Pumpkin is the flavor of choice for the fall season that might have some kids turning up their noses.
Staci Lane has a roundup of Fall’s best donut flavors your kids are sure to love.
To learn more about Staci and her cooking classes visit spoonandspatula.net
Pumpkin Doughnuts
½ c. vegetable oil
3 large eggs
1 ½ c. sugar
1 ½ c. canned pumpkin
1 ½ tsp. pump. pie spice
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ¾ c. flour
2 TB flour
Preheat oven to 350 degrees. Combine all ingredients in mixing bowl except flour. Beat well; add flour and mix again. Spray the doughnut or muffin pans with cooking spray. Fill pans ¾ way full.
Bake time:
Large Doughnut pan 15-20 minutes
Large Muffin pan 20-25 minutes
Mini Doughnut pan 5-10 minutes
Mini Muffin pan 10-15 minutes
Remove from oven and let cool slightly. While still warm place doughnuts in a ziploc bag filled with cinnamon and sugar. Gently shake until doughnut is coated.
Mini Vanilla Doughnuts
2 c. flour
¾ c. sugar
2 tsp. baking powder
½ tsp. salt
¾ c. buttermilk
1 tsp. vanilla
2 eggs
2 TB butter, melted
For the Vanilla Glaze
1 c. powdered sugar
1 TB milk
½ tsp. vanilla
Food coloring
Preheat oven to 425 degrees F. Spray donut pan with nonstick cooking spray. In large mixing bowl, sift together flour, sugar, baking powder and salt. Add buttermilk, eggs, vanilla extract, and butter and beat until just combined. Tip: Putting the donut batter into a piping bag will make it easier to fill the donut cavities without a mess. Fill each donut cup approximately half full. Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4-5 minutes before removing. For the Vanilla Glaze: In small bowl, stir together sugar, milk and vanilla extract until sugar is completely dissolved. Add food coloring and stir. Add toppings.
Find more recipes at www.spoonandspatula.net.
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