Hello! It’s been a second since I’ve spent some time here and I’m glad to be back. We’ve had a busy fall with some travel and excitement around these parts so not much cooking has been done. I have some travel posts upcoming up from the South and I’m super excited to share. While I gather my thoughts on those, let’s enjoy some baked doughnuts and waste some time together.
Today, it’s all about fall flavors and these breakfast worthy pumpkin doughnuts that pair perfectly with morning coffee. Add a dash of sprinkles and these gems instantly become that much more festive. I’m not going to lie and tell you they are is any way a healthy snack just because they are baked and not fried. These suckers have butter in them. However, I will say they are easy, quick, and a definitely a crowd pleaser.
Pumpkin Baked Doughnuts
From King Arthur Flour
Yield: 12 doughnuts
½ cup vegetable oil
3 large eggs
1 ½ cups granulated sugar
1 ½ cups pumpkin puree (canned)
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ¾ cup + 2 tablespoons all-purpose flour
Preheat the oven to 350°F. Lightly grease two doughnut pans. You can also use muffin tins.
In a mixing bowl, combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder and whisk until smooth.
Add the flour, stirring just until incorporated.
Fill the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each depression.
Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
Cool completely before glazing.
Maple Butter Glaze
1 ½ cups powdered sugar, sifted
4 tablespoons maple syrup
2 tablespoons melted butter (unsalted)
Combine all ingredients except melted butter in a bowl and whisk until smooth. Drizzle in butter and whisk to incorporate. If the glaze is too loose, add powdered sugar a little at a time to thicken to desired consistency. If glaze is too thick, add maple syrup until desired consistency is reached.