Sunday, January 2, 2011

Pumpkin Donuts

The batter is sticky but careful handling and use of flour make it not too bad. The trickiest part for me was finding two circle cutters that would make a donut like shape. But they are delicious and we have enjoyed them several times. Between these, pumpkin muffins and pumpkin waffles, we eat a lot of pumpkin in the fall.

Baked Pumpkin Donuts

3 1/2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp allspice
1 cup sugar
6 Tbsp butter
2 eggs
2 tsp vanilla
1/2 cup buttermilk
1 cup pumpkin puree

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately 3/4" thick, then cut with donut cutter. Transfer to a lightly greased cookie sheet. Bake in an oven preheated to 400 degrees for 12-15 minutes, or just until the donuts are cooked through. Dip immediately into buttermilk glaze. Eat warm and enjoy!

Buttermilk Glaze
3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla

Whisk together in a small bowl until smooth. Dip hot donuts in the glazed, then allow to air dry on a cooling rack.

Original recipe from Cheeky Kitchen here.

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