Tonight was the first time small group has met in my house since last May when we disbanded for the summer. Actually, I don't believe we qualify for the name "small group" anymore as our numbers seem to have grown to the point of looking more like a small church! There were 17 in attendance this evening and that leaves out one couple and one half of another couple who were unable to attend this week. I've seen first service at church have less people than the amount crammed into my house tonight!
Sherry was the designated snack bringer but I decided I'd use a captive audience of eaters to try out the pumpkin mini-donuts I've been wanting to bake since returning from New Haven. The donuts almost didn't get made when I wound up spending a big chunk of time this afternoon in a line at the local UPS place, only to find out they wanted EIGHTY SEVEN DOLLARS to mail Emily's featherweight science poster. Nothing to do but politely take back the unwieldy box, get in the car, and head to the post office where a "mere" 40 bucks was enough to send the poster on it's way to Yale. It's usually not my style to still be taking stuff out of the oven as guests arrive, though that's just about what ended up happening with my contribution to tonight's snack table.
I'm glad I went ahead with making the donuts. I'd forgotten how enjoyable it can be to watch people appreciate foods that veer wildly off the narrow path of accepted Stoops eats. It was downright gratifying to watch people pop a donut in their mouths and immediately want another because they tasted so good.
Other than the one Funston gobbled up as soon as it fell on the floor while I was taking them out of the pan, there was exactly one more left-over after the last guest filed out of my kitchen. With little more manners than Funston, I ate the lone left-over and then wished I'd done as one lady suggested and saved my little savory for morning tea.
Petite Pumpkin Spice Donuts
Makes 24 mini donuts
Recipe Courtesy of Blue Eyed Bakers
For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk
For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)
Preheat oven 350 F. Butter a mini donut pan and set aside.
In a bowl, mix flour, baking powder, salt and spices together and set aside.
In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter. The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes). Turn donuts out onto a wire rack and allow to cool for a few minutes.
While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.
*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container. Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.
You can also adapt this recipe for mini muffins. Just bake muffins for 10-12 minutes then follow the same procedure for coating.
Haha, love reading about Funston gobbling down a bite. Smart dog! Pumpkin donuts will always remind me of our Vermont adventure.
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