Mommy Hates Cooking

Baked Pumpkin Doughnuts

Most of you all know I have a deep found love for pumpkin.  It goes without saying that I would be making baked pumpkin doughnuts this year.  They were delicious too; however, there is one thing I would change.  I would likely do a cream cheese frosting next time instead of the powdered sugar glaze.  Something about pumpkin doughnuts and cream cheese frosting just goes together.

For these doughnuts, I simply adapted the recipe for Baked Vanilla Doughnuts.  It was simple and easy to make using the doughnut pan.

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Baked Pumpkin Doughnuts

Yield: 12

Ingredients:

  • 1 Cup Flour (or Gluten Free All Purpose Flour)
  • 6 Tbsp Sugar
  • 1 Tsp Salt
  • 6 Tbsp Skim Milk
  • 1/4 Tsp White Vinegar
  • 1 Tsp Baking Powder
  • 1 Cup Pureed Pumpkin
  • 1 Egg
  • 1/2 Tsp Vanilla
  • 1/4 Tsp Cinnamon
  • 1/2 Tsp Pumpkin Pie Spice
  • 1 Tbsp Butter, Melted
  • Glaze: (or use Cream Cheese Frosting)
  • 1/2 Cup Powder Sugar
  • 1/2 Tsp Vanilla
  • 1/2 Tsp Butter Flavor
  • 2 Tsp Skim Milk

Directions:

  1. Preheat the oven to 325*.
  2. In a large mixer add in the dry ingredients then mix in the wet ingredients until the batter is well combined.
  3. Spray a Doughnut Pan with bake easy and then using either a spoon or a decorators bag, pipe in the doughnut batter. These typically need to be about 3/4 full to allow a little room for the doughnut to rise.
  4. Bake these in the oven 10 minutes or until nice and brown.
  5. While the doughnuts are baking mix together the glaze ingredients adding more milk if needed.
  6. Once the doughnuts have cooled drizzle the glaze over the doughnuts and add some powdered sugar if you want.

 

Enjoy a taste of fall with these baked doughnuts.  This recipe made about 12 doughnuts; however, I doubled the recipe to make more as they go fast around our house!

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  1. Pingback: The Week’s Good Eats- Week of October 15th | Start Gluten Free

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