Description
Simply the best pumpkin doughnuts you will ever eat! This super moist recipe is easy to put together and baked so you can enjoy a guilt-free best-of-the-season doughnut anytime you want.
Ingredients
- 2 cups Unbleached All-purpose Flour
- 1 teaspoon Sea Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Ground Cloves
- ½ cups Brown Sugar
- ½ cups Canola Oil
- 1-½ cup Pumpkin Puree
- ¼ cups Apple Sauce Or 1 Egg
- 1 teaspoon Vanilla Bean Paste
- FOR THE GLAZE:
- ½ cups Confectioners Sugar
- 1 Tablespoon Milk
- ¼ teaspoons Vanilla Bean Paste
Preparation
Preheat oven to 350ºF. Grease an 8-hole doughnut pan and set aside.
In a large bowl, mix flour, salt, baking powder, baking soda and spices together (dry mix). In a separate bowl, combine brown sugar, oil, pumpkin puree, applesauce (or egg) and vanilla. Whisk to combine.
Add the wet mix to the dry. Using a silicone spatula, fold into a smooth batter. Transfer batter to a pastry bag and fill each doughnut cavity with the batter.
Bake for 12 minutes or until toothpick comes out clean. Remove from oven and let it cool off on a wire rack.
For the glaze, in a small glass bowl, combine confectioners sugar with milk and vanilla bean paste and whisk until smooth. When doughnuts are cool, spoon about 1 tablespoon of glaze over the top of each doughnut. Allow glaze to set before serving
