Cakes & Cupcakes, Glazes

Pumpkin Doughnuts

Pumpkin-Doughnuts-04

Prep Time: 15 Minutes

Total Time: 28 Minutes

Yield: 18 doughnuts

Pumpkin-Doughnuts-04

Ingredients

½ C. Crisco® Pure Vegetable Oil

1 C. granulated sugar

2 whole eggs

1 tsp. Spice Islands® Pure Vanilla Extract

1 C. pumpkin puree

¼ C. buttermilk

3 C. all-purpose flour

2 ½ tsps. Clabber Girl® Baking Powder

¼ tsp. Clabber Girl® Baking Soda

1 tsp. salt

1 tsp. Spice Islands® Saigon Cinnamon

1 tsp. Spice Islands® Ground Nutmeg

1 tsp. Spice Islands® Ground Ginger

1 C. semi-sweet chocolate chips

Glaze:

2 C. milk

¼ C. granulated sugar

½ tsp. Spice Islands® Pumpkin Pie Spice

1 Tbsp. plus 1 tsp. Clabber Girl® Corn Starch

2 C. semi-sweet chocolate chips

Directions

  1. Preheat oven to 350°F; spray doughnut pans with nonstick baking spray like Baker’s Joy®; set aside.
  2. In a medium bowl, combine the oil, sugar, eggs, vanilla, pumpkin puree, and buttermilk; whisk until well blended; set aside.
  3. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; whisk until blended.
  4. Add the liquid mixture to the dry mixture and gently fold with a rubber spatula or wooden spoon until just combined.
  5. Add the chocolate chips and stir to mix in.
  6. Put batter in a piping bag and pipe into prepared doughnut pans, filling halfway.
  7. Bake for 10-13 minutes; remove from oven and allow to cool in pan for 10 minutes then remove from pan and cool on a wire rack.
  8. Prepare glaze: in a medium saucepan, combine milk, sugar, pumpkin pie spice, and corn starch; whisk to combine.
  9. Whisk over medium-high heat until mixture comes to a boil; remove from heat and stir in the chocolate chips; stir until melted and smooth; pour over cooled doughnuts.

Pumpkin Doughnuts

Pumpkin-Doughnuts-04

Prep Time: 15 Minutes

Total Time: 28 Minutes

Yield: 18 doughnuts

Ingredients

½ C. Crisco® Pure Vegetable Oil

1 C. granulated sugar

2 whole eggs

1 tsp. Spice Islands® Pure Vanilla Extract

1 C. pumpkin puree

¼ C. buttermilk

3 C. all-purpose flour

2 ½ tsps. Clabber Girl® Baking Powder

¼ tsp. Clabber Girl® Baking Soda

1 tsp. salt

1 tsp. Spice Islands® Saigon Cinnamon

1 tsp. Spice Islands® Ground Nutmeg

1 tsp. Spice Islands® Ground Ginger

1 C. semi-sweet chocolate chips

Glaze:

2 C. milk

¼ C. granulated sugar

½ tsp. Spice Islands® Pumpkin Pie Spice

1 Tbsp. plus 1 tsp. Clabber Girl® Corn Starch

2 C. semi-sweet chocolate chips

Directions

  1. Preheat oven to 350°F; spray doughnut pans with nonstick baking spray like Baker’s Joy®; set aside.
  2. In a medium bowl, combine the oil, sugar, eggs, vanilla, pumpkin puree, and buttermilk; whisk until well blended; set aside.
  3. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; whisk until blended.
  4. Add the liquid mixture to the dry mixture and gently fold with a rubber spatula or wooden spoon until just combined.
  5. Add the chocolate chips and stir to mix in.
  6. Put batter in a piping bag and pipe into prepared doughnut pans, filling halfway.
  7. Bake for 10-13 minutes; remove from oven and allow to cool in pan for 10 minutes then remove from pan and cool on a wire rack.
  8. Prepare glaze: in a medium saucepan, combine milk, sugar, pumpkin pie spice, and corn starch; whisk to combine.
  9. Whisk over medium-high heat until mixture comes to a boil; remove from heat and stir in the chocolate chips; stir until melted and smooth; pour over cooled doughnuts.

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