OCTOBER 31, 2011
I am the designated “cooker” in Levi’s kindergarten class. Last month we made mini apple pies using store bought dough(that the kids rolled out), this apple filling recipe and a crumb topping. It was fun and messy. Unfortunately, I didn’t get any photos.
This past week, his teacher asked me to make something with pumpkin in it. She suggested pumpkin pudding. The problem with pudding is you need a stove and time, lots and lots of time. When Isaac was in her class I made mini pumpkin pies – didn’t want to do that again. Then a recipe came through from my friend Maria’s blog for baked pumpkin doughnut holes. This recipe doesn’t require a mixer and the baking time is 8-12 minutes. Perfect.
The kids not only loved the activity, but loved the taste of the doughnuts (even those picky 5 year old eaters enjoyed them). They shared them with their “big buddies”(their 5th grade pals) and everyone gave them the thumbs up!
I didn’t taste the one’s made by the kids, so I decided to come home and make a fresh batch for my kids and their friends. I swapped out some of the original ingredients and replaced the flour with whole wheat pastry flour, used coconut oil instead of canola oil, and used organic, dark brown sugar. With Levi’s class I followed Maria’s lead and made the doughnuts in mini muffin pans. But, for my kids, I used our mini doughnut pans. For those of you that love to bake, these pans are a must have in your arsenal of supplies.
Mini Spiced Pumpkin Baked Doughnuts
adapted from here
yield: about 24-30 doughnuts(depending upon the pans you are using)
for the donuts:
1 3/4 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/4 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup coconut oil
1/2 cup organic dark brown sugar
1 large, organic egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 cup organic, whole milk
cinnamon sugar topping:
4 tablespoons unsalted butter, melted
2/3 cup organic, cane sugar
2 tablespoons cinnamon
1 1/2 cups confectioners’ sugar
2 Tbsp. organic, whole milk
1 Tbsp. pure maple syrup
• preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray or 2-3 mini doughnut pans and set aside.
• in a medium bowl, whisk together whole wheat pastry flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
• in a larger bowl, mix together the egg, dark brown sugar, and the pumpkin puree. whisk until well combined. add the coconut oil and the milk until
• add the dry ingredients to the wet ingredients. using a rubber spatula, mix just until combined. do not over mix or you will get a gummy mixture rather than a smooth batter.
• prepare a pastry bag, fitted with a 1/4″ opening at the a tip. fill with the batter. pipe the batter into the desired pans.
• bake 8-12 minutes, rotating the pans from top to bottom mid way through baking. the doughnuts are done when you lightly press your finger into the top
of the muffin/doughnut and it springs back to its original shape.
• if coating with cinnamon sugar, melt butter in a small saucepan. in a small bowl combine the sugar and cinnamon. as soon as the muffins come out of the oven, dip the tops into the butter and roll in the sugar. place on a small wire rack to cool slightly.
• if using the glaze, combine all the ingredients in a small bowl and whisk until combined. I like mine a bit on the thicker side, so I generally add more sugar.
• dip completely cooled doughnuts in the glaze and then decorate with your favorite sprinkles. set on wire racks until set and then eat and enjoy.