Wednesday, October 19, 2011

Pumpkin Donuts & Twice Baked Sweet Potatoes

I was into fall baking yesterday. I brought out the doughnut hole maker again:) These did not disappoint. I rolled some in cinnamon sugar and did a vanilla glaze with sprinkes on some too.

Baked Pumpkin Spice Donut Holes
Makes 20-24 mini muffins
For Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup low-fat milk
For Coating
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with baking spray or butter generously.
In a medium bowl, whisk together flour, baking powder, salt and spices (through cloves). In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Divide batter evenly among muffin cups. (Using a 2-tablespoon scoop will ensure uniform size.) Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.

These were excellent. I did half of them with just the topping and no nuts and the other half with no topping and just the nuts to make it a bit healthier. I also cut the butter in the sweet potatoes filling way down. I only did 2 potatoes and used 1 tbsp of I can't believe its not butter. I did them in the microwave as stated but used the "baked potato" feature. I think I do prefer my potatoes baked in the oven but this was a quicker option. These were delish!

Makeover Struesel Topped Sweet Potatoes
6 medium sweet potatoes
1/2 cup reduced-fat butter, melted
3 eggs, lightly beaten
1/4 cup unsweetened apple juice
1-1/2 teaspoons vanilla extract
3/4 cup packed brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1/4 cup reduced-fat butter, melted
Scrub and pierce sweet potatoes; place on a microwave-safe plate.
Microwave, uncovered, on high for 15-18 minutes or until tender,
turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop
out the pulp, leaving thin shells. In a large bowl, mash the pulp
with butter and eggs. Stir in juice and vanilla. Spoon into potato
Divide between two 13-in. x 9-in. baking dishes coated with cooking
spray. Combine the topping ingredients; spoon over top. Bake at
375° for 20-25 minutes or until a thermometer reads 160°.
Yield: 12 servings.

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