King Arthur Flour puts a spin on the typical fried doughnut with its baked pumpkin spice doughnut recipe.
With the temperatures cooling down, Halloween just passing and football season going strong, fall is in full swing. So when it comes to baking for the season, what else inspires the autumn spirit more than pumpkin and doughnuts? And when you combine them, the result is pure bliss.
Ingredients:
Recipe Courtesy of King Arthur Flour (INSERT HYPERLINK )
• ½ cup vegetable oil
• 3 large eggs
• 1 ½ cups granulated sugar
• 1 ½ cups pumpkin purée (canned pumpkin)
• 1 ½ teaspoons pumpkin pie spice + 1 teaspoon cinnamon
• 1 ½ teaspoons salt
• 1 ½ teaspoons baking powder
• 1 ¾ + 2 tablespoons unbleached all-purpose flour
• Doughnut pan (regular or for doughnut holes)
Cinnamon Topping:
• Ground cinnamon
• Extra fine sugar
• Pumpkin spice
Maple Syrup Glaze Topping:
Courtesy of Food Network’s The Neelys
• 3 cups confectioners' sugar
• 1/4 teaspoon maple extract
• 1/2 cup milk
Directions:
1. Preheat oven to 350°
2. Mix the vegetable oil, eggs, sugar, canned pumpkin, spices, salt & baking powder together in a mixing bowl. Beat until smooth.
3. Add the flour and stir until smooth.
4. Pour ¼ cup of batter into each doughnut tin, filling until about ¾ full.
5. Bake the doughnuts for 15-18 minutes, until a cake tester inserted into the center comes out clean.
6. Remove the doughnuts from the oven. After about five minutes, loosen the edges of the doughnuts and transfer to a cooling rack.
7. While the donuts are still warm, combine cinnamon, sugar, and pumpkin spice in a bag and gently shake to completely cover donuts.
8. For the maple syrup glaze combine confectioners' sugar, maple extract and milk in a small bowl. Stir well. Add additional milk, if needed, to reach desired consistency. Drizzle glaze over donuts or dunk doughnuts in glaze.
