Baked Pumpkin Donuts
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
12 donuts
ingredients
- 473.18 ml all-purpose flour
- 118.29 ml packed brown sugar
- 7.39 ml baking powder
- 7.39 ml pumpkin pie spice
- 2.46 ml salt
- 1.23 ml baking soda
- 118.29 ml canned pumpkin
- 2 eggs
- 59.14 ml milk
- 59.14 59.14 ml butter or 59.14 ml margarine, softened
-
For Icing
- 236.59 ml sifted powdered sugar
- 1.23 ml vanilla
- 14.78-19.71 ml milk
directions
- 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.
Reviews
-
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!