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Baked Pumpkin Doughnuts

Source: Cooking at a Glance - Breads & Muffins
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Rating: 3.5   Reviews: 9 See Reviews
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Makes about twelve 3-inch doughnuts
In place of the icing, try sprinkling these swirly doughnuts with a mixture of 2 tablespoons granulated sugar and 1/2 teaspoon pumpkin pie spice before baking.
For the Doughnuts:
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened
For the Icing:
1 cup sifted powdered sugar
1/4 teaspoon vanilla
3-4 teaspoons milk
Baked Pumpkin Doughnuts Recipe at
In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.

Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.

In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fried Doughnuts and Cakes
 Pumpkin Desserts
 Halloween Treats
 Pumpkin Cakes & Breads
Nutrition Facts per Serving
Yield:   Makes about twelve 3-inch doughnuts
Calories: 201
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 170mg
% Cal. from Fat: 22%
Cholesterol: 36mg
Protein: 4g
Spotlight Recipe Review See all 9 reviews »

Rating: 2
by: Shaila, TX Reviewed: 11/28/2008
Good texture, average flavor
These doughnuts are somewhat bland (and not very pleasing in color) when prepared according to the recipe. However, they are excellent when deep fried and sprinkled with powdered sugar (instead of glazed). Either way, the dough is moist, and the pumpkin flavor is nice.
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