BAKED PUMPKIN DOUGHNUTS
These fuss-free (no electric mixer needed!) pumpkin doughnuts are flavored with cinnamon and nutmeg, classic spices we associate with fall. But they're also loaded with pumpkin pureé, which makes them moist and flavorful and gives them their orangey hue. They're finished with a simple - and forgiving - vanilla glaze that sets beautifully. If your glaze is too thick to dip, just add a little more milk. If your glaze is too thin and runs off the doughnut, add a little more confectioners' sugar.
Provided by Vallery Lomas
Categories cakes, quick breads, dessert
Time 40m
Yield 12 doughnuts
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
- Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
- In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
- Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
- Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
- Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
- As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.
BAKED PUMPKIN DOUGHNUTS
These are just yummy doughnuts, and very easy to make - In place of the icing, try sorinkling these swirly doughnuts wiht a mixture of 2 Tbsp. granulated sugar and 1/2 tsp. pumpkin pie spice before baking - very good!!
Provided by Chef mariajane
Categories Healthy
Time 10m
Yield 12 doughnuts
Number Of Ingredients 13
Steps:
- For The Doughnuts:.
- In a medium mixing bowl sift together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and shortening, butter or margarine; beat with an electric mixer on low speed till mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375F oven for 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.
- For the Icing:.
- IN a small mixing bowl stir together confectioners'sugar and vanilla. Stir in enough milk to make a smooth icing of glazed consistency. Spoon icing over doughnuts.
Nutrition Facts : Calories 205.8, Fat 5.6, SaturatedFat 1.5, Cholesterol 36.1, Sodium 187.5, Carbohydrate 35.8, Fiber 0.6, Sugar 18.8, Protein 3.5
BAKED PUMPKIN DOUGHNUTS
Make and share this Baked Pumpkin Doughnuts recipe from Food.com.
Provided by Jeanette Sanna
Categories Breads
Time 20m
Yield 12 Doughnuts, 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
- Add pumpkin, eggs, milk, and butter, or margarine; beat with an electric mixer on low speed till mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening.
- Pipe onto 2 greased baking sheets in 3-inch circles.
- Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
- Cool doughnuts on a rack.
- FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla.
- Stir in enough milk to make a smooth icing of glazing consistency.
- place rack with doughnuts over waxed paper.
- Brush icing over doughnuts with pastry brush, or spoon over surface.
PUMPKIN-NUT COOKIES
Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.
Provided by MOMMYALICIA
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
- Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 11.5 g, Cholesterol 7.8 mg, Fat 4.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 104.8 mg, Sugar 6.2 g
COCONUT CURRY PUMPKIN SOUP
This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling.
Provided by PHARMERGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
- Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 12 g, Fat 13.5 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 10.6 g, Sodium 600.6 mg, Sugar 5.1 g
PUMPKIN BUTTERMILK DOUGHNUTS
These are a favourite 'cake' doughnut. Wonderful flavour from the pumpkin and spices and the tender crumb and tang provided by buttermilk. If your family is like mine, they'll be gone before you've finished making them! The dough has to 'rest' for atleast 3 hours or overnight - so I like to make them the night before for a special breakfast.
Provided by evelynathens
Categories Breads
Time 25m
Yield 18 doughnuts
Number Of Ingredients 14
Steps:
- Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
- Cream butter in large bowl until fluffy.
- Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in ¼ cup dry ingredients.
- Add pumpkin and buttermilk and mix until thoroughly combined.
- Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
- Cover and refrigerate atleast 3 hours or overnight.
- Combine brown sugar and ½ cup sugar in paper bag; set aside.
- Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
- Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
- Transfer to floured board as they are cut.
- Gather up scraps and repeat.
- Let stand 10 minutes.
- Heat 4 inches oil in deep fryer to 360F.
- Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
- Transfer to paper towels using slotted spoon and drain 3 minutes.
- Immediately transfer to paper bag with sugar and shake to coat.
- Arrange on racks.
- Repeat until all doughnuts have been fried and coated with sugar.
- Can be prepared 1 day ahead.
- Store airtight.
Nutrition Facts : Calories 201.5, Fat 3.4, SaturatedFat 1.9, Cholesterol 30.6, Sodium 298, Carbohydrate 39.4, Fiber 0.7, Sugar 20.4, Protein 3.6
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