File Under: Make This Weekend!

10.18.13

So you know those powdered sugar-cinnamon doughnut holes from Dunkin' Donuts??  They were always my favorite kind growing up and bring me back to Sunday mornings, where I cared more about the breakfast treat than learning about Jesus--sorry Dad!

Taking cue from this recipe, I made a few little tweaks and created an easy weekend (hell weekday!) fall treat.  They'll be a crowd-pleaser, I promise!

For the doughnuts:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/3 cup applesauce
• 1/2 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup canned plain pumpkin (not pumpkin pie)
• 1/2 cup milk

For the coating:

• 4 tablespoons butter, melted
• 2/3 cup powdered sugar
• 2 tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees. Prepare a muffin tin by spraying with non-stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice in a medium bowl.
3. Whisk together the applesauce, sugar, egg, vanilla, canned pumpkin, and milk in a separate large bowl.
4. Mix the flour mixture with the pumpkin mixture until just combined.
5. Scoop approx. 1 tablespoon of batter into each muffin cup. 
6. Bake for 10-12 minutes or until a toothpick inserted in the middle comes out clean. 
7. Prepare the coating: Pour the melted butter in a bowl. Mix together the sugar and cinnamon in a separate bowl.
8. Remove the doughnuts from the muffin tin and roll in the melted butter. Next, roll the doughnut in the sugar mixture.
9. Repeat.
10. Serve warm or at room temperature.
11. Try and only eat one....nah eat 5!

 Happy Friday!