Dean and I really have the best of all worlds. We get to live in New York City, the most amazing city in the world, and frequently visit our families in Miami (the best place to escape while NYC is throwing it’s annual winter tantrum) and in New England which is currently painted orange and yellow with the foliage.
This weekend we hiked Connecticut’s Candy Mountain – not the real name, but what my nephew’s know it as since there is an abundance of candy that magically appears along the paths – (note: we don’t bribe our children, we encourage them to continue on with sugar).
Fall in New England also calls for cider and donuts. We tackled the latter with an easy recipe for baked pumpkin donut holes. I loved this recipe because no fancy equipment was needed. Though the original recipe called for donut pans and pastry bags, we made do with what we had and they turned out perfect.
- for the donuts:
- 1¾ cup all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ½ cup milk
- for coating:
- ¼ cup unsalted butter, melted
- ⅓ cup sugar
- ½ – 1 tablespoon cinnamon
- Preheat oven to 350º F. Butter a mini-muffin pan and set aside.
- In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.
- In a large bowl, whisk oil, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, do not over mix batter.
- Using a mini ice-cream scoop or a tablespoon as a scoop, drop 1 scoop of batter in the cup (about halfway filled). Bake for 11-13 minutes, until donuts spring back when gently pressed. Turn donuts onto a wire each and allow to cool for a few minutes.
- While the donuts are cooling, melt the butter in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with butter and roll in cinnamon sugar mixture. Serve immediately.
- **You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until day of serving or they will get soggy**