Donuts can be sugary sweet and sometimes fall under the category of a dessert rather than a breakfast item. Try these baked pumpkin donuts that you can easily make the dough in a blender. And if you want to pump up these bad boys, top them with some maple cream cheese icing – it’s delicious, I promise you!
November 8th. A day that will finally bring an end to what seems like the longest election ever. Regardless of where you stand, ‘donut’ forget to vote today!
I won’t even get into the ugly details of moving and becoming a new resident in a new state during the final weeks of voters registration. It’s not fun and it normally doesn’t work out in your favor – or my favor, to be exact. So instead I’m going to share with you a delicious little breakfast item that you can take with you to your polling place this morning. Or you can just save this recipe as a little treat for the weekend.
Making donuts in the blender is a lifesaver to me. It leaves me with little cleanup and I always keep my blender within arms reach. Plus when it comes to donuts, the dough is usually pretty thick and I know I could probably use the arm workout but I’d rather put my blender to work for me. So next time you are making a donut recipe like these pumpkin baked donuts or my cinnamon roll donuts, pull out your blender and give it a whirl.
Blender Pumpkin Baked Donuts
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 9 donuts
- 1 large Banana, very ripe
- 1 large Egg
- 1/2 cup Pumpkin Puree
- 1/4 cup Plain Greek Yogurt
- 1 tablespoon Pure Maple Syrup
- 1 teaspoon Vanilla Extract
- 2 cups Kodiak Power Cake Mix
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Baking Powder
- pinch salt
- Preheat oven to 375 degrees F.
- In a blender of your choice, blend together all ingredients (mixture will be thick).
- Use a spatula, scrape the dough out of blender and place into a piping bag or zip-top plastic bag for piping.
- Grease donut pan and pipe dough until about 3/4 of the way full. If using a zip-top plastic bag, cut the tip of one of the bottom corners to use as a piping bag.
- Bake 10-12 minutes or until golden brown.
- *Optional: Allow to cool completely before dipping in icing.
Maple Cream Cheese Icing
- 8-ounce Cream Cheese, at room temperature
- 1/2 cup Powdered Sugar
- 2 1/2 tablespoons Milk, or Water
- 1 1/2 tablespoon Pure Maple Syrup
- Using a hand mixer or stand mixer, whip cream cheese until smooth.
- Mix in powdered sugar, milk, and maple syrup.
- Store leftovers in an airtight container in the refrigerator.Don’t discard any remainder maple cream cheese icing. It would come in handy over some waffles – I have a recipe coming at you next week. And if you are not a donut fan, you could always try my mini pumpkin protein muffins!