Monday, November 11, 2013

Baked Pumpkin Doughnuts



These are the easiest doughnuts I've ever made -- you could whip them up on a Sunday morning before church or, if you're really quick, on a weekday before school. My friends were passing this recipe for Betty Crocker's Baked Pumpkin Doughnuts around Facebook last fall.

I baked mine in my Pampered Chef Silicone Floral Cupcake Pan. The photos didn't turn  out well enough for you to see the cool designs.

BAKED PUMPKIN DOUGHNUTS

2
cups Bisquick® Complete pancake & waffle mix
1
teaspoon pumpkin pie spice
1/3
cup milk

1/3cup canned pumpkin (not pumpkin pie mix)
1
tablespoon real maple or maple-flavored syrup
1
teaspoon vanilla
1/4
cup sugar
1
teaspoon ground cinnamon
2
tablespoons butter, melted

Heat oven to 425°F. Spray mini doughnut pan with cooking spray.


In medium bowl, stir together Bisquick mix, pumpkin pie spice, milk, pumpkin, syrup, and vanilla 
with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.Meanwhile, in small bowl, mix sugar and cinnamon.
Dip tops of doughnuts in melted butter, then dip in cinnamon-sugar. Serve warm.

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