Excerpted from The Big Book of Babycakes™ Cake Pop Maker Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.
Pumpkin Doughnuts page 98
Makes 20 to 22 doughnuts
These pumpkin doughnuts are the perfect choice for an autumn event.
Refrigerate leftover canned pumpkin purée in an airtight container for up to 1 week, or freeze it for up to 3 months. Thaw overnight in the refrigerator, then stir well and use it to bake another batch of doughnuts.
While they’re still hot, coat the doughnuts in a Cinnamon Sugar Topping or confectioners’ (icing) sugar. Then transfer to the rack to cool.
1 cup all-purpose flour 250 mL
11⁄2 tsp baking powder 7 mL
1 tsp pumpkin pie spice 5 mL
1⁄4 tsp salt 1 mL
1⁄4 cup packed brown sugar 60 mL
1⁄2 cup canned pumpkin purée 125 mL (not pie filling)
2 tbsp unsalted butter, softened 30 mL
1 large egg, at room temperature
1 tbsp milk 15 mL
1⁄2 tsp vanilla extract 2 mL
Nonstick baking spray
- In a small bowl, whisk together flour, baking powder, pumpkin pie spice and salt. Set aside.
- In a medium bowl, using an electric mixer on medium-high speed, beat brown sugar, pumpkin and butter for 1 minute or until fluffy. Beat in egg, milk and vanilla until blended. Add flour mixture and beat on low speed until moistened.
- Spray cake pop wells with baking spray. Fill each well with about 1 tbsp (15 mL) batter.
- Bake for 4 to 6 minutes or until a tester inserted in the center comes out clean. Transfer doughnuts to a wire rack to cool.
- Repeat steps 3 and 4 with the remaining batter.
If Baking in the Rotating Cake Pop Maker: In step 4, bake for 1 minute. Rotate and bake for 2 to 3 minutes. Rotate back before testing for doneness. Continue with step 4.
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