Sunday, January 29, 2017
Baked Pumpkin Doughnuts
2 cups all-purpose flour or 1 cup all-purpose and 1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
(or use 1. 5 tablespoons pumpkin pie spice which is what I used)
1/2 cup brown sugar
1 cup pumpkin puree
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract
1. Preheat the oven to 350 F. Prepare a doughnut pan by spraying with cooking spray or greasing with shortening. I would think you can use a muffin pan if you don't have a doughnut pan.
2. In a large bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Add the flour, baking powder, baking soda, salt, and spices. The original recipe said to sift the dry ingredients which I did not and I'm not sure you have to.
3. Place the batter in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10-12 minutes. Cool doughnuts on a wire rack completely before glazing or applying powdered sugar.