Since Starbucks is now serving Pumpkin Spice Lattes. . .
clearly pumpkin season is back!
There is a Pumpkin Crumb Cake in the oven! Since it is Back to School Night tomorrow, I thought my teacher friends might need a little sustenance to keep them going throughout the long day!
Last year, I swapped recipes with Meg from Henning Love and then forgot to share these donuts with y'all!
Since fall has started, here is a perfectly lovely "pumpkin" breakfast!!!
Don't forget to enter the Bungalow Card Co. Giveaway! :-)
Baked Pumpkin Donuts with Maple Cinnamon Glaze
Yield: 12 doughnuts
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 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
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 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.