baked cinnamon cake donuts

Baked instead of deep-fried, these donuts turned out light, moist and full of cinnamon flavor! My husband actually prefers cake donuts more than the other yeast-raised variety. I'm glad he bought this pan so we could try it :-)

The non-stick donut pan worked quite well and produced such perfectly shaped treats. I still sprayed each ring mold with baking spray just to make sure they would not stick. They all slid out of the mold easily. Brushing them with oil or melted butter and coating them evenly with flour using a small fine sieve will do the trick as well.

I just love the donut pan :-) It was fun to make donuts the healthier way with absolutely no messy oil to deal with. The shelf life was much better than those that were deep-fried which tend to dry up fast. Any muffin recipe will translate well. I used a simple recipe for Doughnut Muffins that I found long ago. There's a recipe for Pumpkin Donuts at the King Arthur Flour website that I also would like to try next time.

For the recipe...
DOUGHNUT MUFFINS

Mixture#1:

1 3/4 cups all purpose flour

1 1/2 tsps baking powder

1/2 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

3/4 cup sugar

Mixture#2:

1/3 cup oil (or comb butter + oil)

3/4 cup milk (or comb milk + water)

1 egg

I used baking spray to grease the pan. Sift together Mixture#1. Mix well Mixture #2. Pour Mixture #2 into Mixture #1. Stir until just combined. Bake @ 350F for 12-15 minutes or until done. Brush the donut tops with melted butter and dip into cinnamon-sugar mixture. Makes about 6-8 donuts.