Side Pannel
Glazed Cinnamon Pumpkin Donuts
- Prep Time: 20 minutes
- Cooking Time: 8 minutes
- Serves: 12 servings
Glazed Cinnamon Pumpkin Donuts
- Recipe Submitted by Gemini on 11/23/2014
Category: Gifts, Kids, Holiday, Desserts
Ingredients List
- 1 (15 oz) can pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- ~~~~~~~~~~~~~~~Glaze:~~~~~~~~~~~~
- 1 1/2 cups powdered sugar
- 4 Tablespoons warm water
- 1 teaspoon vanilla extract
Directions
Preheat oven to 425. Spray donut molds with nonstick spray.
In a medium bowl, whisk together the flour, baking soda and salt.
Bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan. Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs. Add the flour mixture and whisk until just combined.
Fill each donut mold about 3/4 full. I put the batter in a piping bag and piped it in and it was very easy. You could also use a Ziplock bag in place of a piping bag, or just spoon the batter in.
Bake the muffins 5-8 minutes, or until the tops spring back when lightly touched. These won't take very long, so keep an eye on them.
Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
In a medium bowl, whisk all the glaze ingredients together until smooth.
Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm.
In a medium bowl, whisk together the flour, baking soda and salt.
Bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan. Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs. Add the flour mixture and whisk until just combined.
Fill each donut mold about 3/4 full. I put the batter in a piping bag and piped it in and it was very easy. You could also use a Ziplock bag in place of a piping bag, or just spoon the batter in.
Bake the muffins 5-8 minutes, or until the tops spring back when lightly touched. These won't take very long, so keep an eye on them.
Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
In a medium bowl, whisk all the glaze ingredients together until smooth.
Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm.
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