Zutaten für Baked Pumpkin Donuts
- 2 cups all-purpose flour
- ¾ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup milk (for donuts), 2-4 tablespoons milk (for icing)
- ½ cup shortening (alternative to butter)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
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Zubereitung von Baked Pumpkin Donuts
- Preheat oven to 375°F (190°C). Grease two baking sheets and line with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, and 1 teaspoon baking soda.
- Add 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup milk, and ½ cup unsalted butter, melted. (Alternatively, use ½ cup shortening or margarine).
- Beat with an electric mixer on low speed until just combined. Do not overmix.
- Transfer batter to a piping bag fitted with a large star tip (or a zip-top bag with a corner snipped off).
- Pipe 3-inch diameter circles onto the prepared baking sheets, leaving some space between each donut.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the donuts cool, prepare the icing: In a small bowl, whisk together 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2-4 tablespoons milk until smooth and pourable. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.
- Once the donuts are completely cool, drizzle the icing over the top.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
76g
Fat
7g
Carbs
12g
