It is Day 2 of Pumpkin Week and today we are making pumpkin flavored donuts. These donut holes are small, so feel free to eat a couple without feeling any guilt! Besides, pumpkin is a vegetable, so they must be good for you!
Recipe yields 12 donuts
2 sticks unsalted butter
2 tsp almond extract
2 tsp vanilla extract
4 large eggs
1/4 cup honey
1/4 cup pumpkin puree
1/2 tsp salt
1/2 tsp baking powder
1 tbsp + 1 tsp pumpkin pie spice
1/2 cup sugar
2 tbsp cinnamon
Preheat the oven to 325 degrees. In a medium bowl, whisk butter with a hand mixer until light and smooth.
Add almond extract and beat for 30 seconds. Add vanilla extract, eggs, honey and pumpkin. Beat until well incorporated.
To the bowl, add salt, baking powder and pumpkin pie spice. Continue to mix well so everything is combined.
Pour the batter into a greased donut pan, donut hole pan or mini muffin pan (why not be creative with it?) Being the rebel I am, I chose the mini muffin pan for fun.
Place in the oven and bake for 12-15 minutes. The donuts are done when a toothpick comes out of the center clean. (As you will notice, mine are a little messy, the key here is not to overfill!)
While the donuts are in the oven, combine sugar and cinnamon in a small bowl. Mix well. Once the donuts are cool to the touch, toss in the sugar mix to coat.
These are best served right away! If you can't finish them all at once, store in an airtight container for later. Be a good friend/neighbor/sister/etc and try to share (I know they are delicious, but it isn't nice to hoard.) Enjoy!