So with the coming of Fall, of course I've been pinning all sorts of pumpkin deliciousness! And I just happened across this recipe for pumpkin donuts.....pumpkin donuts?! Yes, pumpkin donuts! Yum-o!!
I made big ones like this:
And little adorable mini ones like this:
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1/2 cup sugar
1 1/2 cups canned pumpkin
1 tsp vanilla
1 3/4 cup all purpose flour
2 tsp cinnamon (you can just do one, but I'm a little cinnamon crazy)
1/2 tsp ginger
1/8 tsp ground clove
1 1/2 tsp salt
1 1/2 tsp baking powder
1 cup semi-sweet chocolate ships
1/2 cup half & half or heavy cream
2 Tbsp salted butter
Preheat oven to 350 degrees. Spray donut pan with cooking spray. Blend together applesauce, eggs, sugars, pumpkin and vanilla. Add in the dry ingredients. Mix until smooth. Now for the next part, I totally recommend doing it this way. The batter is very thick and would be hard to spoon into your pan, especially if you're doing mini donuts. So what you do is spoon the batter into a ziploc bag. Then cut off the corner of the bag with scissors. Now just squeeze your batter into your pans. I did it this way and it was a BREEZE! Bake for 9-11 minutes.
While the donuts are baking make your glaze. Get out a small saucepan, add all the glaze ingredients and melt together. You should have a shiny delicious pan of chocolate glaze. Try not to eat it all before the donuts come out of the oven.
Let the donuts cool when you take them out of the oven, if you're patient. If you're not, ahem, at least wait until you can pick them up without burning your fingers, and dip the tops into the warm chocolate glaze. Immediately sprinkle with toppings of your choice. Devour.
Original recipe found here.