Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze
I don’t eat doughnut that often. My boys, on the other hand, have their ‘usual’ that they get at Dunkin Donuts on on Sunday mornings. They get chocolate munchkins and a chocolate frosted doughnut. Every so often they’ll ask to make doughnuts at home. This past week we made these pumpkin doughnuts with a little help from Taste & Tell’s recipe. Only one of my boys liked these, but he’s much less picky than the other one. I on the other had ate four.
Ingredients & Directions:
- 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
Preheat the oven to 350 degrees. Spray the doughnut pan with 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 vanilla.
Stir the dry ingredients in with the wet ingredients.
Place the mix in a large Ziploc baggie. Cut off the corner and pipe into the doughnut pan.
Bake for about 10 minutes. Remove pan from oven, let rest for 5 minutes, remove from pan, and allow to cool on a wire rack.
Maple-Cinnamon Glaze
- 1 1/2 cups powdered sugar
- 1/2 teaspoon maple extract (I used a Tablespoon of fresh maple syrup)
- 1/2 teaspoon cinnamon
- 1 tablespoons milk
Mix together the powdered sugar, maple extract (or syrup), cinnamon and milk in a small bowl.
Dip the doughnuts into the glaze and let rest a few minutes before serving.
(Steven)
