Prep 10 mins
Cook 10 mins
Haven't tried these, but they sound fun
- 2 cups all-purpose flour
- 1⁄2 cup packed brown sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄2 cup canned pumpkin
- 2 eggs
- 1⁄4 cup milk
- 1⁄4 cup shortening or 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 1 cup sifted powdered sugar
- 1⁄4 teaspoon vanilla
- 3 -4 teaspoons milk
- FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375* oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
- FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
These have an excellent flavor even if they're not exactly like a fried donut. I took the liberty of making a maple glaze for them but substituting maple syrup for some of the vanilla extract and milk.
The texture was more muffin than donut, but the flavor was amazing and the icing was perfect! I got a lot of compliments from the office and will be making them again... Only calling them muffins.
These were very tasty, but not exactly like donuts, hence the 4 star rating. But on flavor they were a 5! I used half whole wheat and half white flours, and I used a baggie and snipped the corner off to make the donuts. Fairly quick and easy and much healthier than the alternative. My children loved them and I ended up having to make a second batch right away. Thanks for the recipe!