The bake-a-thon continues in the Hungry Banker’s kitchen.
October has caught me off guard. I’m inching past my 10th month mark in London and embracing my first Fall. Each season has a different characteristic here, but Fall (or Autumn as more often referred to here) has been a totally different ball game. I spent the past 8 Falls either in New England or upstate NY, watching the world beautify as life transforms from Summer to Winter.
Starbucks starts serving Pumpkin Spice Lattes, cinnamon consumption doubles, everyone goes apple picking and some obnoxious coffee shops even start playing Christmas music. But the most prominent thing Fall brings to kitchens are pumpkins…
With the slightest reminiscence of Fall in New England, I baked these delicious Pumpkin Cinnamon Donuts this weekend…
Makes 40 Donut Rounds
1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
3/4 cup pumpkin puree
1/2 cup white sugar
1/2 cup milk
1/3 cups vegetable oil
1 egg
1 tsp vanilla extract
Coating:
1/4 cup butter, melted
1/2 cup white sugar
2 tsp cinnamon
Preheat oven to 180C/350F. Line a mini muffin tin with cupcake liners.
Sift together the dry ingredients: flour, baking powder, salt, nutmeg and cinnamon. In another bowl, whisk together pumpkin puree, sugar, milk, vegetable oil, egg and vanilla extract. Add wet ingredients to dry ingredients and gently stir together until combined.
Scoop about 1 tbsp of batter into each liner. Bake for 13-14 minutes. Let the donut rounds to cool. Once the donuts are cool, peel off the liners.
Combine sugar and cinnamon in a bowl. Brush each donut with melted butter and roll in sugar and cinnamon mixture.
The Hungry Banker 