PUMPKIN DONUTS Recipes 

Soft, delicate Pumpkin Donuts are fall-flavored.  Maple icing tops these simple baked donuts. Weekend brunch on a chilly autumn morning is ideal.

– 280 g (2 cups) all-purpose flour – 6 g (2 teaspoons) baking powder – 3.2 g (1/2 teaspoon) baking soda – 2.8 g (1/2 teaspoon) salt – 3.2 g (2 teaspoons) ground cinnamon – 1 g (1/2 teaspoon) ground ginger – 1.4 g (1/2 teaspoon) ground nutmeg – 0.5 g (1/8 teaspoon) ground clove

Ingredient

 – 165 g (3/4 cup) brown sugar – 113 g (1/4 cup) butter, melted and cooled for 5 minute – 100 g (2 large) egg – 4 g (1 teaspoon) pure vanilla extract – 80 g (1/3 cup) milk, at room temperature – 240 g (1 cup) pumpkin puree

Direction

I bake autumn treats right away.  The kitchen smells warm and cosy with autumn spices.  This pumpkin donut is no exception.  Pumpkin pie spice fills the air, signalling a delightful fall breakfast.  Kids can help make these donuts.

1

Cinnamon, ginger, nutmeg, and cloves are ground in these donuts.  These fall spices are also in pumpkin pie spice.

2

 Replace the spices in this recipe with 1 tablespoon of pumpkin pie spice. Because you can control salt, always bake using unsalted butter.  These cooked donuts require melted butter.  It makes them chewier and softer, giving them a beautiful texture.

3

Brown sugar complements fall flavours better than granulated sugar in baked donuts.  Molasses-sweetened granulated sugar is brown sugar.

4

its natural moisture makes baked foods softer and moister.  Brown sugar tastes caramel-like.

5

Whisk dry ingredients.  Mix flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large basin.Mix wet ingredients.  Mix butter, eggs, vanilla, milk, and pumpkin in another bowl.

6

Baking pan full.  Fill a pastry bag with batter.  After cutting the tip, pipe the mixture into greased donut baking pans, filling each cavity 2/3 full.  Spoon batter into the pan if you prefer.

7

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PUMPKIN DONUTS Recipes