Recipes, Sweet

November 2, 2018

Pumpkin Spice Donuts

Kicking off November with these scrumptious Pumpkin Spice Donuts! OMG are they fantastic! These fluffy, cake like donuts have the perfect amount of sweetness and that signature pumpkin spice flavor. They’re delicious on a chilly fall day with a cup of piping hot cider. Have you tried making homemade donuts before? It’s simpler than you’d think! Especially the baked variety.

I love staying inside during chilly fall days and baking up a storm. It’s the perfect excuse to bake all things pumpkin, which is exactly what I plan on doing this season. Call me “basic” but let’s face it… pumpkin baked goods are pretty darn good. They may be sinful, but hey…. some treats are just worth it! This donut recipe is great for beginner donut makers, or those who want a simple and delicious donut recipe. If you’ve never made them before you’ll see it’s very similar to baking cupcakes.

 

 

Ingredients:

  • 3 ½ cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • ¼ teaspoon ground cloves
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 – 14 ounce can pumpkin puree
  • 1 cup milk
  • 1 cup brown sugar
  • 2/3 cup canola oil
  • 2 large eggs
  • 1 tablespoon vanilla extract

Topping

  • 4 tablespoons cinnamon
  • 1 1/3 cups granulated sugar
  • 8 tablespoons unsalted butter, melted

Drizzle

  • 6 oz Vanilla Candiquik
  • 1 tsp oil

Directions:

  1. Preheat oven to 350 degrees. Grease 2 donut pans using cooking spray. Recipe makes 18 donuts.
  2. In a large bowl combine all of your dry ingredient flour, cinnamon, nutmeg, allspice, cloves, salt and baking powder, stir together and set aside.
  3. In a small bowl or 4 cup measuring glass combine milk, pumpkin puree, brown sugar, oil, eggs and vanilla extract, mix until well combined.
  4. Mix together the wet with the dry ingredients until thoroughly combined.
  5. If you don’t have a piping bag, cut the corner of a Ziplock bag, add batter and pipe the dough evenly into the prepared pans.
  6. Bake for 12 minutes, remove from oven and cool for 2 minutes before you turn them over on to a cooling rack. Let the donuts cool on rack.
  7. Once donuts have completely cooled, melt butter in a small mixing bowl. Then in large mixing bowl combine sugar and cinnamon, stir together.
  8. Dip the entire donut in the melted butter, make sure both sides get dunked. Then gently shake off the excess butter, and place in sugar and toss or cover until completely coated, place back on cooling rack. Repeat with the rest of the donuts, until all donuts are covered.
  9. Melt Candiquik according to package directions. Stir in oil. Drizzle over donuts. Let sit until Candiquik is set.

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