Side Pannel
Pumpkin French Toast Donuts
Pumpkin French Toast Donuts
- Recipe Submitted by maryjosh on 11/04/2016
Ingredients List
- For the Donuts
- 1 C whole wheat flour
- 1 C all-purpose flour
- ⅓ C sugar
- ¼ C brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 1 C milk (soy milk or almond milk would work)
- ½ C pumpkin puree
- 2 eggs
- 3 tbsp butter, melted and cooled
- 1 tsp maple extract
- ½ tsp vanilla extract
- For the Streusel Pieces
- ¼ C brown sugar
- 3 tbsp all-purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp salt
- 3 tbsp butter, cold
- For the Glaze
- ½ C brown sugar
- ¼ C butter
- 2 tbsp milk
- ½ C confectioner's sugar
- 1 tsp maple extract
Directions
Preheat oven to 350. Spray donut pan with non-stick cooking spray.
In a large bowl, whisk together flours, sugars, baking powder, cinnamon, nutmeg, and salt. Stir in milk, pumpkin, eggs, butter, and extracts until just combined.
In a small bowl, stir together all ingredients for the streusel pieces except butter. Cut in butter until mixture resembles coarse crumbs. (If you don’t mind getting your hands dirty, mix the butter in with your fingers and create bigger chunks of streusel.) Stir streusel into donut batter.
Pour batter into a pastry bag or a ziploc bag with the corner cut off. Fill each donut cavity about ½ full.
Bake for 9-11 minutes or until edges just start to turn light golden brown. Remove to a wire rack to cool for 2 minutes before removing from pan.
While donuts are cooling, prepare glaze by melting together sugar and butter in a small saucepan over medium-low heat. Bring to a boil and allow to boil for 2 minutes. Add milk and boil for another minute. Add confectioner's sugar and maple extract and stir until smooth.
Keeping heat on low, carefully dip each donut in glaze to cover tops. You may need to stir glaze occasionally to keep it from hardening.
Allow glaze to harden before serving.
In a large bowl, whisk together flours, sugars, baking powder, cinnamon, nutmeg, and salt. Stir in milk, pumpkin, eggs, butter, and extracts until just combined.
In a small bowl, stir together all ingredients for the streusel pieces except butter. Cut in butter until mixture resembles coarse crumbs. (If you don’t mind getting your hands dirty, mix the butter in with your fingers and create bigger chunks of streusel.) Stir streusel into donut batter.
Pour batter into a pastry bag or a ziploc bag with the corner cut off. Fill each donut cavity about ½ full.
Bake for 9-11 minutes or until edges just start to turn light golden brown. Remove to a wire rack to cool for 2 minutes before removing from pan.
While donuts are cooling, prepare glaze by melting together sugar and butter in a small saucepan over medium-low heat. Bring to a boil and allow to boil for 2 minutes. Add milk and boil for another minute. Add confectioner's sugar and maple extract and stir until smooth.
Keeping heat on low, carefully dip each donut in glaze to cover tops. You may need to stir glaze occasionally to keep it from hardening.
Allow glaze to harden before serving.
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