Quite simply the best pumpkin donuts you will ever eat! This super fluffy recipe is easy to make and bake so you can enjoy a guilt-free donut, best of the season, anytime you want.
Preparation:
Cook:
Level: Easy
Ingredients
- 2 cups Unbleached all-purpose flour
- 1 teaspoon Sea salt
- 1 teaspoon baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Ground clove
- ½ cups brown sugar
- ½ cups Canola oil
- 1-½ cup Pumpkin puree
- ¼ cups applesauce or 1 egg
- 1 teaspoon Vanilla Bean Paste
- FOR THE GLAZE:
- ½ cups Sugar Confectioners
- 1 tbsp Milk
- ¼ teaspoons Vanilla Bean Paste
Preparation
Preheat the oven to 350ºF. Grease an 8-hole donut pan and set aside.
In a large bowl, combine flour, salt, baking powder, baking soda and spices (dry mix). In another bowl, combine the brown sugar, oil, pumpkin purée, applesauce (or egg) and vanilla. Whisk to combine.
Add the wet mixture to the dry. Using a silicone spatula, fold into a smooth paste. Transfer the batter to a piping bag and fill each donut cavity with the batter.
Bake for 12 minutes or until a toothpick comes out clean. Remove from the oven and let cool on a wire rack.
For the icing, in a small glass bowl, combine the icing sugar with the milk and vanilla bean paste and whisk until smooth. When the donuts are cool, spoon about 1 tablespoon of glaze over the top of each donut. Let the frosting set before serving
