Pumpkin Gingerbread Donuts Recipes

PUMPKIN GINGERBREAD DONUTS

Steps:

• Preheat oven 350 F. Spray a donut pan (or mini donut pan, or muffin tin) and set aside. In a bowl, mix flour, baking powder, salt and spices together and set aside. In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) mix together oil, brown sugar, egg, vanilla, pumpkin, molasses and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix. Putting the batter in a Ziploc bag with the corner snipped, or carefully using a spoon, fill the donut pan. You should fill each cup, but not to overflowing (muffins should be 3/4 full). Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 10-12 minutes and about 15 for muffins). Turn donuts out onto a wire rack and allow to cool for a few minutes. For the maple glaze: In a medium bowl whisk together the confectioners' sugar, corn syrup, vanilla extract, maple extract, and maple syrup. Whisk in enough of the hot water to yield a thin glaze. When the donuts (or muffins) are cool enough to handle, dip one side (or whole top of muffin) in the glaze and put the back on cooling rack. Make sure to put a cookie sheet or some paper towels underneath the cooling rack to make clean-up a bit easier. Let them cool and then enjoy!

GINGERBREAD DONUTS RECIPE BY TASTY

Steps:

• In a large bowl and using a hand mixer, combine the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Ground Cloves, and McCormick® Ground Nutmeg. Mix with a spatula until completely combined.
• In a medium bowl or large liquid measuring cup, whisk together the eggs, melted butter, molasses, vanilla, sour cream, and milk.
• Add the wet ingredients to the dry ingredients and mix on medium speed until fully combined and the batter is smooth and thick, about 3 minutes.
• Turn the batter out onto a generously floured surface and dust more flour over the top and sides. Roll out to a 10x12-inch rectangle, about ¾ inch thick. Dip a 3-inch round cutter in flour, then cut out as many rounds of dough as possible, dipping the cutter in flour between each cut. Make sure the donuts are not sticking to the surface. Use a 1¼-inch round cutter to cut out the center of each donut. Reroll any scraps and cut out more donuts.
• Make the McCormick® ginger-cinnamon brown sugar dust: In a medium bowl, whisk together the granulated sugar, brown sugar, McCormick® Ground Ginger, and McCormick® Ground Cinnamon.
• Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
• Working in batches of 4-5 at a time, fry the donuts in the hot oil until golden brown, 1-2 minutes per side. Use a spider or slotted spoon to transfer the donuts to the prepared baking sheet and let cool for 2 minutes. Toss 1-2 donuts at a time in the McCormick® ginger-cinnamon brown sugar dust to coat completely.
• Serve warm or at room temperature.
• Enjoy!

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.