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Baked Pumpkin Doughnuts with Vanilla Bean Cinnamon Glaze. Only 93 calories PER doughnut!
1. Preheat your oven to 350 F.
2. In a large bowl (I used our KitchenAid mixer bowl) cream the sugars, butter, and pumpkin puree until just combined.
3. Add in the eggs, milk, and vanilla extract. Mix until combined.
4. Now add in the dry ingredients, flour, nutmeg, cinnamon, baking soda, baking powder, and salt. Mix until all of the dry ingredients are incorporated into the wet. Don’t over mix because tough doughnuts aren’t AWESOME!
5. Spray your doughnut pan (recipe makes roughly 18 so you may need to do this in 2 batches unless you have 2 pans) with olive oil or cooking spray.
6. This is the fun part. Get all of that batter into a quart sized plastic bag and try to get some of the air out of the bag before you seal it. Snip off a small corner of the bag and carefully pipe the batter into the pan. Basically you’re piping a circle. Do not pipe in TOO much (hence the snipping of a SMALL corner of the bag) because they do puff up.
7. Bake in the preheated oven for 10 minutes.
8. While the tasty doughnuts are baking, mix the glaze ingredients into a bowl. Bam. Glaze is ready.
9. When your timer goes off, get the doughnuts out of the pan and place them onto a wire rack. Wipe the pan with cloth or paper towel and re-spray with oil of choice and get the next batch into the oven.
10. Dip the TOPS of the doughnuts into the glaze and let cool (or shovel into your mouth) on a wire rack.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!