clearly, my food is having an identity crisis.
baked doughnuts?
drop doughnuts?
what is this???
this is what happens when one pumpkin-obsessed carb-lover decides she needs to make a more every day friendly doughnut.
this is also what happens when i do not have biscuit cutters or a doughnut pan handy.
voila!
you can’t approach these little guys with “doughnut, doughnut, doughnut…” on the brain. first of all, these are cake doughnuts, like the little mini powdered sugar or chocolate covered things you get in the hostess packs when your a kid. they’re denser and more hearty than their deep-fried, krispy-kreme counter parts.
second of all, these guys are the identity crisis stricken college freshmen of the cake doughnut world.
they hung out with the cookie crowd for a little while, so they kinda picked up on some cookie tendencies.
then they decided cookies weren’t cool enough, and went to chill with the muffins.
but then they met the muffins gorgeous older sister, the cupcake, and left muffin in the dust.
cupcake introduced these guys to doughnut and the rest is history.
and there you have it. one part cookie. one part muffin. one part cupcake. one part doughnut. all parts delicious.
baked.pumpkin.spice.drop.cake.doughnut.
you can thank me later.
baked pumpkin spice drop cake doughnuts with spiced browned butter glaze
you will need…
3/4 cup light brown sugar, packed
2 large organic, free-range eggs
1 cup of pumpkin
1/4 cup organic milk
2 TBSP coconut oil, melted
1 1/2 cups whole wheat pastry flour
1/3 cup unbleached all purpose flour
2 TBSP coconut flour
1 1/4 cup brown rice flour
2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp pure vanilla extract
2 TBSP 100% real maple syrup
1 tsp stevia
preheat oven to 350 degrees.
whip together eggs and brown sugar till light and fluffy. add pumpkin, milk, and oil and mix well. slowly add in flours, spices, vanilla, syrup and stevia, mixing well after each.
drop by soup spoonfulls onto a greased cookie sheet and bake for 8-10 minutes, until golden brown and spongy to touch.
makes 24 drop cake doughnuts.
for the glaze you need…
1 whole honkin’ stick of butter
1 TBSP stevia
1/4 cup confectionery sugar
1/4 powdered nonfat milk
1 1/2 tsp ground nutmeg
a pinch of sea salt
brown the butter in a medium sized pot over medium high heat. remove from heat and whisk in stevia, sugar, milk and nutmeg till thoroughly combined. drizzle over cooled doughnuts.
definitely better served with warm, organic milk with 1 TBSP local honey, 1 tsp cinnamon and 2 tsp carob stirred in.
or hot coffee.
but that last one goes without saying.
