As the days grow shorter and the air turns crisp, there’s something enchanting about the arrival of autumn. The aroma of fallen leaves and the warmth of spices seem to dance in harmony. It’s during this magical time that I find myself drawn to the kitchen, eager to create comfort in the form of baked treasures. One such delight that has become a cherished tradition in my home is the Glazed Pumpkin Donuts.
Imagine a lazy Sunday morning, sunlight filtering through the curtains as a gentle breeze rustles the pages of a well-loved book. This is the setting in which the story of these pumpkin-infused wonders begins. It’s a tale of cinnamon and nutmeg, of golden brown circles that hold within them the essence of the season.
How to prepare the Glazed Pumpkin Donuts
Let me take you on a journey through the steps of crafting these delectable Glazed Pumpkin Donuts, a journey that’s as delightful as the destination:
Ingredients:
- 2 cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup pumpkin puree
- 2 eggs
- ¼ cup milk
- ¼ cup butter, softened
Instructions:
- Preheat your oven to 375°F (190°C) and prepare 2 baking sheets with a light greasing.
- In a bowl, let the all-purpose flour, brown sugar, pumpkin pie spice, baking powder, salt, and baking soda mingle, creating a symphony of flavors.
- With a gentle hand, fold in the pumpkin puree, eggs, milk, and softened butter, creating a dance of ingredients that blend into a harmonious batter.
- Picture this: a pastry bag, a star tip, and the anticipation of piping 3-inch circles onto the baking sheets, each one a canvas for the magic that’s about to unfold.
- Place the baking sheets in the preheated oven, where the donuts will transform into golden treasures in about 13 minutes. As they cool on a wire rack, the aroma will beckon your senses.
- Now, the pièce de résistance – the glaze. A blend of confectioners’ sugar, vanilla extract, pumpkin pie spice, and a touch of milk. With a brush or spoon, adorn each donut, creating a sweet finale.
As you take that first bite, you’ll find yourself transported to a world of autumnal enchantment. These Glazed Pumpkin Donuts are more than just a recipe; they’re a portal to cozy moments and cherished memories. Share them with loved ones, savor them on quiet afternoons, and let their warmth remind you that sometimes, joy comes in the form of a simple treat.
Wishing you a season filled with love, laughter, and the delightful embrace of fall’s flavors.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture and flavor of the donuts might be slightly different.
Can I use a different type of sugar instead of brown sugar?
Yes, you can use granulated sugar or another sweetener of your choice as a substitute for brown sugar.
Is it possible to make these donuts egg-free?
Yes, you can try using egg substitutes such as applesauce, mashed bananas, or commercial egg replacers to make the recipe egg-free.
Can I bake these donuts instead of using a pastry bag?
Yes, you can use a spoon to drop spoonfuls of the pumpkin mixture onto the baking sheets if you don’t have a pastry bag. The shape might be slightly different, but they will still be delicious.
How long can I store the glazed pumpkin donuts?
Store the glazed pumpkin donuts in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them and reheat when needed.
Can I adjust the thickness of the glaze?
Yes, you can adjust the thickness of the glaze by adding more or less milk. Add milk gradually until you achieve the desired consistency.
Can I omit the pumpkin pie spice?
Yes, you can omit the pumpkin pie spice if you prefer. You can replace it with cinnamon or another spice of your choice.
Can I use a different type of milk in the recipe?
Yes, you can use a different type of milk, such as almond milk or soy milk, as a substitute for regular milk in the recipe.
Glazed Pumpkin Donuts
Ingredients
- 2 cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup pumpkin puree
- 2 eggs
- ¼ cup milk
- ¼ cup butter softened
Icing:
- 1 cup confectioners' sugar sifted
- ¼ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 4 teaspoons milk or as needed
Instructions
- Preheat oven to 375 degrees F . Lightly grease 2 baking sheets.
- Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
- Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
- Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
- Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
- Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.
