|As soon as i saw these on Pinterest (via Multiply Delicious), I knew I had to make them. I had one bag of pumpkin left in our freezer and it was time to be put to use. I must confess that one of my favorite doughnuts come from the grocery store, the cake doughnuts with the cinnamon powdered sugar on them. So I had to adapt the recipe to make them like my grocery store fav. After making these, I am clueless how that cinnamon powdered sugar stays put. These doughnuts absorbed it, which wasn't necessarily a bad thing. These are the perfect fall breakfast treat and they are totally worth making a powdered sugar disaster in the kitchen. I swear there was powdered sugar all in Miss F's hair by the time we were done.|
makes 6 doughnuts
1 ¾ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice
2 ½ teaspoons cinnamon, divided
¼ cup light brown sugar, packed
¼ cup sugar
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 ½ teaspoons maple syrup
¼ cup buttermilk
½ cup pumpkin puree
¼ cup powdered sugar
Heat oven to 375 degrees. Grease your doughnut pan.
In a large bowl, combine flours, baking powder, salt, pumpkin pie spice, 1 ½ teaspoons of the cinnamon, and both sugars. Whisk together ingredients until combined. In a small bowl, whisk together butter, egg, vanilla, maple syrup, buttermilk, and pumpkin puree. Add wet ingredients to dry ingredients and stir until combined.
Carefully spoon the batter into the prepared doughnut pan. I put the batter in a large Ziploc bag and cut off one of the bottom corners to pipe it into the doughnut pan. Bake 12 to 15 minutes or until doughnuts are slightly golden. Remove doughnuts to a cooling rack.
In a large Ziploc bag, combine the powdered sugar and remaining teaspoon of cinnamon. Add the cooled doughnuts to the bag and toss to coat in the powdered sugar mixture. Serve.
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