Maple Frosted Baked Pumpkin Donuts Food

MAPLE PUMPKIN DOUGHNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
• Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
• Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
• Scoop about 1/4 cup batter into each doughnut well.
• Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
• Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
• Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

MAPLE-GLAZED BAKED PUMPKIN DONUTS

Steps:

• Heat oven to 350°F.
• Whisk eggs in large bowl until blended. Add brown sugar, pumpkin pie spice and baking powder; mix well. Blend in 1 cup pumpkin and 1/2 cup sour cream. Stir in flour.
• Spoon into 12 donut pan cups sprayed with cooking spray.
• Bake 12 to 15 min. or until toothpick inserted into centers comes out clean. Cool 5 min. Remove donuts from pan to wire rack; cool completely.
• Meanwhile, beat dry pudding mix with remaining pumpkin and sour cream until blended. Refrigerate until ready to use.
• Whisk powdered sugar and maple syrup until blended; spoon over donuts.
• Spoon pudding mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe pudding mixture into centers of donuts. Top with pecans, pressing gently into pudding mixture to secure.

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.

MAPLE GLAZED PUMPKIN DONUTS

Steps:

• Preheat oven to 400°F. Spray a 6 or 12 count donut pan with non-stick cooking spray, set aside.
• In medium bowl whisk together flour, sugar, baking powder, salt and pumpkin pie spice until combined. Set aside.
• In a large bowl, whisk together eggs, pumpkin, vanilla extract, milk and butter and mix together until smooth. Add in dry ingredients, whisking until well combined.
• Then place in a large piping bag and cut the tip off. Pipe donut batter into each well of your donut pan and place in oven to bake for 8-10 minutes until donuts spring back when touched.
• Let cool slightly before turning out onto wire rack to cool completely.
• Meanwhile, to make glaze in bowl whisk together your powdered sugar, milk, maple syrup and vanilla extract.
• Place a wire cooling rack over a baking sheet. Dunk each donut in glaze and set on wire rack to harden.