General

Pumpkin Doughnuts

1/2 cup canola oil
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 cup pure pumpkin puree
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract

Ella and Rebecca are separating the seeds from the pumpkin flesh. We are going to toast the pumpkin seeds and bake the pumpkin in the oven for 1 hour.

Ella and Rebecca are separating the seeds from the pumpkin flesh. We are going to toast the pumpkin seeds and bake the pumpkin in the oven for 1 hour.

1. Heat oven to 350ᵒ F. Lightly oil two 6-compartment doughnut pans.

The pumpkin is soft and cool enough.  We are scooping the pulp from the skin.

The pumpkin is soft and cool enough. We are scooping the pulp from the skin.

2. Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl.

3. In another bowl, whisk the pumpkin puree, sugar, brown sugar, oil, egg, and vanilla. Add the other dry ingredients and mix.

Pumpkin doughnuts puree

4. Spoon the batter into each doughnut compartment. Bake until the doughnuts are golden brown, 12 to 14 minutes.

Pumpkin doughnuts filling the pan

5. Let cool in the pans for 15 minutes.

Pumpkin doughnuts baked with no icing

6. Meanwhile, whisk together in a small bowl:
• 3/4 cup confectioners’ sugar
• 2 tablespoons sour cream
• 1/4 teaspoon fresh lemon juice

7. Drizzle over the doughnuts

8. Scatter sprinkles if desired.

Pumpkin doughnuts final

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