Over the weekend, we were stuck inside the house due to inclement weather. I’ve been hearing the buzz of other people talking about pumpkin donuts from different donut shops…but since driving wasn’t the greatest idea, I decided to make some at home. Biting into that fluffy, flavorful donut and sipping some hot coffee, it did add some brightness to our cabin fever filled days.
For The Donuts
1 1/2 cups all purpose flour
1/2 cup packed light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup pureed pumpkin
2 eggs
1/4 cup butter, softened
1/4 cup milk
Preheat oven to 325 degrees. In a medium size mixing bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, salt and baking soda, whisk together. Add pumpkin, eggs, milk and butter. Using an electric mixer, beat at medium speed for about 2 minutes, just until well combined. Grease and flour a donut pan. Spoon batter into a large pastry bag, cut about 1 inch off the tip of the pastry bag. Pipe batter into donut pan, then place in oven and bake for 8-10 minutes (or until donut springs back lightly when touched). Remove from oven and turn donuts out of pan onto a parchment paper lined cookie sheet. Dip each donut in glaze, return to parchment paper to cool.
For The Glaze
3 cups powdered sugar
1/4 cup butter, melted
2 teaspoons vanilla
2 tablespoons water
In a small mixing bowl, combine all ingredients and stir well.
