Baked Pumpkin Donuts
These will definately be in the rotation with a few tweaks.
Notes:
This batter is super thick. I added an extra 1/2 tbs milk.
Still thick, this should be piped into the pans as the original recipe suggests. The majority of them made nice looking donuts, a few of them had some bits of hills/valleys coming into the top. These have to be pressed down into the pans a bit so the rising is even. Next time I'll make a concerted effort to make that happen. Each donut has a unique personality:)
Also would be a good idea to double the glaze recipe. It will set and harden quickly, so you have to work fast.
Tasted wonderful!
Baked Pumpkin Donuts
Adapted from TasteAndTell.com
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract
Maple-Cinnamon Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
2 tablespoons milk
Instructions
Preheat the oven to 350F. Prepare a doughnut pan by spraying with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.
In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.
Glaze: In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.
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