:O These look absolutely amazing. Get ready for spooky time everyone, these pumpkin donuts are shrieking with Halloween spirit!
Author: Tieghan Gerard (Half baked Harvest) -|- Servings: 12 donuts -|- Total Time: 40 mins
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 3/4 cup brown sugar
- 1/4 canola oil
- 3/4 cup pumpkin puree
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- chopped chocolate for topping (optional)
- chopped pecans for topping (optional)
- 1/3 cup milk
- 1 tsp instant coffee granules (optional)
- 1 1/4 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- a pinch of salt
1. Preheat oven to 350 degrees F. Spray a 6 cup doughnut pan with non-stick cooking spray or lightly grease with butter.
2. In a large mixing bowl, combine flour, baking powder, salt, and ground cinnamon. In another mixing bowl, whisk together eggs, brown sugar, canola oil, pumpkin puree, buttermilk and vanilla extract. Pour the wet ingredients into the dry and mix until the batter is smooth.
3. Scoop the batter into the prepared baking pans until the batter is just below the top. Bake for 20-26 minutes or until golden brown around the edges. The donuts should be gooey in the center. Let cool for 5 minutes, then run a spatula around the edge of the doughnuts and slide them out. Put the doughnuts on a cooling rack for 5-10 minutes before glazing.
4. To make glaze; heat the milk until it begins to steam. Remove from heat and add the instant coffee granules. Let sit for a minute or two before adding the powdered sugar, cocoa powder, and vanilla extract. If your glaze is too thin; add a little more powdered sugar, if your glaze is too thick; add a little more milk.
5. Dip the slightly cooled donuts into the glaze, and let the excess drip off. Sprinkle on toppings if desired.
Baking is a great and fun way to pass time! It is a science and art that requires patience. Creating a recipe is actually quite difficult, with many failures along the way!