BAKED PUMPKIN DOUGHNUTS
Provided by Valerie Bertinelli
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 13
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.
FRIED PUMPKIN
Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating.
Provided by Janet Milburn
Categories Side Dish Vegetables Squash
Yield 7
Number Of Ingredients 4
Steps:
- Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2x3 inch pieces.
- Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat.
- Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 11 g, Cholesterol 17.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 4.2 g, Sodium 47.5 mg, Sugar 0.9 g
PUMPKIN DONUTS
Yummy baked pumpkin donuts so easy they are great any day of the week.
Provided by Ms Em
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 37.2 g, Cholesterol 37.9 mg, Fat 5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 20 g
PUMPKIN SPICE DONUT HOLES RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, pumpkin pie spice, salt, pumpkin puree, egg, melted butter, oil, sugar, pumpkin pie spice
Provided by Mercedes Sandoval
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
- In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, mix together pumpkin puree, egg, and butter.
- Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
- Heat oil in a frying pan to 325˚F (160˚C).
- While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
- Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
- Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 57 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams
PUMPKIN DONUT DROPS
This recipe comes from a Dude Ranch in Northern Michigan. The chef served these with hot chocolate after a hay ride. Cook time is for the whole recipe.
Provided by MizzNezz
Categories Breakfast
Time 17m
Yield 30 drops
Number Of Ingredients 14
Steps:
- Heat oil for deep frying (375°F).
- In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
- Mix pumpkin, milk, oil, vanilla and egg.
- Stir into dry ingredients just until moistened.
- Drop by teaspoonfuls into hot oil 5-6 at a time.
- Fry 1-2 minutes, on each side, until golden brown.
- Drain on paper towels.
- Mix sugar and cinnamon; roll warm donuts in mixture.
PUMPKIN BUTTERMILK DOUGHNUTS
These are a favourite 'cake' doughnut. Wonderful flavour from the pumpkin and spices and the tender crumb and tang provided by buttermilk. If your family is like mine, they'll be gone before you've finished making them! The dough has to 'rest' for atleast 3 hours or overnight - so I like to make them the night before for a special breakfast.
Provided by evelynathens
Categories Breads
Time 25m
Yield 18 doughnuts
Number Of Ingredients 14
Steps:
- Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
- Cream butter in large bowl until fluffy.
- Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in ¼ cup dry ingredients.
- Add pumpkin and buttermilk and mix until thoroughly combined.
- Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
- Cover and refrigerate atleast 3 hours or overnight.
- Combine brown sugar and ½ cup sugar in paper bag; set aside.
- Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
- Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
- Transfer to floured board as they are cut.
- Gather up scraps and repeat.
- Let stand 10 minutes.
- Heat 4 inches oil in deep fryer to 360F.
- Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
- Transfer to paper towels using slotted spoon and drain 3 minutes.
- Immediately transfer to paper bag with sugar and shake to coat.
- Arrange on racks.
- Repeat until all doughnuts have been fried and coated with sugar.
- Can be prepared 1 day ahead.
- Store airtight.
Nutrition Facts : Calories 201.5, Fat 3.4, SaturatedFat 1.9, Cholesterol 30.6, Sodium 298, Carbohydrate 39.4, Fiber 0.7, Sugar 20.4, Protein 3.6
BAKED PUMPKIN DOUGHNUTS
These fuss-free (no electric mixer needed!) pumpkin doughnuts are flavored with cinnamon and nutmeg, classic spices we associate with fall. But they're also loaded with pumpkin pureé, which makes them moist and flavorful and gives them their orangey hue. They're finished with a simple - and forgiving - vanilla glaze that sets beautifully. If your glaze is too thick to dip, just add a little more milk. If your glaze is too thin and runs off the doughnut, add a little more confectioners' sugar.
Provided by Vallery Lomas
Categories cakes, quick breads, dessert
Time 40m
Yield 12 doughnuts
Number Of Ingredients 16
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.
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- In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.
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- In a medium bowl whisk the flour, baking powder, baking soda, salt and spices. In the bowl of a stand mixer, beat the sugar and butter until combined. Add the egg, additional egg yolks, and vanilla and stir to combine.
- In a small bowl, combine the buttermilk and pumpkin puree. Mixing at a low speed add some of the dry ingredients, followed by some of the pumpkin mixture. Repeat with the rest of the dry ingredients and buttermilk mixture until well combined. Cover the dough and chill it for at least three hours or until it’s firm.
- Roll out the dough into a circle approximately 1/2" thick. Cut out the donuts and reroll any scraps to cut out more.
- Heat two to three inches of oil in a large pan to 365-370°F. Fry the donut holes in batches until they are golden brown all over and cooker through, about three to four minutes. Transfer the donuts to a paper towel lined rack to drain the excess oil.
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