Tag Archives: donuts

Pumpkin Donuts with Maple Glaze

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Need a quick dessert?  Not tired of pumpkin yet?  Here you go – ready for the oven in about 10 minutes, and the glaze just takes minutes.  Not only will the house smell amazing, dessert will be awesome!

Pumpkin donuts 1

Spend a few dollars and buy yourself a silicone donut mold, I’ve had so much fun with it!

Doughnuts:

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • One 15-ounce can pumpkin puree
  • 1 1/2 cups sugar
  • 1/3 cup vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  1. For the doughnuts: Preheat the oven to 350 degrees F.
  2. Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
  3. Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
  4. Add the flour mixture to the pumpkin mixture and beat until just combined.
  5. Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.  (I always put my batter into a ziplock bag and pipe it into the molds, so much easier, and way less messy)
  6. Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.

(I never seem to have pumpkin pie spice, so you can easily mix up 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp each of cloves and freshly ground nutmeg to equal the 2 tsp)

pumpkin donuts 3

Dry ingredients whisked, and the wet stuff in my stand mixer, but you could easily do it all by hand, it only takes a few minutes to come together.

pumpkin donuts 2

pumpkin donuts 4

Once you get it all together, don’t overtax!  Just enough to bring it all together.

 

Glaze:

  • 1/4 cup unsalted butter
  • 1/2 cup pure maple syrup
  • 1 cup sifted confectioners’ sugar (this is important – gets rid of lumps!)
  • optional: 1/2 teaspoon maple extract

Heat butter and maple syrup in small sauce pan, just until butter is melted.  Quickly whisk in the sifted confectioners’ (icing) sugar until smooth.

It is best if you make this before the donuts as that allows the glaze to thicken slightly.

Dip the slightly cooled donuts in the glaze and allow to cool.  Best served that day, but no one is going to complain about a day old donut!  This makes enough to generously DOUBLE DIP about 12 donuts.  Seriously, go for the double dip, that maple glaze is killer good and courtesy of Sally’s Baking Addiction – check out her blog, all her recipes are great.

The donuts however, come from Valerie Bertinelli’s show and I’ve never had a fail on one of her recipes – they are so good and usually pretty quick to make.

Cake Donuts with Fruit Glaze

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These fun little donuts are delicious!  So easy to make, and even quicker to bake.  The toppings can be anything you like to suit the occasion.

I bought silicone donut molds to bake with, and they are so much fun!  This recipe comes together quickly, and bakes even faster.  Whatever you top them with, they are sure to be a winner.  Today I did a raspberry glaze and an orange peach glaze, but I included a few others here.

Realistically you can make any toppings you like, next time I might do chocolate with toasted nuts on top ….

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup flavorless oil, like canola or vegetable
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • Sprinkles for decorating

Special equipment:

a 12-cavity donut pan and a piping bag

  • To make the donuts: preheat the oven to 375 degrees F.
  • Coat a 12-cavity donut pan with cooking spray and set aside.
  • Whisk together the flour, sugar, salt, baking powder and baking soda in a large bowl.

  • Cake Donuts 1

    Always whisk your dry ingredients together first, that way you can use the same whisk for the wet ingredients.

  • Whisk together the egg, buttermilk, oil, vanilla and water in a medium bowl.

  • Cake Donuts 2

    Yes, I’m often a bit generous with my vanilla ……

  • Whisk the wet mixture into the dry mixture and stir to combine.
  • Fill a piping bag with the batter and pipe the batter into the donut pans, filling each cavity halfway. This could get a little messy.
  • Cake Donuts 3

    I used a ziplock bag and just snipped the end off.

    Cake Donuts 5

  • Bake until a toothpick inserted into a donut comes out clean, about 12-14 minutes.
  • Check your oven at 12 minutes, if a toothpick comes out clean, you are done.
  • Cool in the pan for 5 minutes. Remove to a rack and cool completely.

  • Cake Donuts 6

    I think I might have overfilled these a touch, as they did get a little lip on them.

  • To decorate the donuts, dip them halfway into the glaze and then allow excess glaze to drip off. Sprinkle the tops with a little fun and enjoy.

Have you seen “Girl Meets Farm”?  It is on Food Network and features Molly Yeh.  Her recipes are easy to follow, usually contain simple ingredients and I love everything I’ve tried.  This recipe is from her “baby shower” episode.

Cake Donuts 7

Here are some glaze suggestions, also from that episode:

  • Orange Glaze:

    1. Combine the confectioners’ sugar, honey and 4 tablespoons of the juice in a bowl. Add more juice little by little until the mixture is spreadable (you might not need the full remaining tablespoon). It should be quite thick yet spreadable.

    Rhubarb Glaze:

    1. Put the rhubarb, granulated sugar and 1/2 cup water into a small pot on a stovetop. Bring to a boil, then reduce to a simmer. Cook until the sugar is dissolved and the rhubarb is tender, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth, then transfer to a bowl. Add confectioners’ sugar as needed for taste and consistency.

    Blueberry Glaze:

    1. Put the blueberries, granulated sugar and 1/4 cup water into a small pot on a stovetop and cook over medium heat. Bring to a boil then reduce to a simmer. Simmer until the berries have burst and the sugar is dissolved, about 10 minutes. Remove from the heat and allow to cool slightly. Pour into a blender and puree until smooth. Pour into a small bowl, straining if necessary, then add the confectioners’ sugar. Whisk to combine, adding more confectioners’ sugar as needed for taste and consistency.