Do you have a favorite Christmas morning treat? One that’s easy, yet yummy? Monkey bread has always been our go-to, but this year we thought we might spice things up a bit and try making Cinnamon Sugar Pumpkin Donut Holes. This Saturday we are doing a trial run by baking up a batch. We want to make certain our new breakfast treat is as delicious as our old-stand-by. I mean, why make a change if it isn’t better than the original. Guess what? After sampling many, many, many, we have undoubtedly deemed them our newest Christmas morning breakfast treat. “Do-not” know why we didn’t make them sooner.
5 tablespoons melted butter
2 large eggs
1 cup sugar
1 cup pumpkin purée (canned pumpkin)
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups Unbleached White Whole Wheat Flour
1) Preheat the oven to 350°F. Lightly grease a mini muffin pan.
2) Beat together the butter, eggs, sugar, pumpkin, spice, salt, and baking powder until smooth.
3) Gently stir in the flour.
4) Spoon the batter evenly into the prepared pan, filling the cups almost full.
5) Bake the doughnuts for 10 minutes, or until a tester inserted into the center of one comes out clean.
6) Allow the pan to cool slightly. Loosen the edges of the doughnuts if necessary, and gently turn them onto a rack to cool briefly.
7) Grease the pan again, and bake as many more batches as necessary to use up the batter.
8) For sugar-coated doughnut holes, roll them in cinnamon-sugar while still warm.
9) For glazed doughnut holes, roll them in glaze once they’re completely cool.
Yield: 30 to 32 doughnut holes.
*recipe adapted from King Arthur Flour