Usually, I make this with my students around “D” week and read If You Give a Dog a Donut! How do you spell donut anyway? Or, we will make it during “I” week, and I will read Imogene’s Antlers. If you are unfamiliar, she grows antlers, and they hang donuts/doughnuts on her horns. Cute book!
I always try to incorporate healthy eating in my classroom. We try to eat the “colors of the rainbow” everyday, which are all fruits and vegetables. And even though these doughnuts taste sinful, they are actually pretty healthy.
The children love them… plus the extras go pretty fast in the school’s kitchen after I leave them!!
I tried these out on my own family and they were also a hit. I got the original recipe from two Pinterest recipes, which sometimes are hit or miss. These were both hits, but I put my own twist on these!!
These are baked, even though they do not taste like it, so you definitely need to invest in these inexpensive puppies. Preheat oven to 350 degrees and spray these liberally with non-stick spray.
Mix the dry ingredients in a bowl.
In a separate bowl, mix the eggs, oil, sugars, vanilla and spices.
Add the pumpkin and sour cream. Mix some more.
Slowly add the dry ingredients to the wet ingredients, mixing in intervals. This prevents it flying everywhere!
Either pipe or spoon batter into pans, filling almost to the top.Bake for between 12-15 minutes. In my oven, it is exactly 13 minutes. To test for doneness, stick a toothpick in the middle of one. If it comes out clean, they are done!
Let them cool for a few minutes and then throw into cinnamon-sugar mixture and you are done!
(makes around 14 donuts)
1 3/4 cups flour + 2 Tbsp.
1 3/4 tsp. baking powder
1 1/4 tsp. salt
1/4 tsp. pumpkin pie spice
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
3/4 tsp. cinnamon
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 cup vegetable oil
3 large eggs
1 1/2 tsp. vanilla
1/4 cup light sour cream
1 1/4 cup canned pumpkin puree
1/3 cup granulated sugar
1 1/4 tsp. cinnamon
Preheat oven to 350 degrees. Spray donut pans with non-stick spray. In a bowl, mix the dry ingredients. In a separate bowl, mix the eggs, oil, sugars, and vanilla. Add the sour cream and pumpkin. Mix well. Slowly add the dry ingredients to the wet ingredients. Pipe or spoon mixture into pans, filling almost to the top.
While the donuts are baking, shake the sugar and cinnamon together in a zip-lock bag.
Bake the doughnuts for 12-15 minutes. Cool for a few minutes then put in zip-lock bag and shake in cinnamon-sugar topping, coating well.
These are a great after-school snack or a great breakfast treat! I love dunking them into my cup of coffee!
*You can buy donut pans here!