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This recipe was at the tip of my tongue when I was asked to review the Belgoods Silicone pan line. I picked the mini donut maker and, since it’s chocolate month, I had to add a few goodies that I got from Wilton.
The mini donut pan is comprised of 100% food grade silicone! It’s orange color makes it easy to spot whe you want to use it and it’s small size (11.4 x 1 x 7.9 inches) takes up very little space for storage. It’s not just an oven item, you can use it in the Microwave, Dishwasher, or Freezer too! Now, have no fear about it being an item coming from China as it meets all FDA & European standards.
Now, they tout that “The donuts don’t stick to the pan and pop right out”. Um, not that I have found…at least their “Silicone donut pans are very easy to clean” was true. I sprayed it for the next batch.
Keep in mind that when you spray silicone, it will “season” like stoneware. It’s OK, It still works wonderfully. So, let’s get to the recipe I made:
Chocolate Glazed Pumpkin Donuts
- 1/4 Cup Brown Sugar
- 1/4 Cup Sugar
- 2 TBSP butter
- 1 egg
- 1/2 tsp vanilla
- 1/2 cup pumpkin puree
- 1/4 cup buttermilk (I used regular milk with a little lemon juice)
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 cups flour
Cream together the butter and sugars. Mix in the egg, vanilla, pumpkin and buttermilk. Add the rest of your items, except for the flour. Slowly add the flour.
Your dough will be very thick…
Now here is a tip for you if you are using a silicone baking dish — they need something underneath them for stability.
I like to pipe my dough into pans… so I used my handy Wilton disposable pastry bags.
First, SPRAY your pan! If you don’t, you will be eating donut tops. (Don’t ask about my first batch with this pan…)
Now, bake it at 350 for 20-25 minutes.
The glaze is EASY, thanks to Wilton!
You simply remove the seal, zap on 50% power and stir! We dipped our donuts right inside the container — even Miss Sarah could do it.