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In honor of the first day of Autumn I made pumpkin donuts.  I know everywhere you go the seasons seemed to be rushed along in such a hurry.  But I thought it fitting to make something that included a crop that is unique to Fall season.  Of course you must have maple icing on a fall donuts.  It’s also another seasonal item and the best maple flavoring I have found hands down is King Arther real maple extract. The two flavors just seem to go together so well.   It makes me think of a crisp Autumn day.  Then I remember, I live in central Texas and we don’t have crisp Autumn days!  Well a girl can dream can’t she.

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There’s a few things you will need to make baked cake donuts.  First is a donut pan I guess there’s only one think you might not have.  The  pans come in a couple of sizes standard and mini.  You can also buy the pans at King Arther Flour or some stores carry them.  I’ve seen them in stores like Sur la table, larger Target stores and Pier One Imports. Now that’s the only special equipment need. They cost around 15.00 that’s what I paid for mine/ but you can use it over and over.  So lets put the coffee on and get started shall we.

Donut Batter

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nut meg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • or you can just use 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup pumpkin purée
  • 2 eggs
  • 1/4 cup buttermilk
  • 1/4 cup melted butter

pre-heat oven to 350º, spray your pan with cooking oil and set aside. In a large bowl stir together your flour, sugar, salt, baking soda, baking powder and spices. Add the pumpkin, eggs, melted butter and buttermilk.  Mix just until the flour is wet don’t over mix you want the donuts to fluff up and be light. Spoon the batter into each donut round and fill almost to the top. It take about 3 to 4 Tablespoons full for each donut.  Place in  the pre-heated oven and bake for 10 to 12 minutes. DSC_0010 (2)

Now that’s a spicy line up.

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In a large bowl stir together your flour, sugar, salt, baking soda, baking powder and spices. Add the pumpkin, eggs, melted butter and buttermilk.  Mix just until the flour is wet don’t over mix you want the donuts to fluff up and be light. Spoon the batter into each donut round and fill almost to the top. It take about 3 to 4 Tablespoons full for each donut.  Place in  the pre-heated oven and bake for 10 to 12 minutes. 

Remove from the oven and invert onto a wire cookie rack to cool.

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As you can see I have a standard size and mini pan both work great.  There’s enough batter to make a pan of each or 2 pans of one size.

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Icing

  • 1 cup powder sugar
  • 1/8 teaspoon maple extract
  • 2 to 4 Tablespoons hot water

place in a small bowl and stir until smooth and creamy.  Your ready to ice those donuts now.

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When donuts have cooled they are ready to ice.  or if your like me I can’t wait to have one warm so at least one gets glaze straight away and devoured…   I will not apologize who can wait for them to cool when the smell so good!

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This one is mine do not touch!

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