You can find this recipe all over the blogosphere as donuts, and donut muffins. I adapted the recipe from babycakes slightly. I like to substitute some white flour with a bit of whole wheat flour. I also use unsweetened applesauce in place of the oil whenever I can. Don't get me wrong, I wouldn't exactly call these puffs healthy, but I feel like small changes can help a bit.
I whipped these babies up one night when I was feeling a bit stressed and irritable. I needed something to take my mind off my troubles. These were quick and easy, and they hit the spot with a cup of coffee. They were also a good incentive for my kiddos to finish their homework!
When in need of some good old comfort food, make some pumpkin spice donut puffs and get your fall on!
Pumpkin Spice Donut Puffs
adapted from babycakes
1¾ cups flour (I used 1 c all purpose flour, and 1 c whole wheat flour)
1½ teaspoons baking powder
½ teaspoon salt
1½ teaspoon pumpkin pie spice
1 teaspoon cinnamon
⅓ cup unsweetened applesauce
½ cup brown sugar
1 egg
1½ teaspoon vanilla extract
¾ cup pumpkin (canned)
½ cup milk
½ cup melted butter
⅔ cup sugar
3 tablespoons cinnamon
In a small bowl, mix together flour, baking powder, salt, pumpkin pie spice and cinnamon and set aside. In a larger bowl, us an electric mixer to combine the applesauce, brown sugar, egg, vanilla, pumpkin and milk.
Pour dry ingredients into liquid ingredients and stir until moistened. Do not over mix.
Drop by rounded mounds into a muffin tin (sprayed with cooking spray). Bake about 4 to 5 minutes or until a toothpick inserted into "puff" comes out clean.
Melt butter in a small bowl and combine the sugar and cinnamon in a zipper bag.
While donuts are still hot, dip each one in melted butter, then shake in the cinnamon-sugar mixture to add topping.
