The Pioneer Woman Tasty Kitchen
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Soft Moist Baked Pumpkin Donuts

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Level: Easy

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Description

Simply the best pumpkin doughnuts you will ever eat! This super moist recipe is easy to put together and baked so you can enjoy a guilt-free best-of-the-season doughnut anytime you want.

Ingredients

  • 2 cups Unbleached All-purpose Flour
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ground Cloves
  • ½ cups Brown Sugar
  • ½ cups Canola Oil
  • 1-½ cup Pumpkin Puree
  • ¼ cups Apple Sauce Or 1 Egg
  • 1 teaspoon Vanilla Bean Paste
  • FOR THE GLAZE:
  • ½ cups Confectioners Sugar
  • 1 Tablespoon Milk
  • ¼ teaspoons Vanilla Bean Paste

Preparation

Preheat oven to 350ºF. Grease an 8-hole doughnut pan and set aside.

In a large bowl, mix flour, salt, baking powder, baking soda and spices together (dry mix). In a separate bowl, combine brown sugar, oil, pumpkin puree, applesauce (or egg) and vanilla. Whisk to combine.

Add the wet mix to the dry. Using a silicone spatula, fold into a smooth batter. Transfer batter to a pastry bag and fill each doughnut cavity with the batter.

Bake for 12 minutes or until toothpick comes out clean. Remove from oven and let it cool off on a wire rack.

For the glaze, in a small glass bowl, combine confectioners sugar with milk and vanilla bean paste and whisk until smooth. When doughnuts are cool, spoon about 1 tablespoon of glaze over the top of each doughnut. Allow glaze to set before serving

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