How could anyone NOT be happy?
Baked Pumpkin Doughnuts with Maple Cinnamon Glaze
Donuts
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract
Maple-Cinnamon Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract*
1/2 teaspoon cinnamon
2 tablespoons milk
*I had to add a lot more, but don't know the exact measurements because I just kept pouring and sampling. If you think it's not maple-y enough, just add more. If you do this, you might have to add more powdered sugar to make it less runny.
Instructions
Preheat the oven to 350F. Prepare a doughnut pan by spraying
with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder,
salt, baking soda, nutmeg, cinnamon and ginger. Set aside.
In another bowl, cream together the brown sugar, butter and
pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in
the reserved dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and
pipe into the doughnut pan.
Bake in the preheated oven until a toothpick inserted in the
center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5
minutes, then remove from pan and allow to cool completely on a wire rack.
Meanwhile, make the glaze: In a small bowl, whisk together
the powdered sugar, maple extract, cinnamon and milk.
When the doughnuts are cool, dip them in the glaze. Return
to the wire rack to allow the glaze to set.
-Sweet Sarah
Recipe from Taste and Tell
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