Nov 1, 2011

Baked Pumpkin Doughnuts with Cinnamon Maple Glaze



As soon as I saw this recipe over at Taste and Tell, I knew it would be our Halloween "treat" for our friends that came trick or treating to our home. When we lived in Arizona, it was always warm enough on Halloween that we could have a potluck in our driveway with hot cider and doughnuts. Now that we are in Washington, all hope of Fall driveway parties has been squashed. 

Also, in the past my husband has been the doughnut maker. He usually fries them in our Fry Daddy. To be honest, that thing scares the crap outta me. Once when I was pregnant I splashed beef grease onto my huge belly and burned it. I called my husband AND my mom, sobbing hysterically about what a horrible mother I was going to be - since I can't even protect my unborn child from the dangers of beef grease. I have been terrified of cooking grease ever since. Soooo.... my husband suspiciously contracted Mono while I was out of town for two weeks (anyone else find that odd??), which left the doughnut-ing to me. Steering away from the Fry Daddy, this recipe seemed like the perfect replacement. 

We only had a few families to share these with, but our neighbors were happy to have us show up at their door and reverse trick or treat with them. :)

The only possible downside to this recipe is that it requires the use of a doughnut pan, which I just happen to own. I suppose you could pipe these into circles on a baking sheet, but then they wouldn't be as pretty! Amazon sells plenty if you have the storage space for them!

No changes to this one, it's just perfect as is!

INGREDIENTS:
Doughnuts
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 reserved dry ingredients.
Place the mix in a large zip-top bag. 
Hint: Place the bag in a tall tub to make for easier pouring!
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.


Meanwhile, make the 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.

Seriously so fantastic!

3 comments:

Kelli said...

YUM! I am trying this one for sure!

Deb Lamb said...

I had no idea there was such a thing as a doughnut pan. I might actually be tempted to make these!

Amber and Co. said...

I can't wait to make these! I need a doughnut pan first though!

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