I realize Halloween is technically over, but I think we still need a nice orange and black recipe to round out the holiday. And since I’ve basically spent this week staring at beautiful pictures of doughnuts online, today we’re making doughnuts.
Baked doughnuts are super fun to make. I love how easy the batter is, although granted it’s slightly less fun when you only have one 6-doughnut pan. My baking time is probably quadruple what it should be. But for doughnuts? Totally worth it.
These fabulous doughnuts are a great way to celebrate your Friday. It’s been a pretty crazy week, between finishing my early college application (!!!!), our first meeting for high school gymnastics, my first club meet in two weeks, and Halloween, all on top of my regular school work. Things are going to be insanely busy for the next two months, so I’ll be very happy once second semester hits!
I have to admit, I accidentally forgot the baking powder in this recipe. Put it down to being mentally exhausted, but the real reason may or may not have been because I was watching the latest season of Project Runway All Stars simultaneously, and I didn’t want to run to the cabinet until the commercial break Either way, they turned out a lot more dense, which I actually really liked! However, they’ll probably be even better with some leavening to make them nice and fluffy. Guess I’ll just have to make another batch – life is tough around here with all these doughnuts.
Baked Pumpkin Donuts with Chocolate Glaze
Adapted from Baking Perfection
For the donuts:
1 3/4 cups and two tablespoons (8 ounces) of all-purpose flour
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of salt
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
1 1/2 cups (12 ounces) of canned pumpkin
1 1/2 cups of granulated sugar
3 large eggs
1 1/2 cups of melted butter, cooled
2 teaspoons of vanilla extract
Preheat the oven to 350 F and spray 2 doughnut pans with non-stick spray.
In a medium bowl, whisk together the the flour, baking powder, salt, cinnamon, nutmeg, and cloves with a fork; set aside.
In a larger bowl, stir the pumpkin, sugar, eggs, melted butter, and vanilla extract. Pour the dry ingredients into the wet ingredients, mixing until the batter is just incorporated.
There are several ways to pour the batter into the doughnut pans, but I prefer to use a piping bag with a very large tip. However, you can just pour the batter or spoon it in. Fill each well 3/4 of the way up the middle circle. Bake for 10-13 minutes or until they are firm to the touch. Let cool; meanwhile, start the glaze.
For the glaze:
3/4 cups of powdered/confectioners sugar
2 tablespoons of cocoa powder
2 1/2 tablespoons of milk
1 teaspoon of vanilla extract
Sift the powdered sugar and cocoa powder into a small bowl. Add the milk and vanilla, stirring until the glaze achieves a smooth, thick-drippy consistency. Dip each cooled doughnut into the glaze and top with sprinkles. Enjoy!