BAKED PUMPKIN DOUGHNUTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Baked Pumpkin Doughnuts image

These fuss-free (no electric mixer needed!) pumpkin doughnuts are flavored with cinnamon and nutmeg, classic spices we associate with fall. But they're also loaded with pumpkin pureé, which makes them moist and flavorful and gives them their orangey hue. They're finished with a simple - and forgiving - vanilla glaze that sets beautifully. If your glaze is too thick to dip, just add a little more milk. If your glaze is too thin and runs off the doughnut, add a little more confectioners' sugar.

Provided by Vallery Lomas

Categories     cakes, quick breads, dessert

Time 40m

Yield 12 doughnuts

Number Of Ingredients 16

Nonstick cooking spray
1 2/3 cups/215 grams all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1 cup/200 grams granulated sugar
1/2 cup/120 milliliters vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup/240 milliliters canned pumpkin purée
1/4 cup/60 milliliters whole milk
1 cup/100 grams confectioners' sugar, plus more if needed
2 tablespoons whole milk, plus more if needed
1 teaspoon vanilla extract

Steps:

  • Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
  • Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
  • In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
  • Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
  • Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
  • Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
  • As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #breads     #desserts     #vegetables     #oven     #easy     #fall     #holiday-event     #dietary     #seasonal     #equipment