I survived my first day of General Medicine today! Thoughts:
- This rotation is as intense and demanding as I thought it was going to be
- I need some chocolate chip cookies (all of these mini pumpkin donuts are already gone!!)
- It is going to be a long 6 weeks, but I’m hoping to make a difference for my patients
Last weekend I baked some mini pumpkin donuts with chocolate glaze to use up the rest of the pumpkin purée I had in my refrigerator. These are diet-friendly because 1) they are baked instead of fried in oil and 2) they are mini! I love the hint of spiced pumpkin mixed with a rich chocolate glaze. If you don’t have a mini donut pan, you can use a larger one and just double the recipe.
I can’t believe October is already here!! What are some of your favorite fall recipes?
- 2 1/2 tbsp canola oil
- 1 egg
- 1/2 cup + 1 tbsp sugar
- 1/2 cup pumpkin purée (canned or fresh)
- 1/8 tsp nutmeg
- 1/8 tsp cloves (or allspice)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2/3 cup flour
- Chocolate Glaze:
- 1 tbsp butter
- 1/2 tsp light corn syrup
- 1 tbsp milk or heavy cream
- 1/4 tsp vanilla extract
- 1 tbsp semi-sweet chocolate chips
- 1/4 cup confectioners’ sugar
- Preheat oven to 350 degrees F.
- Mix oil, egg, sugar, pumpkin purée, spices and salt in a mixing bowl with a wooden spoon.
- Add the baking powder then half of the flour. Stir well.
- Add the remaining flour and stir until all ingredients are well blended.
- Add 1 tbsp to greased mini donut pan molds.
- Bake for 7 minutes, until donuts are firm with gently touched with your finger.
- Cool on a wire cooling rack.
- For the glaze, melt the butter, corn syurp and milk or heavy cream in a small saucepan over low heat.
- Add the chocolate chips and vanilla, stirring until all melted.
- Add the confectioners’ sugar and stir in. Add more cream if needed to get a nice consistency.
- Dip each donut in the glaze while keeping over low heat.
Recipe adapted from King Arthur Flour’s “Pumpkin Cake Doughnuts”