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Pumpkin Donut Holes
Ingredients:
For the Donut Holes:
1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pumpkin puree
1/2 cup milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
1/2 cup sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or donut hole pan.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Combine Wet Ingredients: In a separate bowl, mix together the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fill the Pan: Spoon the batter into the prepared pan, filling each cavity about 3/4 full.
Bake: Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Coating: While the donut holes are baking, mix together the sugar and cinnamon in a small bowl. Melt the butter in a separate bowl.
Coat the Donut Holes: Once the donut holes are done baking, let them cool for a few minutes. Then, dip each donut hole into the melted butter, followed by rolling it in the cinnamon sugar mixture until fully coated.
Serve: Enjoy these delicious pumpkin donut holes warm or at room temperature.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
#pumpkin cake donut #pumpkin filler dish #pumpkinpie #bakedpumpkin #pumpkinpiebites
Kcal: 90 kcal per donut hole | Servings: 24 donut holes