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A HEALTHIER BAKERY

the bakery across the street from my house went out of business, and i have never wanted a donut more than i do now.  although to be honest i never went there because their cake donuts were like 600 calories just for one- which is not really worth it to me since you can make donuts that are so much better at home.

my favorite are the cake donuts and these really hit the spot.
i know i probably should have posted this recipe around thanksgiving when canned pumpkin was like 75 cents a can but i hope you still enjoy these because they are amazing.

Pumpkin Doughnuts 

2 cups flour
3/4 cup splenda's (or regular) brown sugar (do NOT pack down)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp cornstarch
3 tsp pumpkin pie spice
1 tsp cinnamon
3/4 cup canned pumpkin
1 1/4 cup milk
1/4 cup butter
1 1/2 tsp vanilla
1 tsp apple cider vinegar

Preheat the oven to 375 degrees.

In to a medium bowl add flour, baking powder, baking soda, cornstarch, pumpkin pie spice, cinnamon, then add in the brown sugar.
then pour pumpkin, milk, vanilla, margarine, & vanilla and whisk until mixed somewhat smooth but still thick. (don't overmix or it won't rise right)
Add the apple cider vinegar & carefully fold it in until just mixed.

If you have a donut pan or mini bundt pan fill them half way (donuts will rise at least half their size)
Bake them for 10 minutes, or until golden brown.



*** if you plan to use icing- do it while they are still warm.

*** If you do not have a donut pan (like my sister *cough*cough*) then you can use a cookie sheet lined with parchment paper and call them pumpkin cake cookies.



contents: celery, carrot sticks, cucumber, peppermint, pumpkin donut, left-over oreo pudding and a cup of instant soup. 

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