This was a Pinterest win for me. My family has always loved donuts. I remember as a little kid, eating donuts on Saturday mornings while watching cartoons. Unfortunately, donuts have a different effect on your body when you’re an adult. However, the kitchenware industry has been kind, and a donut baking sheet has been invented! You can bake donuts and spare the hip disaster that results from deep frying!
I found a recipe for Baked Pumpkin Spice Donuts via Pinterest, and mom & I tried it out one Saturday morning with fantastic results. My little addition is not to glaze the donuts until you are actually eating them, as the glaze will soak into the donuts overnight and make them wet and soggy. It was a definite success, though.
Ingredients for the Donuts:
2 C. flour, 1 1/2 tsp baking powder, 1/2 salt, 1/4 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp ground cloves, 1/2 C. brown sugar, 1 C. pumpkin puree, 2 eggs, 2 TB milk, 1/4 C. softened butter, 1 1/2 tsp vanilla
Preheat the oven to 350 degrees. Coat a donut pan with cooking spray. If you don’t have a donut pan and don’t wish to buy one, you can use a greased cookie sheet. Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger and cloves together until well combined.
In another large bowl, cream together with a mixer the brown sugar, butter, and pumpkin. Add in the milk, eggs, and vanilla, then mix well. Slowly stir in the dry ingredients until just combined.
Place the mixture in a gallon ziplock bag or in a large piping bag with a large tip. If you don’t have a donut pan, I would refrigerate the dough for an hour so it will hold it’s shape better on a cookie sheet. Cut off a small corner of the ziplock and pipe out your donuts!
Bake for 13-15 minutes or until a toothpick comes out clean. Remove the pan from the oven and let the donuts rest for 5 minutes before placing them on a cooling rack to cool completely.
Ingredients for the Glaze:
1 1/2 C of powdered/confectioner’s sugar, 1/2 tsp maple or vanilla extract, 1 tsp cinnamon, 2 tsp maple syrup (optional), 2 TB milk
Combine the ingredients together. Place wax paper under the cooling rack. Dip the top of the cooled donuts in the glaze, the return them to the cooling rack to set.