(8) - Powerful Handmade site

(8)

Sharing is caring!

Pumpkin Doughnut Holes

C

The moist texture and robust pumpkin flavor of these bite-sized doughnuts make them a fun, shareable, baked (not fried) breakfast treat. We find them especially delightful when dipped in either our chocolate glaze or cider glaze.

At a glance

Prep
Bake
Total
Yield
30 to 32 doughnut holes.

Ingredients

Doughnuts

  • 5 tablespoons melted butter
  • 2 large eggs
  • 1 cup sugar
  • 1 cup pumpkin purée (canned pumpkin)
  • 1 teaspoon pumpkin pie spice*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/4 cups King Arthur Unbleached White Whole Wheat Flour
  • *See “tips,” below.

Coating

  • Cinnamon-Sugar Plus; Snow White Non-Melting Sugar, or your favorite glaze

Doughnuts

  • 2 1/2 ounces melted butter
  • 2 large eggs
  • 7 ounces sugar
  • 9 1/2 ounces pumpkin purée (canned pumpkin)
  • 1 teaspoon pumpkin pie spice*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 5 ounces King Arthur Unbleached White Whole Wheat Flour
  • *See “tips,” below.

Coating

  • Cinnamon-Sugar Plus; Snow White Non-Melting Sugar, or your favorite glaze

Doughnuts

  • 71g melted butter
  • 2 large eggs
  • 198g sugar
  • 269g pumpkin purée (canned pumpkin)
  • 1 teaspoon pumpkin pie spice*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 142g King Arthur Unbleached White Whole Wheat Flour
  • *See “tips,” below.

Coating

  • Cinnamon-Sugar Plus; Snow White Non-Melting Sugar, or your favorite glaze

Instructions

  1. Preheat the oven to 350°F. Lightly grease the top and bottom parts of a doughnut hole pan (see “tips,” below, for a substitute pan).
  2. Beat together the butter, eggs, sugar, pumpkin, spice, salt, and baking powder until smooth.
  3. Gently stir in the flour.
  4. Spoon the batter evenly into the bottom part of the prepared pan, filling the cups almost full – a heaping teaspoon cookie scoop works well here. Lock the top part of the pan in place using the clips.
  5. Bake the doughnuts for 10 minutes, or until a tester inserted into the center of one comes out clean.
  6. Allow the pan to cool slightly, then remove the clips and the top. Loosen the edges of the doughnuts if necessary, and gently turn them onto a rack to cool briefly.
  7. Grease the pan again, and bake as many more batches as necessary to use up the batter.
  8. For sugar-coated doughnut holes, roll them in your preferred sugar while still warm.
  9. For glazed doughnut holes, roll them in glaze once they’re completely cool.
  10. Yield: 30 to 32 doughnut holes.
Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares