Pumpkin Doughnuts (Babycakes Cake Pop Maker)

These pumpkin doughnuts are the perfect choice for an autumn get-together, say Kathy Moore and Roxanne Wyss, authors of The Big Book of Babycakes Cake Pop Maker Recipes.

Tips

Refrigerate leftover canned pumpkin purée in an airtight container for up to 1 week, or freeze it for up to 3 months. Thaw overnight in the refrigerator, then stir well and use it to bake another batch of doughnuts.

While they’re still hot, coat the doughnuts in a Cinnamon Sugar Topping or confectioners’ (icing) sugar. Then transfer to the rack to cool.

1 cup            all-purpose flour            250 mL

11⁄2 tsp            baking powder            7 mL

1 tsp            pumpkin pie spice            5 mL

1⁄4 tsp            salt            1 mL

1⁄4 cup            packed brown sugar            60 mL

1⁄2 cup            canned pumpkin purée             125 mL

            (not pie filling)

2 tbsp            unsalted butter, softened            30 mL

1            large egg, at room temperature            1

1 tbsp            milk            15 mL

1⁄2 tsp            vanilla extract            2 mL

            Nonstick baking spray

1.            In a small bowl, whisk together flour, baking powder, pumpkin pie spice and salt. Set aside.

2.            In a medium bowl, using an electric mixer on medium-high speed, beat brown sugar, pumpkin and butter for 1 minute or until fluffy. Beat in egg, milk and vanilla until blended. Add flour mixture and beat on low speed until moistened.

3.            Spray cake pop wells with baking spray. Fill each well with about 1 tbsp (15 mL) batter.

4.            Bake for 4 to 6 minutes or until a tester inserted in the center comes out clean. Transfer doughnuts to a wire rack to cool.

5.            Repeat steps 3 and 4 with the remaining batter.

If Baking in the Rotating Cake Pop Maker: In step 4, bake for 1 minute. Rotate and bake for 2 to 3 minutes. Rotate back before testing for doneness. Continue with step 4.