Hey all. Lauren here again with another pumpkin recipe. Surprise, surprise.
Seriously, why do people hate on pumpkin so much?
Anyways, I wanted to make a nice easy treat to bring in to school before midterms, and I thought donuts would be perfect. These are super easy to make and were a big hit.
The recipe only makes about 12 so I doubled it.
Here’s what you need:
1 (15 oz) can pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1 cup light brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups powdered sugar
4 Tablespoons warm water
1 teaspoon vanilla extract
First, preheat the oven to 425 degrees and make sure to spray your donut pan! In one medium bowl, whisk together the flour, the baking soda, and the salt.
Next put your pumpkin, cinnamon, and cloves in a saucepan and heat the mixture on medium heat, stirring occasionally, until it starts to thicken up. Pour this into a medium bowl and mix in the brown sugar, oil, and the eggs one at a time. Next, gradually add the flour mixture and stir only until well mixed.
Fill the donut pan, each about 3/4 full. The best way to do this is by using a pastry bag or cutting a hole in the corner of a ziploc bag. Bake these donuts for 5-8 minutes. Let them cool a minute or two in the pan, and then put them on a cooling rack.
In another bowl, whisk together all of the ingredients for the glaze. Wait until the donuts are completely cooled, and then dunk them in the glaze. (I did this twice because, sugar) Let them sit a while and the glaze will firm up.
Decorate with fun fall sprinkles (or gold glitter like me) and you’re good to go!