Diana's Desserts - www.dianasdesserts.com
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Baked Pumpkin Doughnuts
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 4) [Read reviews] [Post a review] |
| Servings: Makes 12 3-inch doughnuts |
| Comments: A great baking idea for an autumn treat. Try making these baked doughnuts for a yummy snack. And take advantage of that canned pumpkin that's been sitting in your pantry for just the right dessert...................Diana |
Ingredients:  For Doughnuts: 2 cups all-purpose flour 1/2 cup packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup canned pumpkin 2 eggs 1/4 cup milk 1/4 cup shortening, butter, or margarine, softened For Icing: 1 cup sifted powdered sugar 1/4 teaspoon vanilla 3-4 teaspoons milk |
| Instructions: FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed. Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper. FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts. Makes 12 three inch doughnuts. |
| Source: DianasDesserts.com |
| Date: July 22, 2002 |
Reviews
Reviewer: Tracy
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Incredible!!!!!!!!!!
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Incredible!!!!!!!!!!
Reviewer: Justin Mazine
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awesome!!
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awesome!!
Reviewer: dot dot dot
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yummy!
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yummy!
Reviewer: AJ
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Wonderful taste! I added 1/4 cup more pumpkin, and dusted with cinnamon/(fine) sugar before baking. They come out very pumpkin-y, but that's what I wanted. I also added cinnamon to the glaze. These aren't really "cake donuts" by any means, I'd call them more a pumpkin cookie, but unlike most pumpkin cookie recipes --- it stays together. I'll still eat them for breakfast, and wonder how adding some oat bran would work (more substantial, bit healthier).
Rating:
Review:
Wonderful taste! I added 1/4 cup more pumpkin, and dusted with cinnamon/(fine) sugar before baking. They come out very pumpkin-y, but that's what I wanted. I also added cinnamon to the glaze. These aren't really "cake donuts" by any means, I'd call them more a pumpkin cookie, but unlike most pumpkin cookie recipes --- it stays together. I'll still eat them for breakfast, and wonder how adding some oat bran would work (more substantial, bit healthier).