months, since longer time reduce the flavor of many spices.
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |