Saturday, September 17, 2011

Baked Pumpkin Spice Donuts (Doughnuts) with Cinnamon Vanilla Glaze

So, I bought a donut pan about two months ago and have yet to use it.  My kids love donuts, (what kid doesn't?) and I just have not gotten around to making them.  This was the morning I broke in the pan.
We devoured these as a family. Very sweet and tender.  My husband said they were almost like a mini bundt cake.   The glaze was so good I wanted to like my plate.  How is that for honesty? 

yield: about 10
          ADAPTED FROM


  • 2 cups flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. baking soda
  • 1/2 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1/2 tsp ginger
  • ½ cup brown sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 2 TBSP. milk
  • ¼ cup unsalted butter, room temperature
  • 1 tsp. vanilla extract

Preheat the oven to 375 degrees.  Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl.  Set aside.  Cream together the brown sugar, canned pumpkin, eggs, milk, butter and vanilla extract until the butter is well incorporated.  With your mixer on medium low speed, or by hand like I did, slowly add the dry sifted ingredients to the wet mixture.  Mix until just barely combined.  Be careful of over mixing.
Spray the donut pan with cooking spray.  Put a few big spoonfuls of batter into a sandwich bag.  Cut about 1/2" off a corner and pipe into each donut mold the pumpkin batter.  Bake at 375 degrees for 8-10 minutes or until the exterior springs back when touched.  Allow to cool for a few minutes then dip into cinnamon glaze.

Cinnamon Vanilla Glaze
1 cup powdered sugar
1 TBSP. milk
½ tsp. cinnamon
1/4 tsp vanilla
Mix until smooth and creamy.  The glaze should pour easily from a spoon.  You may need to add additional milk or powder sugar to get the right consistency.

No comments:

Post a Comment