Donuts are delicious any time of year, but fall flavors can really amp them up.
Alex Daynes shares three recipes for your favorite fall tastes.
Find more of Alex’s recipes on her website, www.myownmealplan.blogspot.com or on Instagram, @myownmealplan
Baked Pumpkin Spice Donuts
1 15 oz (1 3/4) cup can of pumpkin
½ cup vegetable oil
3 large eggs
1 ½ cups granulated sugar
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground allspice
1½ teaspoons salt
1½ teaspoons baking powder
1¾ cups + 2 Tablespoons all purpose flour
Cinnamon Spice Topping
1/2 cup butter, melted
1 cup of sugar
2 Tablespoons of pumpkin pie spice
1 teaspoon cinnamon
Yields 12 Donuts
Preheat oven to 350 degrees. Prepare your donut pan with cooking spray.
In a medium bowl, mix whisk together the canned pumpkin, vegetable oil, eggs and granulated sugar.
In another bowl, mix together the spices, the salt, the baking powder and the flour.
Mix together the wet ingredients with the dry ingredients, mixing well. (I use my stand mixer).
Using a spoon or a piping bag (I use a ziplock bag and remove the corner), fill each donut well with about a quarter cup of batter or so. You want them about ¾ full.
Bake in a preheated 350 degree oven for 15 minutes or until a toothpick inserted in the donut comes out clean.
Remove from oven and allow to cool for 5 minutes in the pan.
Remove the donuts and place on a cooling rack to continue cooling.
Next, dip the baked donuts into melted butter and roll in pumpkin pie sugar mixture.
Caramel Apple Donuts
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
2 1/4 teaspoons cinnamon , ground
1/4 teaspoon nutmeg , ground
1/4 cup unsalted butter , melted
1 large egg
1/2 cup granulated sugar
1/4 cup milk
1/2 cup unsweetened apple sauce
3/4 cup green apple , peeled and grated (about 2 medium)
Caramel Topping
11/2 cups melted Peter’s Caramel
Yields 12-15
Preheat oven to 375°F.
In a large bowl whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
In another bowl, stir together melted butter, eggs, sugar, buttermilk and applesauce, stir in fresh apple.
Add flour and stir until just combined.
Spoon batter into a large gallon ziplock bag, seal and snip the corner off one end.
Squeeze mixture into the cavities of a donut pan lightly sprayed with non-stick baking spray. Fill each cavity ¾ way full.
Bake for 12 to 14 minutes, until tops of the donuts spring back slightly when touched, and bottoms of donuts are a light golden brown.
Let cool 5 minutes before removing from pan.
Melt Peter’s Caramel in saucepan over low heat until smooth.
Dip each cooled donut into the caramel sauce, about halfway, shaking off any excess caramel.
Transfer to a cooling rack and top with peanuts; repeat with remaining donuts.
Cran-Orange Protein Donuts
½ cups apple sauce
1/2 cup honey
1/2 cup sugar in the raw or sugar alternate
1 scoop vanilla protein powder
2 whole eggs
1 Tablespoon orange zest
1 drop orange essential oil
1-⅔ cup kodiak cake mix flour, whole wheat flour, almond flour, coconut flour etc.
1-¼ teaspoon baking powder
¼ teaspoons salt
½ cups milk
½ cups chopped fresh cranberries
For the Glaze:
1 cup powdered sugar
½ Tablespoons orange zest
3 Tablespoons milk
Yields 12Preheat oven to 375.
In a mixing bowl, combine apple sauce, honey, sugar alternative, protein powder, and eggs.
Add in orange zest, flour, baking powder, salt, and milk.
Finally, fold in chopped cranberries.
Place batter in a gallon sized ziplock bag, cut off the corner, and pipe into prepared donut pans.
Bake for 10-12 minutes, until tops are golden brown.
Allow donuts to cool for 5 minutes in the pan after removing from oven, then transfer to a cooling rack and cool completely.
While cooling, prepare the glaze. Whisk together powdered sugar, orange zest, and milk until smooth. *Orange food color is optional.
Dip each donut in glaze, and serve.
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