Pumpkin Spice Donuts
Recipe By: MADE BY LIA
Yield: 12-15 donuts
4 Tablespoons unsalted butter (softened)
1/4 cup vegetable oil (or light oil of your choice)
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 teaspoons cinnamon
or instead of the nutmeg + cinnamon use 2 teaspoons pumpkin pie spice
3/4 cup milk (room temperature)
1 1/2 cups pumpkin puree
Preheat the oven to 400 degrees. Lightly grease a donut pan with pan spray.
In a mixing bowl fitted with the paddle attachment (or in a medium bowl with a hand mixer) combine the sugars, butter, oil and vanilla and beat until fluffy and smooth. Add eggs one at a time, scraping down the bowl after each addition. In a separate bowl, whisk together the flour, baking soda, baking powder, salt & spices. Mix the dry ingredients into the butter mixture alternating with the milk and pumpkin puree, beginning and ending with the flour. Make sure everything is mixed together and there are no lumps. But do not over mix! Spoon the batter into the donut pans, or using a piping bag, pipe the mixture into the pans just slightly under the rim.
Bake the donuts for 12-15 minutes or until the tops are slightly golden and the cake springs back when lightly touched. Remove from oven and let cool in the pan for about 5 minutes before turning them out of the pans.
1 1/2 cups powdered sugar
2-3 Tablespoons heavy cream
1 teaspoon vanilla
In a bowl, whisk together the powdered sugar, vanilla and heavy cream. You want a dip-able consistency, not too thick but not too thin! Add more or less cream if needed.
Dip the donuts into the glaze and place onto parchment paper.
To Mummify for Halloween:
Take some of the glaze and add more powdered sugar to make a thicker icing. You can also melt white chocolate or candy melts. Place icing into a piping bag and cut a small whole at the tip. Drizzle across the top of the donut to make the mummy gauze. Then place 2 eye ball candies on top!
You can also just decorate with sprinkles! Try not to dig in until the glaze has set! Store in an airtight container at room temperature for up to 2 days.
These are super fun and simple for kids to make for Halloween or for a yummy fall treat!