Barry and I are really not doughnut fans but we make an exception for these doughnuts. They are REALLY good.
I bake one batch at a time in our small Breville® oven. Also, extra batter can be refrigerated allowing you to bake the doughnuts fresh each morning . . . or afternoon or evening! They're that good!
Glazed Pumpkin-Pecan Cake Doughnuts Makes 18 baked doughnuts
1/2 cup vegetable (canola) oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (if using canned pumpkin be sure it is plain pumpkin & does not contain sugar & spices)
1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp. ground cinnamon + heaping 1/4 tsp. each ground nutmeg & ground ginger)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoon all-purpose flour
Vanilla Glaze -- recipe follows
Finely chopped pecans to top the glazed doughnuts
- Preheat oven to 350°. Spray doughnut pan with pan release.
- Beat together oil, eggs, sugar, pumpkin puree, spices, salt and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Fill the doughnut wells about 3/4 full of batter using a scant 1/4 cup measure. Smooth off top and remove any batter that might be on the center portion of the well.
- Bake 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
- Remove doughnuts from the oven and invert pan onto a wire rack.
- Dip doughnuts into glaze; use a fork to turn them.
- Return glazed doughnuts to the wire rack (place a sheet of wax paper under the rack to catch drips) and immediately sprinkle with finely chopped nuts.
- Leftover doughnuts can be lightly covered. (A tight cover could cause them to become soggy.)
Vanilla Glaze
3 cups powdered sugar
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla
In a bowl, stir together the ingredients beginning with 3 Tbsp. of milk and adding more if needed.
Recipe without photos . . .
Glazed Pumpkin-Pecan Cake Doughnuts Makes 18 baked doughnuts
1/2 cup vegetable (canola) oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (if using canned pumpkin be sure it is plain pumpkin & does not contain sugar & spices)
1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp. ground cinnamon + heaping 1/4 tsp. each ground nutmeg & ground ginger)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoon all-purpose flour
Vanilla Glaze -- recipe follows
Finely chopped pecans to top the glazed doughnuts
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (if using canned pumpkin be sure it is plain pumpkin & does not contain sugar & spices)
1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp. ground cinnamon + heaping 1/4 tsp. each ground nutmeg & ground ginger)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoon all-purpose flour
Vanilla Glaze -- recipe follows
Finely chopped pecans to top the glazed doughnuts
- Preheat oven to 350°. Spray doughnut pan with pan release.
- Beat together oil, eggs, sugar, pumpkin puree, spices, salt and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Fill the doughnut wells about 3/4 full of batter using a scant 1/4 cup measure. Smooth off top and remove any batter that might be on the center portion of the well.
- Bake 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
- Remove doughnuts from the oven and invert pan onto a wire rack.
- Dip doughnuts into glaze; use a fork to turn them.
- Return glazed doughnuts to the wire rack (place a sheet of wax paper under the rack to catch drips) and immediately sprinkle with finely chopped nuts.
- Leftover doughnuts can be lightly covered. (A tight cover could cause them to become soggy.)
Vanilla Glaze
3 cups powdered sugar
3 to 4 tablespoons milk
1 1/2 teaspoons vanilla
In a bowl, stir together the ingredients beginning with 3 Tbsp. of milk and adding more if needed.
No comments:
Post a Comment