I’m cheating on the 12 Days of Christmas Cookies.
These are obviously not cookies. But before you think I’ve abandoned the cause, let me tell you that these essentially work in the same way that cookies do, okay? They are small, like a cookie. They are easily transported to a holiday party, like a cookie. They are full of butter and sugar, like a cookie.
I just didn’t want to make a cookie today. I wanted to make a donut. A baked donut. With Nutella inside.
So I’m going to assume that you’ll forgive me and just count these Nutella-stuffed cinnamon sugar donuts as cookies.
I highly recommend eating these straight from the oven, if you can. Because a warm donut with warm Nutella inside is a gift straight from heaven. And if you have the foresight to prepare an afternoon Americano to pair with your sweet treat, more power to you, my friend. And if you happen to be laughing your way through Arrested Development (for the 10th time) while these are in the oven, then you’ve hit the afternoon sweet treat trifecta. And it’s going to be the best.
- 1½ cups whole wheat pastry flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 cup canned pumpkin
- ½ cup skim milk
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 egg
- for rolling the donuts:
- 5 tablespoons unsalted butter, melted
- ¾ cup sugar
- 1½ tablespoons cinnamon
- Preheat the oven to 350 degrees. Grease a mini-muffin pan.
- In a bowl, stir together flour, baking powder, salt, nutmeg, and cinnamon.
- In another bowl, stir together pumpkin and milk.
- In the bowl of a stand mixer, cream together butter and sugar. Beat in egg.
- Add the dry ingredients to the butter mixture and mix to combine. Stir in the pumpkin mixture and mix until smooth.
- Fill each muffin cup a little less than halfway with batter. Drop about a teaspoon of Nutella in each cup. Cover with remaining batter.
- Bake for 25 minutes.
- While the donuts are baking, make your topping by melting 5 tablespoons butter. Stir together sugar and cinnamon.
- Once the donuts have cooled slightly (about 5 minutes), roll each one in butter and then roll in the cinnamon sugar.
In continuation of the 12 days of (actual) cookies, Becca made the NY Times Best Chocolate Chip Cookie. Check it out here!