Pumpkin Doghnut Holes With Maple Glaze Food

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.

PUMPKIN DOGHNUT HOLES WITH MAPLE GLAZE

Steps:

• 1. In Dutch oven, pour oil to depth of 3 inches. Heat oil over medium high heat to 375.
• 2. Meanwhile in medium bowl, whisk together flour, baking powder, cinnamon, ginger, cardamom, and salt. In another medium bowl, mix pumpkin puree, brown sugar, egg and vanilla. Whisk together flour mixture and pumpkin mixture til smooth.
• 3. Using a 1 1/4 inch spring loaded ice cream scoop, drop pumpkin batter by scoopfuls into hot oil. Fry, turning at least once, for 1 1/2 to 2 minutes or til golden brown. Remove and drain on paper towels. Line a rimmed baking sheet with parchment paper. Put a wire cooking rack on top of baking sheet. Put doughnut holes on rack. Pour maple glaze over doughnut holes. Let cool completely. Store at room temperature for up to 3 days.
• 4. Maple Glaze: 1 1/2 cups powdered sugar 2 to 3 Tbsp. water 1/4 tsp. maple extract In small bowl, whisk together powdered sugar, water, and maple extract til smooth. use t once.