Pumpkin Spice Donuts (baked)

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Everybody loves donuts.  Right?  I’ve heard people say they don’t like chocolate or there not a big fan of pizza.  But everybody loves donuts.  I know it.  The best thing and worst thing about donuts is that they are deep fried rings of carbs and sugar.  Soooo delicious and so bad for you.  That’s why we now have donut baking pans.  Because if it’s baked it’s good for you.  Like baked chips.  A total health food.  Okay, maybe not.  But taking out the deep fried aspect of the donut definitely helps.  I’ve also seen tons of paleo recipes for baked donuts which means they are SUPER healthy…I think.  Obviously I don’t know much about health fads, but I do know that donuts are awesome!

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Of course, I’m keeping with the Fall/Pumpkin theme here.  Third pumpkin recipe already!  One little pumpkin made me a pie and a whole batch of donuts!  Of course, canned pumpkin will do the trick as well.  These are super easy and super fun.  Chad says they tasted even better the next day.  So, keep in mind that you want to try to refrain from eating all of them in one night.  We only had two left by the end of the night after I made them.  So, I won’t judge you if you can’t do it.

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I just want to tell you in advance that there is a good possibility that my next recipe might also be donuts.  Just looking at this post is making me want more.

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P.S.  Special thank you to my brother and sister-in-law for getting these pans for my birthday!! 🙂

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RECIPE (adapted from Blue Eyed Bakers)

Donuts:

– 1 3/4 cups flour

– 1 1/2 tsp baking powder

– 1/2 tsp salt

– 1 1/2 tsp cinnamon

– 1/2 tsp ground nutmeg

– 1/8 tsp ground ginger

– 1/8 tsp ground cloves

– 1/3 cup vegetable oil

– 1/2 cup brown sugar, packed

– 1 egg

– 1 1/2 tsp vanilla extract

– 3/4 cup pumpkin (canned or from your own pumpkin puree)

– 1/2 cup milk

Topping:

– 1/2 cup butter, melted

– 1 cup sugar

– 2-3 T cinnamon

Preheat oven to 350 degrees F.  Grease donut pans.  Set aside.

In a medium bowl, whisk together flour, baking powder, salt, and spices.

In a separate bowl, whisk together eggs, pumpkin, sugar, vanilla, and milk.

Slowly add dry ingredients to wet ingredients and mix together. Don’t over-mix.

Spoon into donut pans.

Bake 9-12 minutes until spongey and baked through.

Combine cinnamon and sugar.  Melt butter in a separate bowl.  Before donuts are completely cooled, dip in melted butter and then again into cinammon sugar until completely coated.

EAT EAT EAT ENJOY 🙂

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