so i am really sorry if you don't like pumpkin because this is another pumpkin recipe. i can't help it.
i saw this recipe on one of my favorite sites: confessions of a cookbook queen. i love her and knew i had to make these asap. i am really trying not to bake as much right now but it is so hard because all i want to do is bake! anyway, i had some leftover pumpkin so i decided to go ahead and make these.
i figure they are baked so they have to be better for you than deep fried, right?
pumpkin doughnuts + printable version
--confessions of a cookbook queen
1 can pure pumpkin (15 oz)
1 1/2 tsp pumpkin pie spice
1 tsp cinnamon
1 cup light brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups flour
2 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1 stick of butter, melted
1 cup sugar + 1/2 Tbsp cinnamon, mixed together
preheat oven to 425. spray donut mold(s) with nonstick spray.
in a medium saucepan, bring pumpkin, pumpkin pie spice, and cinnamon to a simmer until puree thickens and starts to stick to the bottom of the pan.
carefully pour the hot puree into a large mixing bowl. whisk in brown sugar and vegetable oil. beat in eggs.
in another bowl, whisk together flour, baking soda, baking powder, and salt. whisk this into the pumpkin mixture until just combined.
fill each donut mold about 3/4 full.
bake doughnuts for about 5-8 minutes, or until the tops springs back when lightly touched.
turn out of pan and let cool for a little bit. dip into butter and roll in cinnamon sugar.
i found another amazing pumpkin recipe. i could seriously eat a pumpkin treat every day. so so good. this recipe is really easy which i love. i have another recipe i have made for pumpkin cream cheese muffins which are more "homemade" and definitely take more time. however, these may be my new favorite. they are so soft and light...
ahhh - i could eat them all! which is bad news, especially since matt doesn't really care for much pumpkin. oh well...more for me, i guess =)
pumpkin cream cheese cupcakes + printable version
--kraftfoods.com
1 pkg of spice cake
1 pkg of instant vanilla pudding mix (4 serving box)
1 cup canned pumpkin
+ whatever the spice cake recipe calls for on the box (i needed a couple eggs, some water, and vegetable oil)
8 oz pkg of cream cheese, softened
1/4 cup sugar
1 egg
preheat oven to 350. line cupcake tins with 24 liners.
in a large bowl, prepare cake batter according to directions on box. blend in pudding mix and pumpkin.
spoon mix into prepared liners.
in a large bowl, whip cream cheese until creamy. add egg and sugar until blended. drop spoonfuls of cream cheese mixture on top of pumpkin batter.
bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean. cool in tins for five minutes. remove and place on cooling racks until completely cool.
if you know anything about me...
you should know that i am addicted to pumpkin.
when there was a "shortage" this past year and i wasn't able to get my cans of pumpkin...i almost had a melt down. i wasn't sure what i was going to do when fall came around.
to me...fall = pumpkin.
thankfully, pumpkin is back on the shelves! was there really even a shortage?
i have already made a handful of pumpkin baked goods so far. pumpkin top muffins...so delish! pumpkin brownies...i forgot to get pictures! and today, i made pumpkin cinnamon rolls for the first time. a while back, my friend, jenna gave me a page out of a magazine and asked me to make the pumpkin cinnamon roll recipe. i bought all the ingredients but for some reason never got around to making them. today, while i was going stir crazy in the house, i realized i had some leftover pumpkin in the fridge and decided this would be a perfect day to try out the rolls.
i'm glad i did.
pumpkin cinnamon rolls + printable version
-- recipe from taste of home magazine, october & november 2008
dough:
2 T active dry yeast
1/2 c warm water (110-115 F)
4 eggs
1 c shortening
1 c canned pumpkin
1 c warm milk (110-115 F)
1/2 c sugar
1/2 c packed brown sugar
1/3 c instant vanilla pudding mix
1/3 c instant butterscotch pudding mix
1 t salt'
7-8 c flour, divided
filling:
1/4 c butter, melted
1 c packed brown sugar
2 t ground cinnamon
icing:
3 T water
2 T butter, softened
1 t ground cinnamon
2 c powdered sugar
1-1/2 t vanilla extract
in a large mixing bowl, dissolve yeast in warm water. add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups of flour. beat until mixture becomes smooth. stir in enough flour to make a soft dough...don't over flour. dough will be sticky.
knead dough for 6-8 minutes with mixer or by hand until smooth and elastic. place in greased bowl, turning once to grease top. cover and place bowl in a warm place. let rise until doubled. about one hour.
punch down down; divide in half. roll each portion into a 12 in x 8 in rectangular. brush melted butter on each section. combine brown sugar and cinnamon. sprinkle over butter.
roll up jelly role style, starting with the long side; pinch seams to seal. cut each roll into twelve slices. place rolls into two greased 9 in x 13 in pans. cover and let rise until doubled. about thirty minutes.
bake at 350 degrees for about 22-28 minutes or until golden brown.
in a small bowl, mix softened butter, cinnamon, and water. add powdered sugar and vanilla. beat until smooth.**i added some more milk to make the icing more spreadable/thinner.
spread over rolls. serve warm.
