Baked Pumpkin Donuts Food

PUMPKIN DONUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
• Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
• Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
• Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
• Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.

BAKED PUMPKIN DONUTS

Steps:

• Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
• Spoon the batter into the donut cavities or for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
• Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they're done. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. *For mini donuts, bake in a mini donut pan for 8-9 minutes. Cool donuts for at least 10 minutes before icing them.
• Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners' sugar until smooth and combined. Taste, then add a pinch of salt if desired- I always add a tiny pinch. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you're dipping, add a little more milk or warm back up in the microwave or on the stove to thin out. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set in about 1 hour so you can stack or transport the donuts.
• Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

GLAZED PUMPKIN DONUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

BAKED PUMPKIN DOUGHNUTS

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
• Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
• In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
• Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
• Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
• Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
• As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.

BAKED PUMPKIN DOUGHNUTS

Steps:

• FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
• Add pumpkin, eggs, milk, and butter, or margarine; beat with an electric mixer on low speed till mixed.
• Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening.
• Pipe onto 2 greased baking sheets in 3-inch circles.
• Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
• Cool doughnuts on a rack.
• FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla.
• Stir in enough milk to make a smooth icing of glazing consistency.
• place rack with doughnuts over waxed paper.
• Brush icing over doughnuts with pastry brush, or spoon over surface.

HEALTHY BAKED PUMPKIN DONUTS

Steps:

• Preheat the oven to 350F. Coat a donut pan with non stick spray.
• Mix oil and sugar in a large bowl. Add in buttermilk and mix well.
• Add in the eggs one by one, mix well after adding each egg. Then add the pumpkin puree. Mix well.
• Add in all dry ingredients and mix using a wooden spoon or a spatula until combined. Don't over mix.
• Fill the donut molds to two thirds and bake in the oven for 15 minutes or until a toothpick inserted in the donut comes out clean. let cool for 5 minutes then take the donuts out.

BAKED BUTTERMILK PUMPKIN DOUGHNUTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray.
• Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
• Spoon mixture into prepared doughnut pans (they'll be quite full), and bake until tops spring back when lightly pressed, 15 to 18 minutes. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze.
• Melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes. Remove from heat and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat and whisk in powdered sugar and vanilla until smooth.
• Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using). Let stand until glaze is set, about 15 minutes.

BAKED PUMPKIN DONUTS

Steps:

• Preheat oven to 350 degrees F. Spray donut pans thoroughly with non-stick cooking spray.
• In a mixing bowl, combine oil, eggs, sugar and pumpkin and mix well to combine.
• Add flour, spices, salt and baking powder and stir by hand until well combined, but do not over-mix.
• Transfer batter to a large Ziploc bag, snip off a bottom corner of the bag, and pipe batter into the wells in donut pans. Fill each well approximately 3/4 of the way full. Alternately, batter can be spooned into the wells also.
• Bake approximately 15-18 minutes or until donuts spring back when lightly pressed. Remove donuts from oven and allow to cool for approximately 5 minutes then gently remove donuts from pan and place on a wire cooling rack.

BAKED PUMPKIN DONUTS

Steps:

• FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
• Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375* oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
• FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

MAPLE FROSTED BAKED PUMPKIN DONUTS

Steps:

• Pre-heat oven to 350F (180C), grease and flour a 6 size donut pan.
• In a small pot melt butter and let cool.
• In a medium bowl whisk together flour, baking powder, baking soda, salt, sugars and cinnamon.
• In a medium bowl whisk together egg, milk, yogurt, vanilla, pumpkin puree and melted butter until smooth.
• Mix the wet ingredients into dry ingredients and mix just until combined, do not over mix. It there are a few small lumps that is ok.
• Spoon or use a piping bag to place the batter into the prepared donut pan, bake for 10 minutes, test for doneness with a toothpick. Let the donuts cool 5-10 minutes in the pan then move to a wire rack to cool completely.

BAKED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
• Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
• Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
• Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.

BAKED PUMPKIN DONUTS RECIPE

Steps:

• Preheat oven to 350°F and grease a donut tin with nonstick baking spray. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice.
• Add the egg, milk, pumpkin puree, and vanilla extract. Whisk just until combined-- you don't want to overmix.
• Divide the batter between the donut tins, filling each one halfway full. In my donut tins, I used 3 tablespoons of batter per donut.
• Bake the donuts for 14-16 minutes, or until a toothpick inserted into the edge of the donut comes out clean.
• Transfer the donuts to a wire rack to cool. Serve warm or at room temperature.

BAKED PUMPKIN BUTTERMILK DONUTS

Steps:

• Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
• Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.