Monday, November 12, 2012

Petite Pumpkin Spice Donuts {Hey, That's Pin-tastic!}


Clearly, my favorite pins are of the tasty variety. Time in the kitchen is like therapy to me and I love the instant gratification I get when I find something to make, crank up some dance worthy tunes, and spend a few hours in the kitchen knowing I'll having something to enjoy and share with loved ones. This is in my Italian blood.

When I scroll through my Pinterest feed I can almost feel the weight gain as I pin each sweet treat, but then I find a good crossfit workout or sexy abs routine and it kind of cancels out the guilt. Like I really care anyways. Tis the season for delicious sweets, festive flavors and pumpkin EVERYTHING. Literally.

My sister and I obsessed over this pin for not even 24 hours before we rushed out on a mad search for a mini donut tin. It turns out they are harder to find than you think but if we would have stopped at trusty Bed, Bath and Beyond in the beginning, we could have saved an entire day.

These pumpkin spiced gems are perfect with morning coffee, afternoon tea or by themselves as a quick mid-day treat. They can even be fancied up for an autumn dessert like I made for dinner with friends last week. Vanilla bean ice cream topped with sauteed cinnamon sugar apples and finished with a petite donut on top was nothing short of heavenly.

I kind of believe that everything is better bite sized. And that eating seven tiny donuts is better than one regular sized one. 



Petite Pumpkin Spice Donuts
recipe from Blue Eyed Bakers

Donuts:
1 3/4 cup flour
1.5 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1.5 tsp. pure vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tbsp. cinnamon


Preheat oven to 350 degrees. Butter mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.


Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.
Check out all of the other pin-tastic creations today on the fabulous I Love You More Than Carrots! AP, you are the best! Thank you, as always, for hosting!

5 comments:

  1. I am adding a donut tin to my Christmas list. Done and done :-) These look delicious!!

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  2. I think I need to wipe the drool from my keyboard. Those look amazing. The last thing I need is a mini donut pan. But... how fun would life be then?

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  3. Oh my goodness those look and sound SO good!! :)

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  4. I love eating anything mini. Makes you feel satisfied with less! Or maybe I can just eat three to equal one donut :) Love your blog!

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