1 Cup Pumpkin Puree
1/3 cup Milk
2 eggs, lightly beaten
1 Butter, softened
Donut Pan
For the Glaze:
1 1/2 cups Powdered sugar
3 tsp Milk
1/4 tsp Vanilla Extract
(Optional -Food Color, Sprinkles, Colored Sugar)
Makes About 24 Mini Donuts, or 12 Donuts.
Prep Work: Preheat oven to 425°F.
Directions:
1. Mix flour, sugar, baking powder, salt and Spice Mix.
2. Then add eggs, milk, pumpkin puree, and butter; stir until combined.
3. Fill each donut tin about 2/3 full with batter and spread it to the edges.
*Helpful Hint: It's a little easier to pipe the dough into the molds.*
4. Bake for 7-10 minutes or until the top of the donuts spring back when touched.
5. Allow to cool in pan for a few minutes then transfer to a wire rack.
6. Once they've cooled, decorate them if you wish. I used a simple sugar glaze with added colors and toppings.
Enjoy!
I have entered this post in a Treat Petite Event
Black & Orange, hosted by
Cakeyboi and
The Baking Explorer.
Your donuts look awesome, I love all the different decorations you've used. Thanks for entering into Treat Petite!
ReplyDeleteThanks Kat! Decorating is half the fun! :)
DeleteI love these Emily - they are so vibrant. Thanks for entering into Treat Petite!
ReplyDeleteThanks Stuart! Your's looked tasty too! :)
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