Pumpkin Donuts with Grilled Kadota Figs
Enjoy these delicious pumpkin donuts with grilled Kadota figs, caramel sauce, and cinnamon sugar!
- 1 1/2 cup all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp cloves ground
- 1/2 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup pumpkin canned
- 1/3 cup vegetable order + 2 Tbsp
- 2 medium eggs slightly beaten
- 1 pint Kadota figs or seasonal figs
- 1/4 cup caramel sauce
- 1/4 cup sugar
- 1/4 cup cinnamon ground
Preheat oven to 350°. Grease mini donut pans with butter (can be made in muffin pans but require about 4-5 more minutes baking time). In a large bowl with a fork, mix flour with the next seven ingredients until combined. Add remainder of ingredients and mix until smooth.
Pour batter into donut tins or muffin pans and bake for 8-9 minutes or until an inserted toothpick comes out clean. Let cool in pan for ten minutes and then remove to cool completely.
Cut figs in half and brush cut side with vegetable oil. Grill on a well-heated grill pan for 1-2 minutes. Remove and cool.
To Assemble: Spoon some caramel sauce onto each plate and top with two donuts per person. Dust the donuts with sugar and cinnamon. Spoon a few figs onto each plate and garnish with mint springs.