Nothing says fall like pumpkin. Since Starbucks started throwing around the idea of pumpkin spice lattes, I had been craving that warmth that can only be found in some of my fall favorites. With guests coming in for the weekend, we gave Shutterbean's Baked Pumpkin Doughnuts a try with some adaptations.
The main changes were some extra pumpkin -- I used the whole can. Also, our household does not have a doughnut pan, but we do have a mini cake pan that would do the trick. Finally, sprinkles!
Let me know if you have ideas for how to use the little bit of extras like the bottom of the can of pumpkin. Maybe a glaze or gravy for something else…?
BAKED PUMPKIN PECAN DOUGHNUTS
makes 6
for the topping:
Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, baking soda, cinnamon, ginger and salt. In a small bowl, whisk pumpkin, sugar, egg, oil and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.
Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Melt butter in a small saucepan over medium heat for 4-5 minutes, until browned. Pour browned butter into a bowl with confectioner’s sugar. Stir in vanilla and milk until frosting reaches a smooth, glazey consistency.
Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with chopped pecans and serve immediately.
The main changes were some extra pumpkin -- I used the whole can. Also, our household does not have a doughnut pan, but we do have a mini cake pan that would do the trick. Finally, sprinkles!
Let me know if you have ideas for how to use the little bit of extras like the bottom of the can of pumpkin. Maybe a glaze or gravy for something else…?
BAKED PUMPKIN PECAN DOUGHNUTS
makes 6
- 1 cup all- purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 can pureed pumpkin
- 1/2 cup packed dark brown sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
for the topping:
- 1/2 cup toasted pecans, chopped
- 1 cup confectioners’ sugar
- 2-3 tablespoons butter
- 3-4 teaspoons milk
Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, baking soda, cinnamon, ginger and salt. In a small bowl, whisk pumpkin, sugar, egg, oil and vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.
Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Melt butter in a small saucepan over medium heat for 4-5 minutes, until browned. Pour browned butter into a bowl with confectioner’s sugar. Stir in vanilla and milk until frosting reaches a smooth, glazey consistency.
Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with chopped pecans and serve immediately.
