Tuesday, April 28, 2020

Lambing Season Party Day 2


Welcome to Day 2 of our 
Lambing Season Party

This Year We Are Changing Things Up A Bit!

We All Need Memories, Events & Fun
To Look Forward To....So...
We Are Celebrating All The Seasons To Come!
One Each Day!

TODAY 
HELLO AUTUMN

NEW TO OUR BLOG PARTIES?

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THAT WAY YOU CAN ORDER AS MANY TIMES AS YOU LIKE DURING THE WEEK!
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Pumpkin Cinnamon Sugar Donuts
By: Baker By Nature 



  • Traditional version:
  • 1 cup + 1/4 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup *pumpkin pie puree
  • 2 1/2 tablespoons unsalted butter, melted
  • 1/2 cup milk (I used whole, but any type will do)
  • For the Cinnamon sugar coating:
  • 3 tablespoons unsalted butter, melted
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon
  • Vegan version:
  • 1 cup + 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup *pumpkin pie puree
  • 2 1/2 tablespoons coconut oil, melted
  • 1/2 cup almond milk
  • For the Cinnamon sugar coating:
  • 3 tablespoons coconut oil, melted
  • 1 cup sugar
  • 1 1/2 tablespoons cinnamon

    • Instructions

    Traditional version:

    1. Preheat oven to 350 degrees (F).
    2. Generously grease a doughnut pan; set aside.
    3. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
    4. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
    5. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
    6. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
    7. These donuts are best eaten the day they are made.
    8. Vegan version:
    9. Preheat oven to 350 degrees (F).
    10. Generously grease a doughnut pan; set aside.
    11. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
    12. Gently fold the wet mixture into the dry mixture - don't over mix!
    13. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
    14. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
    15. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
    16. These are best eaten the day they are made.




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