I was late picking my youngest today. Sure, I had coverage. I had done the responsible thing and called my friend to watch Sabrina for 5 minutes while I sped the 1 mile from my home to school.
It’s the first time I’ve been late picking her up.
I was in the middle of something uber-important … like finishing these mini pumpkin baked donuts.
Yup. I’m that mom.
You see, a few weeks ago I was magically sent this amazing cookbook: “150 best donut recipes, fried of baked” by George Geary. (It’s scheduled to come out October 2012, so you should be able to get your hands on it.) Sure, I had requested the cookbook, but I’m always amazed when publishers actually send me something. Really. It’s like Christmas every time a books-shaped package arrives at my door.
This cookbook, though, I had requested specifically for my father. You see, he’s a little donut obsessed. Don’t believe me, just ask Stan – formerly of Stan’s Donuts. Every Sunday, my father would visit Stan’s Donuts and come home with a dozen assorted bear claws, twists and other fried bits of dough … all with just one bite missing. He liked the variety of a box of donuts, but didn’t want all of the calories.
Well, when I saw that the title included baked donuts, I jumped at it.
The book arrived a few weeks ago and I’ve been sifting through the recipes, figuring out which one to try first.
The yeasty fried dough donuts sound amazing, the beignets look like little clouds of fried-dough heaven. But today, I just didn’t have time to let a dough rise. Today, amdist running to the bank, Target, the grocery store, a few coffee shops to beat the 100 degree heat, I needed a little quick reminder that it’s actually Fall.
Mini Pumpkin Donuts – one bite donuts to the rescue!
These donuts came together – ingredient to tasting – in less than an hour. Sure, I was 5 minutes late in picking up my kid, but that’s because I had to photograph the little spice-laced bites before they disappeared.
I brought a dozen to school to make it up to Sabrina.
After a tiny fit that the donuts were pumpkin instead of chocolate, she devoured about 3 of them in a heartbeat and then proceeded to share them among her friends on the playground. Everyone loved them and Sabrina insisted that I bring more tomorrow for everyone to enjoy again.
When Zoe finally tried them when we arrived home, she took one bite and than declared, “these are scrumptious!” That made me smile. It wasn’t so much the approval of my baking skills as it was the exuberance of her vocabulary.
In any case, these mini pumpkin donuts are a H-I-T, hit!
Preheat oven to 325 degrees F. You'll need two 12-well mini-donut pans, sprayed with nonstick spray.
- 2 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/4 tsp ground allspice
- 1/8 tsp ground ginger
- 2 large eggs, beaten
- 3/4 cup whole milk
- 1/2 cup pumpkin puree (not pie filling)
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- In a large bow, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, allspice and ginger. Set aside.
- In a medium bowl, whisk together eggs, milk, pumpkin puree',butter and vanilla. Add to flour mixture and mix with a rubber spatula just until incorporated.
- Place batter into a resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
- Bake in a preheated oven until donut springs back when lightly touched, 10-14 minutes.
- Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and toss with Autumn Spiced Sugar, if using, or let cool completely prior to icing.
Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
Looking for more delicious pumpkin recipes… Check these out!