Wednesday, March 27, 2013

Daring Bakers' March 2013 Challenge: Hidden Veggies

Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Pumpking Doughnut Puffs

  • All Purpose Flour- 1 3/4 cups
  • Baking Powder- 2 tsp
  • Salt-1/2 tsp
  • Pumpkin Pie Spice-1 tsp
  • Cinnamon-1 tsp
  • Vegetable Oil-1/3 cup
  • Brown Sugar- 1/2 cup
  • Egg-1
  • Vanilla Extract- 1 tsp
  • Pumpkin Puree-3/4 cup
  • Milk-1/2 cup
  • For Cinnamon Sugar Coating
  • Melted Unsalted Butter-1 stick
  • Sugar- 2/3 cup
  • Cinnamon-2 tbsp
  1. Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
  2. Combine the first five dry ingredients in a bowl and whisk.
  3. In a separate bowl, mix the oil, brown sugar,egg,vanilla, and pumpkinMix well.
  4. Pour the liquid into the dry ingredients and blend until combined. Don’t over mix.
  5. Fill a mini muffin tin up with batter almost to the top of each cup. Bake for about 10-11 minutes or until a toothpick comes out clean
  6. For the Cinnamon Coating
  7. Melt a stick of butter in a small bowl.
  8. In another small bowl, mix the sugar and the Cinnamon.
  9. While the donuts are still warm, dip them first in the melted butter and then roll them in the Cinnamon Sugar mixture.
  10. Place on waxed paper or cooling racks to finish cooling.
  11. Enjoy!