Baked Pumpkin Doughnuts


Baked Pumpkin Doughnuts are a delicious fall sweet breakfast treat. There’s not anything like an awesome, fried doughnut topped with rich, sugary glaze from a donut store.  however donuts may be baked within the oven too!  It’s a very good way to lighten up this decadent breakfast pastry. You’ll blend up the batter for these baked pumpkin doughnuts and pipe the batter into the cavities inside the donut pans.  They’ll bake up best and spherical, and that they flip out like cake doughnuts. After your donuts have finished baking, it’s essential to let them cool for a piece.  The glaze for those baked pumpkin doughnuts is wonderful easy.  It’s only a blend of powdered sugar, vanilla and milk.  And it’s simply sufficient to feature a sweet little some thing to the tops of those donuts.



  • 2 cups all purpose flour

  • 1/2 cup packed light 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 unsweetened pumpkin puree

  • 2 large eggs

  • 1/4 cup nonfat milk

  • 1/4 cup (1/2 stick) butter, softened


  • 1 cup sifted powdered sugar

  • 1/4 teaspoon vanilla extract

  • 3 to 4 teaspoons nonfat mik


  1. Preheat oven to 375°F. Spray  donut pans with nonstick spray.


  1. In a medium blending bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. add the pumpkin, eggs, milk, and butter; beat with an electric mixer on low pace until blended.

  2. Spoon the combination into a pastry bag outfitted with a huge tip with a half-inch starting. Pipe onto donut pans. Bake 10 minutes, or until golden brown. Cool the doughnuts on a rack over waxed paper.

prepare THE ICING:

  1. In a small blending bowl stir collectively the powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon the icing over the doughnuts.

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