Butternut Squash Baked Doughnuts (or Muffins)
(from kingarthurflour.com)

Greens Stems Dumplings

1/2 cup melted butter or vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups winter squash purée, butternut or acorn squash
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
3 tablespoons cinnamon sugar for dusting

Preheat the oven to 350°F. Lightly grease two standard doughnut pans or standard muffin tins. Beat together the butter, eggs, sugar, squash puree, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth. Fill the wells about 3/4 full. Bake for 15 to 18 minutes for doughnuts, or until a toothpick inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes. Remove from the oven, and after about 5 minutes, transfer them to a rack to cool. While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

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