Pumpkin Donuts are one of the most versatile and the ideal Fall delicacies. These savory fluffy and moist donuts are baked to perfection. They are a delicious treat that can be delighted in for breakfast, snack or dinner.
DRY INGREDIENTS:
1¾ cups Flour
2 Tsp Pumpkin Pie Spice
½ Tsp Baking Powder
¼ Tsp Baking Soda
¼ Tsp Salt
WET INGREDIENTS:
1 cup Pumpkin Purée
½ cup Granulated Sugar
½ cup Brown Sugar
¼ cup Vegetable Oil
1 Egg
2 Tsp Vanilla extract
VANILLA GLAZE TOPPING:
1 cup Confectioners’ Sugar
2 Tsp Milk
INSTRUCTIONS:
In a large bowl, whisk together all the dry ingredients: Flour, Pumpkin Pie Spice, Baking Powder, Baking Soda and the Salt. Mix thoroughly until combined completely.
In a separate bowl, combine the wet ingredients: the Pumpkin Purée, Brown Sugar, Granulated Sugar, Oil, Eggs, and the Vanilla extract until smooth.
After that, combine the dry ingredients with the wet ingredients.
For the donuts – preheat the oven to 350 degrees F.
Spray the donuts pan with a cooking spray and set aside. Transfer the batter to the greased pan so that each mold is nearly full. Bake for 10 -12 minutes, or until a toothpick when inserted comes out clean. The baked donuts should cool in the pan for 5 minutes before transferring them to a wire rack to allow them to completely cool.
Prepare the glaze as the donuts cool: In a medium bowl, combine confectioners’ sugar, milk and vanilla extract and whisk until desired consistency. Add more milk if needed to thin glaze or more confectioners’ sugar if needed to thicken it.
Dip into the vanilla glaze, the top half of each cooled donuts. Do not dip in glaze while the donuts are warm, since the Glaze won’t stay white on the donuts Before coating, let them completely cool.
Place a drizzle of the icing on each donuts and enjoy!
Bon Appetit!
