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

pinch tips: How to Fold Ingredients




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

Directions Step-By-Step

Pre-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.
Bake 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.
While 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
This 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...????
* 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.

About this Recipe