My parents are in Puerto Vallarta this week. They go every year at the end of October. I know they had plans to zip-line and they always have plans to enjoy a margarita or two. On the beach. In hot, gorgeous, Mexico weather. Sigh..
Since I’m not in Puerto Vallarta sipping a cocktail on the beach or zip-lining through nature, I sooth my here-comes-winter blues with things like pumpkin, baked apples, and doughnuts. Us Midwesterners learn how to cope with the unfavorable changes in seasons and weather. And often, that’s in the way of food.
In my defense, it’s been quite a few weeks (months?) since I last baked doughnuts. With weekends away and work, lavish weekend breakfasts have been far and few between. So last Sunday, I did treat Mr. P and myself to these Pumpkin Spice Donuts with Chocolate Glaze. I had had my eye on the recipe for quite some time!
…Quite possibly the best eats of the weekend!
2 cups all-purpose flour
2/3 cup sugar
2 Tbsp unsalted butter (I used Melt)
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp salt
2/3 cup canned pumpkin
2 Tbsp fat-free milk
2 tsp vanilla
4 oz semi-sweet chocolate chips
1 1/2 tsp canola oil
Preheat the oven to 400 degrees. Spray a donut pan with non-stick cooking spray.
In a large mixing bowl add the flour, sugar, and butter and mix until the butter is incorporated (a pastry cutter works well). Add in the baking powder, spices, and salt and mix well.
In a medium bowl, combine the pumpkin, milk, eggs, and vanilla and whisk to incorporate. Mix wet ingredients into the dry until a thick dough forms.
Place the batter in a ziplock bag and snip off the end. Pipe the batter into the donut pan filling the pan 3/4 of the way full.
Bake for 8-12 minutes or until the donut springs back when touched. Remove from oven and let cool 3 minutes then transfer to a wire rack.
To make the glaze, melt the chocolate and oil in the microwave for ~30 seconds, adding more time if needed. Stir until smooth.
Dip the donuts into the chocolate glaze and top with sprinkles. Let the donuts sit for 15 minutes until the chocolate hardens. Store in an air tight container for up to 2 days. Yield: 16 small donuts.
Nutrition Information (per donut): 136 calories; 3.9 g. fat; 27 mg. cholesterol; 213 mg. sodium; 23.6 g. carbohydrate; 0.9 g. fiber; 2.9 g. protein
Result: Soft, pumpkin doughnuts dipping in a simple chocolate glaze and finished off with sprinkles. These were simple to make and perfect for the upcoming Halloween holiday! And certainly kid-approved! These weren’t whole wheat or as low-calorie as some of the recipes I’ve tried. They were, however, worth every last calorie in every bite. These kept well in the fridge for several days, too! Enjoy!