OVEN"PUMPKIN"DONUTS Shh.. I use butternut squash

Nancy J. Patrykus


Tis the season, there is a nip in the air!
Are you ready for fall cooking & baking?
This recipe actually belongs to Sue Ally,s "PUMPKIN MINI-DONUTS"
I made a few changes to use up the butternut squash from my garden, I had frozen.
I have done this for my pumpkin pie so why not for these delicious donuts. I
I have nothing against pumpkin , but my freezer is full of a bumper crop of BUTTERNUT SQUASH.
Recipe with a star before the item, is my rendition of this wonderful recipe.
Nancy. 9/29/13

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★★★★★ 1 vote
24...1 each....LOL
15 Min
15 Min


1-1/2 c
canned pumpkin...*i used my frozen butternut squash
1-1/2 c
sugar................*.i used, 1-1/4cup
3 large
1/2 c
vegetable oil.........*.i used canola
1-1/2 tsp
pumpkin pie spice....*.i used 2-1/2 teaspoons
1-/1/2 tsp
1-1/2 tsp
baking powder
1-3/4 c
+2 tabl. more..... * i used 2 cups flour
1 tsp
* cinnamon


Step 1 Direction Photo

1Pre-heat oven to 350 degrees.
In a large bowl, combine everything
EXCEPT the flour, beat until smooth.
Now add the flour, and stir until just combined.
.Spoon or pipe batter into greased
mini donut pans.

Step 2 Direction Photo

2Bake for about minutes, until a toothpick comes out clean,.

*I had to bake mine 15-18 minutes...till done
Remove from pans and place
on a cooling rack to cool.

Step 3 Direction Photo

3While warm but not hot, place a few at a time in a plastic bag, with a cinnamon/sugar combination, and shake gently to coat. Enjoy!

*I let mine cool then sprinkle powder sugar on top. MMMMm...GOOD

Step 4 Direction Photo

4This makes 24 delicious donuts.
.This is a picture of the baking pans I use.
I will have to ask Sue Alley..
what kind of pans she used...????

Step 5 Direction Photo

5* My butternut squash ..thawed out,
and ready to be..."pumpkin"
I think you could make cup cakes from this batter...
if you do not have donut pans.

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