Ohio Country Journal: Mini Baked Pumpkin Pie Spiced Donuts

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The past few years, the area where I live, Crawford County, Ohio, has seen a wonderful explosion of younger families who are embracing the joys and challenges of living off the land. Because of them, amazing things are happening which have been embraced by our community. Farmer’s markets have been created and on-farm stores have opened. Families dedicated to growing organic produce and naturally raised meats are meeting the public’s needs for locally raised foods. And at the heart of this movement are the women.

Ohio Country Journal is my attempt to share the essence of farm life, focusing on, but not limited to, women. My goal is to bring you into our circle of friendship by inviting you to share your stories and experiences with us. You don’t have to be a full time country woman to benefit from joining us; you just have to be you.

The full-time country women featured in Ohio Country Journal are an inspiration to anyone who dares to follow her dreams, whether it is to live in the country or to bring the country life-style to their urban neighborhoods.

Sunday, September 1, 2013

Mini Baked Pumpkin Pie Spiced Donuts

Happy First Day of September!

And so it begins....my favorite season, and I want to savor every moment of it. I especially love all the festivals that Ohio is known for...every weekend it seems that we have several choices.

We are well into our apple season now and may even make cider on Thursday...sure signs that it truly is September despite this recent heat wave which makes me feel that I am in the grip of high summer.

Leave it to Noel to have a perfect (and easy to make!) recipe for welcoming the new season! The only thing that I would change about making these tasty treats is to use Pure Ohio Maple Syrup in the maple glaze idea.

Serve these donuts with hot or cold apple cider for the ultimate taste of autumn!

Marcheta *let autumn begin!

For more easy recipes, visit Noel at Apron Free Cooking.

Autumn is here and along with those cool, crisp mornings comes a craving for something warm and delicious. Enter the Mini Pumpkin Pie Spiced Donut, a sweet morning treat baked with the quintessential flavor of fall.

“You won’t believe how easy it is to make these donuts at home,” said Mary Beth Harrington of the McCormick Kitchens. “They’re perfect to mix together with your kids – no trip to the bakery required.”

For the final touch, dip the donuts in a fall-inspired glaze. Flavors like vanilla, mocha or maple complement the pumpkin spice in the donut – the ultimate autumn indulgence.

For more recipe ideas to try this fall, visit www.McCormick.com, www.Facebook.com/McCormickSpice, or www.Pinterest.com/mccormickspices.

Mini Baked Pumpkin Pie Spiced Donuts with Vanilla Glaze

Ingredients

Donuts:

2 cups all-purpose flour
1/4 cup granulated sugar
2/3 cup milk
1 egg, lightly beaten
1 tablespoon McCormick Pure Vanilla Extract
1 teaspoon McCormick Pumpkin Pie Spice

Vanilla Glaze:

4 cups confectioners’ sugar
1/2 cup milk
11/2 teaspoons McCormick Pure Vanilla Extract

Maple Glaze:

4 cups confectioners’ sugar
1/2 cup milk
1 teaspoon McCormick Imitation Maple Flavor

Mocha Glaze:

8 ounces semi-sweet baking chocolate, coarsely chopped
1/2 cup heavy cream
1 tablespoon McCormick Pure Coffee Extract

Preparation

Preheat oven to 325°F. For donuts, spray mini donut pan with no-stick cooking spray. (If you do not have mini donut pan, use mini cupcake pan to make donut holes. You may also use an electric donut maker. Prepare as directed.) Set aside. Mix all ingredients in medium bowl until well blended. Spoon batter into prepared pan, using 1 tablespoon batter for each donut.
Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
Meanwhile, for glaze, mix all ingredients in large bowl until smooth. Remove donuts from pan. Immediately coat in glaze. Place donuts on wire rack set over baking sheet or waxed paper to cool.

Serves
15
SOURCE:
McCormick