 | Miss F loves doughnuts for breakfast, they are about her most favorite breakfast treat. Though, she really loves all breakfast foods, which is the exact opposite of me. I don't really love many traditional breakfast foods, but I do adore doughnuts. These doughnuts are perfect for fall and Miss F approved. This recipe makes six doughnuts using the Wilton doughnut pan. Seriously, it has been one of my best kitchen investments ever. And by investment, I mean it costs less than a dozen doughnuts. Thanks to the Redhead Baker for the inspiration! |
1 cup flour
1/3 cup sugar
1 tablespoon butter, melted
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
pinch ginger
pinch cloves
½ teaspoons salt
1/3 cup canned pumpkin
1 egg
1 teaspoon vanilla extract
For the glaze:
1 tablespoon milk
½ cup confectioners’ sugar
Preheat oven to 400 degrees. Spray the doughnut pan with non-stick cooking spray. Stir together the flour, sugar, butter, baking powder, cinnamon, nutmeg, ginger, cloves, salt, pumpkin, egg and vanilla in a mixing bowl. The dough will be quite thick. Spoon the batter into the doughnut pan, making sure it is evenly distributed. Bake for 10 to 12 minutes, until the doughnut springs back to the touch. Cool on a wire rack. While the doughnuts are cooling, whisk together the milk and confectioners' sugar. Dip each cooled doughnut into the glaze and allow the glaze to set. Serve.
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3 comments:
Golly you daughter is lucky to have doughnuts for breakfast once in a while. They would definitely qualify as a MAJOR treat in my life now. I also adore doughnuts and their beloved cousins sweet rolls. The fact we can bake doughnuts now is wonderful. Helps to eliminate that ol' little devil sitting on our shoulders in the form of guilt.
Yum. Those look amazing.
I NEED a donut pan... right?
Those were some seriously delicious donuts! Glad you liked them!
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