Baked Pumpkin Doughnuts - Pumpkin Spice Recipe
Now that fall is here, so is my love of making all things pumpkin. And why not pumpkin donuts? And while fried donuts are a nostalgic treat, I'll leave that kind of preparation to the bakeries.
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pumpkin pie spice | 2 Teaspoon | |
| Unsalted butter | 1/4 Cup (4 tbs) ((softened)) | |
| Brown sugar | 1/2 Cup (8 tbs) | |
| Egg | 1 Large | |
| Canned pumpkin puree | 1/2 Cup (8 tbs) | |
| Milk | 1/3 Cup (5.33 tbs) | |
| For cinnamon icing: | ||
| Powdered sugar | 1/2 Cup (8 tbs) | |
| Ground cinnamon | 1/4 Teaspoon | |
| Milk | 1 Tablespoon |
Directions
GETTING READY:
Preheat oven to 375°F.
MAKING:
In a bowl, combine all purpose flour, baking powder, baking soda, salt, pumpkin pie spice and mix well. Set aside.
In a bowl, cream together butter and brown sugar using a hand mixer.
Add egg, pumpkin puree, milk, flour mixture and mix well.
Transfer to ziplock bag and cut the tip to transform it to a piping bag as shown in the video.
Pipe through doughnut pan and pop into oven.
Bake for 15 minutes. once done, allow to cool completely.
For icing, combine powdered sugar, ground cinnamon, milk and whisk well.
Drizzle over doughnut.
SERVING:
Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 134Calories from Fat 32
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 148 mg6.17%
Total Carbohydrates 24 g8%
Dietary Fiber %
Sugars 10 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
