As soon as the leaves begin to fall, I'm ready for anything pumpkin! Doesn't everyone love doughnuts? The problem is...they are almost always fried. After finding a recipe for baked pumpkin doughnuts, I had to try them. The original recipe calls for piping the dough through a star tip, but it is much easier to use the King Arthur Flour doughnut pan (item 5233 for $16.95). This is not an advertisement for King Arthur, but it's my personal choice of flour for everything from bread flour to pastry flour. And honestly, a doughnut pan is awesome! They aren't truly photogenic, but they have a wonderful taste with a much lower calorie count.
Baked Pumpkin Doughnuts- Yield 9 doughnuts with pan
Preheat oven to 375 degrees
2 cups King Arthur Unbleached Flour
1/2 cup packed brown sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp freshly ground nutmeg (it will make a difference)!
1/2 tsp salt
1/4 tsp baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup 1% milk
1/4 cup softened butter
Icing: 1 cup powdered sugar, 1/4 tsp vanilla extract, 3-4 Tablespoons milk. (I used butter cream icing)
1. Combine all dry ingredients and stir with wooden spoon.
2. Add pumpkin, eggs, milk and butter.
3. Beat with hand mixer until combined.
4. Spray pan lightly with cooking spray
5. Add dough level to pan
6. Bake 11 minutes and remove from pan
7. Spread icing over tops and enjoy!
