Baked Mini Pumpkin Donuts

When life gives you pumpkins, you make pumpkin donuts!

Guys, these donuts are amazing!! As one of my friends would describe them, they are a delicacy.  They are the perfect little bite (about twice the size of a quarter).

I’ve been making these mini donuts for a couple of years. The first time I made them was for a friendsgiving event and they were a huge hit. And since then, I’ve been making them every year. Last year they were gone even before the dessert was served and I made about 200 mini donuts!! lol! This recipe makes about 100 mini donuts. Yes I know, you’ll be like- wow that’s a lot of donuts…. and it is a lot of donuts but they are so tiny that they’ll be gone before you know it.

 
Now that the holidays are approaching, you can easily make these donuts and freeze them. The night before your party, just transfer them to the fridge to thaw out (they will thaw out within 5 minutes- they are tiny!).

donuts

The day of the party, you can just brush them with melted butter and dip them in a cinnamon sugar coating. I guarantee you that they will be a huge hit!

donut big

 

Ingredients (100 mini donuts):

  • 2 eggs at room temperature
  • 1 1/3 cups granulated sugar
  • 1/2 cup canola or vegetable oil
  • One 15-ounce can pumpkin puree

  • 1 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpking pie spice

Topping:

  • 4 Tablespoons melted butter
  • 1/2 cup sugar
  • 2 teaspoons cinnamon

 

  • Preheat the oven to 350 degrees F. Grease a mini-donut pan.
  • Beat eggs, sugar, canola oil, pumpkin puree and vanilla extract with an electric mixer until smooth.
  • In another bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice and salt together.
  • Add the flour mixture to the pumpkin pure mixture and beat until just combined.
  • Pour the batter into a large piping bag (or in a ziploc bag and cut off a corner!) and squeeze it into the donut mold. Smooth the tops with a moistened finger (water). Bake for 7-8 minutes or until a wooden pick inserted into the center comes out clean. Invert the donuts onto a cooling rack.

 

  • For the topping: Combine the sugar and cinnamon together in a bowl. Brush the donuts with butter (2 or 3 at a time) then dip them in the cinnamon sugar to coat.

donuts 1

Enjoy! Bon profit!

 

Flan de Huevo (Egg Flan)

Hola!

Today I am making a very traditional recipe, egg flan. This flan can be found in virtually every  restaurant in Spain.

The flan is so popular that you can buy it in a box at Spanish supermarkets. The only thing you have to do is mix the box mixture with milk and voilà!  That is very easy and convenient, but of course, there is nothing like a homemade dessert. We have a lot of varieties of flan; egg, vanilla, coconut, coffee, etc.

This flan is very easy, you can make it in just 10 minutes,  then it will need up to 90 minutes in the oven. As a mold, you can use a large size, or you can use individual ramekins like I did. My ramekin is about a 1/4 cup.

Ingredient for 6-8 servings:

For the caramel:

  • 1/2 cup sugar
  • 1/4 cup water

In a saucepan, add the sugar and water and heat over medium heat. Once the sugar melts and turns brown, divide the sugar mixture between the number of servings that you have.

(See picture)

For the flan: 

  • 2 cups milk (2% or whole milk)
  • 1/2 cup sugar
  • 1 small stick cinnamon
  • Lemon rind
  • 4 eggs

Preheat the oven to 360F.

In a sauce pan over  medium heat, bring to boil the milk, sugar, lemon and the cinnamon. Meanwhile, whisk the 4 eggs in a large bowl. Once the milk mixture starts to boil,  add it to the beaten eggs, straining it through a strainer, removing the cinnamon and lemon rind. Pour the mixture into each ramekin.

Fill a large pan half way with water, add the ramekins then place in the oven, being careful not to get any water in the flan. Cook in the oven for approximately 30 minutes.

The center should be firm, but soft, and not liquid.

Flan de huevo

Let it cool in the fridge, and serve.

Bon profit!