Ingrédients pour Baked Pumpkin Doughnuts
- 2 cups all-purpose flour
- ¾ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 cup milk (for batter) + 2-4 tablespoons milk (for icing)
- ½ cup (1 stick) melted unsalted butter or margarine
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
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Comment préparer Baked Pumpkin Doughnuts
- Preheat oven to 375°F (190°C). Grease two baking sheets.
- 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 ½ teaspoon baking soda.
- Add 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup milk, and ½ cup (1 stick) melted unsalted butter or margarine. Mix with an electric mixer on low speed until just combined.
- Transfer batter to a pastry bag fitted with a large star tip (or use a zip-top bag with a corner snipped off).
- Pipe 3-inch circles of batter onto the prepared baking sheets, leaving some space between each doughnut.
- Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the doughnuts cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the doughnuts are cooling, prepare the icing: In a small bowl, whisk together 2 cups powdered sugar and 1 teaspoon vanilla extract.
- Gradually add 2-4 tablespoons of milk, whisking until you reach your desired consistency. The icing should be smooth and pourable.
- Place the cooled doughnuts on a piece of waxed paper or parchment paper.
- Drizzle or brush the icing over the doughnuts.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
76g
Fat
14g
Carbs
12g
