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 extract
- 3-4 teaspoons milk
FOR THE DOUGHNUTS:
In a medium mixing bowl, stir together the flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add the 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 3-inch circles onto 2 greased baking sheets. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool the doughnuts on a rack over waxed paper.
FOR THE ICING:
In a small mixing bowl, stir together the powdered sugar and vanilla. Stir in enough milk to make a smooth icing. Spoon the icing over the doughnuts.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
201 calories; 5g total fat; 36mg cholesterol; 170mg sodium; 35g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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